Summer Fish Tacos with Cabbage Slaw Seafood Recipe

There's something magical about biting into a crisp, flavorful fish taco on a warm summer evening. The flaky white fish, a touch of spice, and that crunchy cabbage slaw all wrapped in a soft tortilla—it’s the perfect bite every time.

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I first started making these Summer Fish Tacos with Cabbage Slaw after a beach vacation where we stumbled across a roadside taco stand that changed my seafood game forever. This recipe has become a staple for weeknight dinners, backyard BBQs, and even casual dinner parties. It’s fast, family-friendly, and bursting with sunny, coastal flavor.

Once you make them, don’t be surprised if they become your go-to summer meal. Let’s dive into why you’ll fall head over heels for these tacos.

Why You’ll Love These Summer Fish Tacos with Cabbage Slaw

Get ready to bring coastal vibes to your kitchen with these easy, flavorful tacos. They check all the boxes for a quick, delicious, and satisfying summer meal.

They’re incredibly quick to make. From start to finish, these tacos are on your plate in under 30 minutes. Perfect for those hot evenings when you’d rather be outside than stuck in the kitchen.

They're light yet filling. Thanks to the protein-rich fish and fiber-packed slaw, these tacos keep you satisfied without weighing you down—a must in warm weather.

Budget-friendly and fresh. You can use affordable white fish like tilapia or cod, and the rest of the ingredients are pantry staples and fresh produce.

Customizable for any crowd. Whether you're cooking for picky kids or spice-loving adults, these tacos can easily be tailored with different toppings, salsas, or even types of fish.

Trust me, after just one bite, you’ll be hooked. Let’s look at what goes into making them next.

Ingredients Notes

The beauty of these Summer Fish Tacos lies in their simplicity. With a short list of ingredients and just the right seasoning, you get bold flavor without fuss.

The fish is the star of the show. I recommend using a firm white fish like cod, tilapia, or mahi-mahi. These varieties hold their shape well and have a mild flavor that lets the seasoning and slaw shine. If you’re lucky enough to have fresh local catch, even better!

Cabbage gives the perfect crunch. For the slaw, I use a mix of green cabbage and purple cabbage. It not only adds a great textural contrast to the tender fish, but the colors look stunning on the plate. Thinly slice it yourself or grab a pre-shredded mix to save time.

Greek yogurt adds tang and creaminess. I use plain Greek yogurt in the slaw dressing for a light, creamy base. A little lime juice and honey bring balance, while some cumin and garlic powder give it a subtle kick.

Corn tortillas bring authenticity. Soft corn tortillas give a slightly chewy texture and that signature earthy flavor. Warm them briefly on a hot skillet to soften and char the edges slightly—it makes a big difference.

You won’t need anything fancy to pull this off. A cutting board, a large skillet, and a mixing bowl are pretty much all you need. If you have a grill pan, it’s a nice bonus for a slightly smoky finish on the fish.

How To Make These Summer Fish Tacos with Cabbage Slaw

Creating these fish tacos is surprisingly simple, and the payoff is huge. Let me walk you through each step so you can have them sizzling on your table in no time.

Start by prepping the slaw. In a large bowl, combine thinly sliced cabbage, chopped cilantro, and grated carrot if you like an extra pop of color and sweetness. In a smaller bowl, whisk together Greek yogurt, lime juice, honey, garlic powder, and cumin. Pour the dressing over the cabbage mixture and toss until well coated. Pop it in the fridge while you cook the fish—the flavors only get better as they mingle.

Next, pat your fish dry and cut it into 2-inch wide strips. Sprinkle both sides with a mix of salt, pepper, smoked paprika, garlic powder, and a dash of cayenne if you want some heat. This simple rub adds smoky depth without overpowering the fish.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully add the fish strips, spacing them out so they sear properly. Cook for about 2–3 minutes per side, depending on thickness. The fish should be opaque and flaky when done. Transfer to a plate and let it rest.

While the fish is cooking, warm your tortillas. You can do this directly over a gas flame for a bit of char, or in a dry skillet until they’re soft and pliable. Stack them and keep warm with a clean kitchen towel.

Now it’s time to build your tacos. Start with a tortilla, add a generous spoonful of cabbage slaw, then top with a piece of fish. Garnish with fresh cilantro, extra lime wedges, or a drizzle of hot sauce if you like.

From start to finish, the process takes just about 25 minutes. These tacos are vibrant, textural, and packed with bright summer flavor.

Storage Options

These tacos are best enjoyed fresh, but you can still prep ahead or store leftovers with ease.

If you have leftover fish, store it in an airtight container in the fridge for up to 2 days. It’s best to reheat gently in a skillet to maintain texture—microwaving can make it rubbery.

The cabbage slaw holds up wonderfully. In fact, it tastes even better after a few hours as the flavors meld. Keep it refrigerated in a sealed container for up to 3 days.

Tortillas can be stored at room temperature in their original packaging, or refrigerated if they’ve been opened. Reheat briefly in a skillet or microwave before serving.

When reheating the full taco, I recommend storing all the components separately and assembling just before eating. This keeps everything fresh and prevents sogginess.

Variations and Substitutions

This recipe is a dream to customize, which makes it perfect for families or hosting taco night with friends. Here are some easy swaps and creative twists.

For a low-carb version, skip the tortillas and make a fish taco bowl. Layer the slaw and fish over a bed of greens or cauliflower rice. Add avocado and a squeeze of lime for a complete meal.

Want something creamier? Swap the yogurt-based slaw dressing for a classic chipotle mayo or sour cream lime sauce. You’ll get a spicier, richer flavor that pairs beautifully with the fish.

Not a fan of white fish? Try shrimp or salmon instead. Shrimp cooks even faster and gives a bouncy texture, while salmon brings a slightly richer flavor.

For a vegetarian twist, sub the fish for crispy cauliflower florets or grilled tofu. Just season and roast until golden, then build your tacos as usual.

Feel free to get playful with toppings—pickled onions, mango salsa, or cotija cheese can take these tacos in all sorts of delicious directions. Don’t be afraid to experiment!

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