Description
Summer Fish Tacos with Cabbage Slaw is a light and tasty seafood recipe featuring crispy fish and crunchy slaw wrapped in soft tortillas. Perfect for warm weather meals.
Ingredients
1 lb white fish fillets (such as cod or tilapia)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper, to taste
8 small flour or corn tortillas
2 cups shredded cabbage
1/2 cup shredded carrots
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon hot sauce (optional)
1 avocado, sliced
1 lime, cut into wedges
Instructions
Prepare the Fish: Season the fish fillets with paprika, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook the fish for 2-3 minutes per side until crispy and cooked through. Break into smaller pieces.
Make the Slaw: In a large bowl, combine shredded cabbage, carrots, cilantro, lime juice, mayonnaise, sour cream, and hot sauce (if using). Toss well to coat.
Assemble the Tacos: Warm the tortillas. Place a few pieces of fish in each tortilla, top with cabbage slaw, and add avocado slices.
Serve: Squeeze fresh lime juice over the tacos and serve immediately
Notes
You can substitute the white fish with shrimp or another seafood option.
For extra crunch, add some radish or jalapeño slices to the slaw.
Adjust the amount of hot sauce depending on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood, dinner
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg