Quick Fish Tacos with Slaw
Quick Fish Tacos with Slaw
Ingredients
For the Fish
- 1 1/2 pounds cod fillets, or other firm white fish, patted dry
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Slaw
- 1 bag coleslaw mix, 14-ounce
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 12 corn tortillas, small
- 4 lime wedges
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed hot sauce, for serving
Instructions
- 1
Prepare the slaw: In a medium bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Add the coleslaw mix and toss to coat evenly. Set aside.
⏱️ 5 min
- 2
Prepare the fish: Cut the cod fillets into 1-inch wide strips. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the fish strips.
⏱️ 5 min
- 3
Cook the fish: Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned fish in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until the fish is opaque and flakes easily with a fork. You may need to cook in batches.
⏱️ 7 min
- 4
Warm the tortillas: While the fish is cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and baking at 350°F for 5-7 minutes.
⏱️ 3 min•🌡️ 350 - 5
Assemble the tacos: Divide the warm tortillas among serving plates. Fill each tortilla with a portion of the cooked fish and a generous spoonful of the prepared slaw. Garnish with fresh cilantro and serve immediately with lime wedges and hot sauce, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Fish Tacos with Slaw
For the Fish
- 1 1/2 pounds cod fillets, or other firm white fish, patted dry
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Slaw
- 1 bag coleslaw mix, 14-ounce
- 1/2 cup mayonnaise
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 12 corn tortillas, small
- 4 lime wedges
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed hot sauce, for serving
Instructions
- 1
Prepare the slaw: In a medium bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Add the coleslaw mix and toss to coat evenly. Set aside.
⏱️ 5 min - 2
Prepare the fish: Cut the cod fillets into 1-inch wide strips. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the fish strips.
⏱️ 5 min - 3
Cook the fish: Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned fish in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until the fish is opaque and flakes easily with a fork. You may need to cook in batches.
⏱️ 7 min - 4
Warm the tortillas: While the fish is cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and baking at 350°F for 5-7 minutes.
⏱️ 3 min•🌡️ 350 - 5
Assemble the tacos: Divide the warm tortillas among serving plates. Fill each tortilla with a portion of the cooked fish and a generous spoonful of the prepared slaw. Garnish with fresh cilantro and serve immediately with lime wedges and hot sauce, if desired.
⏱️ 5 min