Name: Fish Taco And Slaw
Yield: 4

Fish Taco And Slaw Recipe you’ll crave again and again! Start with charred tortillas, top with flaky, seasoned fish, add fresh pico, and drizzle with a creamy cilantro-lime sauce.

author’s note

Fish Taco And Slaw Recipe Straight From The Chef’s Kitchen!

Fish tacos have been a favorite of mine for a long time, and this recipe goes way back to when I worked at a restaurant that was known for three things: crème brûlée, short ribs, and their fish tacos. The fish tacos were always my weakness. At the end of a shift, I’d usually ask one of the chefs to make me a couple, and eventually I learned how to make them myself.

After making them so many times at work, I started recreating them at home and tweaking things to fit real life cooking. Pan seared instead of fried, simple ingredients, and flavors that still hit just as hard. Over the years, these tacos have turned into a family favorite. I’ve made them more times than I can count, and they never get old.

Ingredients

Ingredient	Swap or Tip
White Fish	Cod, mahi mahi, tilapia, or even orange roughy all work well in this fish taco and slaw recipe.
Cilantro Lime Sauce	Add more jalapeño for heat or leave it out to keep it mild.
Green Cabbage	Red cabbage works great too.
Corn Tortillas	Warm well so they don’t crack when folded.
Pico de Gallo	Store bought is fine if you want to save time.
Avocado	Slice right before serving or use guac.

How To Make Fish Taco And Slaw Recipe

Sauce: Blend lime, cilantro, garlic, jalapeño, mayo, sour cream, and spices.
Slaw: Mix cabbage with half the sauce and chill while you prep everything else.
Marinate Fish: Coat fish with oil, lime, soy sauce, sugar, and spices. Keep it short.
Cook: Pan sear in a hot skillet until flaky and cooked through. Let it rest, then slice.
Toppings: Mix up a quick pico and slice the avocado.
Assemble: Char tortillas, layer slaw, fish, pico, avocado, and drizzle with extra sauce.

Featured Comment

“It is satisfying to fish tacos and this is the best recipe I have tried! The flavors mix together really well and I like that the fish and the slaw have the same flavors. Definitely a keeper! Thanks the cook”
– Lori

Quick Tip

To check if fish is cooked in these fish taco and slaw recipe, pierce it with a fork at the thickest part and gently twist. It’s done when it easily flakes and loses its translucent look. The inside should be 140–145°F.

Storage

Store this fish taco and slaw recipe components separately in the fridge in airtight containers for up to 3 days. You can make the sauce ahead of time.