Fish Tacos with Avocado-Cabbage Slaw Recipe

Name: Fish Tacos with Avocado-Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Firm White Fish Fillets, Such As Cod Or Tilapia; 2 cloves Garlic, Finely Minced; 1 teaspoon Lime Zest; 2 Tablespoons Chopped Cilantro, Plus More For Garnish; 1/4 teaspoons Red Pepper Flakes; 2 pinches Ground Cumin; 2 Tablespoons Vegetable Oil; Kosher Salt And Pepper To Taste; 4 whole Corn Or Flour Tortillas; 1 cup Chunky Salsa; Lime Wedges; 1 cup Ripe Avocado, Diced; 1/4 cups Mexican Crema, Or Sour Cream; 1/4 cups Fresh Cilantro, Chopped; 1/2 whole Jalapeno Pepper, Finely Diced And Seeded; 1 Tablespoon Lime Juice; 1/2 Tablespoons Agave Or Honey; Kosher Salt And Pepper To Taste; 2 cups Shredded Cabbage

Servings: persons

1/2 pounds Firm White Fish Fillets, Such As Cod Or Tilapia
2 cloves Garlic, Finely Minced
1 teaspoon Lime Zest
2 Tablespoons Chopped Cilantro, Plus More For Garnish
1/4 teaspoons Red Pepper Flakes
2 pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt And Pepper To Taste
4 whole Corn Or Flour Tortillas
1 cup Chunky Salsa
Lime Wedges
1 cup Ripe Avocado, Diced
1/4 cups Mexican Crema, Or Sour Cream
1/4 cups Fresh Cilantro, Chopped
1/2 whole Jalapeno Pepper, Finely Diced And Seeded
1 Tablespoon Lime Juice
1/2 Tablespoons Agave Or Honey
Kosher Salt And Pepper To Taste
2 cups Shredded Cabbage

1
In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil.
2
Season with kosher salt and pepper.
3
Allow to marinate for 20 minutes in the refrigerator.
4
For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth.
5
Season with salt and pepper.
6
In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated.
7
Cover the bowl with plastic wrap and refrigerate.
8
Preheat the oven broiler and arrange the marinated fish on a baking sheet.
9
Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.
10
Warm the tortillas.
11
Divide the fish, salsa and slaw amongst the tortillas.
12
Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.

665

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 pounds Firm White Fish Fillets, Such As Cod Or Tilapia, 2 cloves Garlic, Finely Minced, 1 teaspoon Lime Zest, 2 Tablespoons Chopped Cilantro, Plus More For Garnish, and more.

Yes, Fish Tacos with Avocado-Cabbage Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos with Avocado-Cabbage Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions