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Easy Fish Tacos with Cilantro Lime Slaw

Delicious and easy-to-make fish tacos paired with a zesty cilantro lime slaw, perfect for family gatherings or a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound Fish Fillets (such as cod or tilapia), cut into strips
  • 8-10 pieces Corn Tortillas
For the Slaw
  • 2 cups Cabbage, shredded (green or red)
  • ½ cup Fresh Cilantro, chopped
  • 2 tablespoons Lime Juice, fresh
  • ¼ cup Mayonnaise Can substitute with Greek yogurt for a lighter slaw.
  • 1 teaspoon Salt
  • ½ teaspoon Pepper

Method
 

Preparation
  1. In a mixing bowl, combine shredded cabbage, chopped cilantro, lime juice, and mayonnaise. Mix well and season with salt and pepper to taste. Set aside to let the flavors meld together.
Cooking
  1. Heat a non-stick pan over medium heat. Add a splash of oil, then add the fish strips, seasoning them with salt and pepper. Cook for about 3-4 minutes on each side until golden and cooked through.
  2. In another skillet or directly over an open flame, warm the corn tortillas for about 30 seconds on each side until they’re pliable and gently toasted.
Assembly
  1. Take a warm tortilla, add a few pieces of cooked fish, and top generously with the cilantro lime slaw.
  2. Garnish with additional cilantro or lime wedges if desired. Enjoy immediately while warm!

Notes

If you happen to have leftovers, store the fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish in a skillet over medium heat before assembling.