Fish Tacos with Cabbage Slaw
Why this recipe works
- Fast cooking: Thin white fish fillets cook quickly in a hot pan, keeping the recipe practical for a weeknight meal.
- Crisp and tender contrast: Flaky fish, warm pliable tortillas and crunchy cabbage slaw give each taco a balanced bite.
- Bright finish: Lime juice cuts through the mayonnaise and seasoned fish, keeping the tacos fresh rather than heavy.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a mild chilli powder in place of ancho and keep the hot sauce to the side for serving.
- For more heat: Add a little extra hot sauce at the table or choose a sharper chilli sauce to finish the tacos.
- Keep it balanced: If the tacos taste too hot, add more slaw or an extra squeeze of lime to soften the heat.
Texture tips
- Keep the fish moist: Cook the fish only until opaque and flaking easily; leaving it in the pan too long can make it dry.
- Avoid soggy tortillas: Warm the tortillas just before filling and assemble the tacos at the last moment.
- Keep the slaw crisp: Shred the cabbage finely but do not let it sit for too long once fully dressed if you want maximum crunch.
Make-ahead tips
- Store components separately: Keep the cooked fish and slaw in separate airtight containers so the tortillas and cabbage stay in better condition.
- Reheat gently: Warm the fish in a frying pan over a medium heat until piping hot, then flake it again before assembling.
- Assemble just before serving: Fill the tortillas only when ready to eat, as the slaw and fish will soften them quickly.
Serving ideas
- Serve with simple sides: Pair with rice, black beans or grilled corn for a more substantial meal.
- Add fresh garnishes: Extra coriander, lime wedges and sliced radishes work well with the crisp slaw and smoky fish.
- Offer extra sauce: Set out hot sauce, lime-spiked mayonnaise or a simple salsa so each taco can be finished to taste.
Equipment you'll need
Ingredients
Instructions
- Finely shred the cabbage into a mixing bowl. Zest and juice the lime, then stir most of the juice into the mayonnaise with a pinch of salt. Add the cabbage and toss until evenly coated.
- Roughly chop the coriander and stir half through the slaw, saving the rest for serving. Taste and add a little more lime juice if you want it sharper. Set aside while you cook the fish.
- Pat the fish dry, then season all over with the cumin, ancho chilli powder and the remaining salt. Finely grate the garlic. Heat the sunflower oil in a frying pan over a medium-high heat.
- Add the fish and cook for 2 to 4 minutes per side, depending on thickness, until opaque and flaking easily. Add the garlic for the last 30 seconds, turning the fish to coat in the fragrant oil. Transfer to a plate and flake into bite-sized pieces.
- Warm the tortillas in the dry pan for about 20 to 30 seconds per side until pliable. Fill each tortilla with fish, top with the cabbage slaw, then finish with the remaining coriander and a drizzle of hot sauce. Serve straight away with any extra lime on the side.
Recipe notes
Tips
- For the best texture, keep the pan hot enough that the fish sizzles as it goes in, then lower the heat slightly if the spices start to darken too quickly.
- If serving to anyone who is pregnant, elderly, or immunocompromised, make sure the fish is cooked until piping hot throughout.
Substitutions
- Replace mayonnaise with avocado-oil-mayonnaise for a slightly lighter, cleaner flavour.
- Replace ancho chili powder with mild-chili-powder for a brighter, less smoky heat.
- Replace hot sauce with sriracha for a thicker, garlicky finish.
Storage
- Refrigerate up to 2 days
- Store the fish and slaw separately in airtight containers. Reheat the fish in a frying pan over a medium heat until piping hot, and warm the tortillas briefly before assembling; the slaw is best eaten cold.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Eggs Fish
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