Description

Experience the vibrant flavors of fish tacos with cabbage slaw, where flaky white fish meets crunchy, zesty slaw in a warm tortilla. This easy-to-make dish is perfect for any occasion, from casual weeknight dinners to festive gatherings. With customizable toppings like avocado and spicy jalapeños, every bite is a celebration of taste and texture that will leave you craving more.

Ingredients

Scale

1 lb white fish fillets (cod, tilapia, or mahi-mahi)
8 small corn tortillas
2 cups shredded cabbage (green or red)
1/2 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
2 tsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1/2 cup Greek yogurt
2 tbsp hot sauce (adjust to taste)

Instructions

Preheat oven to 400°F (200°C). Place fish fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with chili powder, cumin, salt, and pepper.
Bake for 12-15 minutes until fish flakes easily with a fork.
In a bowl, mix shredded cabbage, cilantro, and lime juice until well combined.
For the sauce, combine Greek yogurt and hot sauce in a separate bowl.
Warm tortillas on a skillet. Assemble by placing fish on each tortilla topped with cabbage slaw and drizzled sauce.
Serve immediately with an extra squeeze of lime if desired.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (about 150g)
Calories: 335
Sugar: 3g
Sodium: 520mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 6g
Protein: 25g
Cholesterol: 60mg

Keywords: - Marinate the fish for added flavor before baking. - Customize toppings with avocado slices or mango salsa for an extra twist. - Store leftover components separately in airtight containers to maintain freshness.