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Zesty Mexican White Fish Tacos with Cabbage Slaw

Zesty Mexican White Fish Tacos with Cabbage Slaw
Zesty Mexican White Fish Tacos with Cabbage Slaw

Zesty Mexican White Fish Tacos with Cabbage Slaw

These tacos provide the perfect amount of kick. Have a drink nearby in case you're sensitive to a little spice!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 8 Tacos

Ingredients
  

Taco Ingredients

  • 2 pounds white fish of your choice I prefer halibut or tilapia
  • 8 tortillas Corn tortillas, flour tortillas, or taco shells
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • 1 ½ teaspoons chili powder
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder

Cabbage Slaw Ingredients

  • ½ head red cabbage shredded
  • ½ head of green cabbage shredded
  • ¼ cup chopped cilantro
  • ½ jalapeno pepper seeded and sliced
  • ¼ cup diced red onion
  • ¼ cup fresh lime juice
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 350°F and line a baking tray with parchment paper
  • In a bowl combine the spices and blend well together, the paprika, cayenne pepper, salt, cumin, chili powder, coriander, and garlic powder. If you like it hot, be sure to add extra cayenne pepper and chili powder
  • Season both sides of the filets and place them on the baking tray, then bake for 10 to 12 minutes
  • Remove the fish from the oven and cut it into bite-sized pieces, then sprinkle more seasoning on the fish pieces if desired
  • Warm the tortillas
  • In a large bowl combine the green and red cabbage, add in the cilantro and diced jalapeno pepper, and add in the diced red onion. I will generally add a pinch or two of the seasoning that I used on the fish. This adds another layer of heat and tastes really good if you eat the cabbage slaw without the taco
  • Pour in the olive oil and lime juice and mix well
  • Place a portion of fish pieces on the warmed taco, scoop some cabbage over the top
  • Enjoy!
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