| Prep: 20 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 3g | 25g |
| sugars | fibre | protein | salt |
| 6g | 6g | 22g | 1.2g |
Every time I make Fish Tacos with Cilantro Slaw, I’m reminded of why I adore this recipe. It brings together two culinary worlds that I hold dear. Growing up in Atlanta with Nigerian parents, I’ve always been surrounded by a delightful mix of Southern and West African flavors. This dish, while a deviation from those traditional staples, captures the essence of my heritage by blending the essence of fresh, vibrant ingredients with a touch of zesty lime.
A Balance of Flavors and Textures
What makes these fish tacos so special is the careful balance of flavors and textures. The white fish fillets, whether you choose cod, tilapia, or halibut, are marinated in a fragrant mix of lime juice, cumin, paprika, and garlic powder. This not only imparts a zesty, slightly smoky flavor but also helps tenderize the fish, making it juicy and succulent. The corn tortillas provide a slight chew and crisp base, absorbing and enhancing the marinade.
The cilantro slaw, with its combination of green and red cabbage, carrots, and red onions, brings a refreshing crunch that pairs perfectly with the tender fish. The creamy mayonnaise, sweet honey, and extra splash of lime juice add a creamy tang and a hint of sweetness, creating a refreshing contrast. And don’t forget the bright green avo slices and the heat of the jalapeño, both adding another layer of flavor and complexity to each bite.
Health Benefits
Apart from being absolutely delicious, this recipe comes with a plethora of health benefits. Fish, especially white fish like cod and tilapia, are fantastic sources of lean protein and omega-3 fatty acids, which are essential for heart health. The vibrant veggies in the slaw are packed with vitamins, fiber, and antioxidants, all of which play a significant role in promoting overall well-being.
Additionally, using olive oil as the base for the marinade keeps the recipe heart-friendly, while cilantro is known for its detoxifying properties. By reducing the amount of mayonnaise used in the slaw, you can easily make this recipe even lighter while still retaining its creamy texture.
Pairing and Serving Suggestions
These fish tacos are quite versatile and can be paired with a variety of sides and dishes. Serving them alongside a tangy mango salsa or a bowl of black beans and rice can make for a complete, satisfying meal. You might also enjoy them with a traditional Mexican street corn (elote), offering another layer of flavor and a fun, interactive eating experience.
If you’re looking for a beverage to accompany these tacos, consider a chilled glass of horchata or a classic margarita to amplify the citrusy notes of the dish. For those who prefer non-alcoholic drinks, a sparkling limeade or cucumber agua fresca would be perfect.
In essence, Fish Tacos with Cilantro Slaw is a recipe that not only delights the senses but also pays homage to the diverse culinary influences that have shaped my cooking style. Whether you’re new to making fish tacos or a seasoned pro, this recipe offers something for everyone—bright, fresh flavors, delightful textures, and a healthy, satisfying meal all wrapped up in a tortilla.
What You’ll Need
- 1 1/2 lbs white fish fillets (such as cod, tilapia, or halibut)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup grated carrots
- 1/4 cup thinly sliced red onion
- 1/2 cup mayonnaise
- 1 tablespoon honey
- 2 tablespoons lime juice (for slaw)
- 1/4 teaspoon salt (for slaw)
- 1/8 teaspoon black pepper (for slaw)
- 1 ripe avocado, sliced (for serving)
- 1 jalapeño, thinly sliced (for serving)
- 1/2 cup crumbled queso fresco (optional)
- 1 lime, cut into wedges (for serving)
Method
Step One
Preheat your grill or oven to medium-high heat.
Step Two
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Step Three
Brush the mixture over both sides of the 1 1/2 lbs white fish fillets.
Step Four
Grill or bake the fish fillets for about 4-5 minutes on each side or until the fish is cooked through and flakes easily with a fork.
Step Five
While the fish is cooking, prepare the cilantro slaw. In a large bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrots, 1/4 cup chopped fresh cilantro, and 1/4 cup thinly sliced red onion.
Step Six
In a separate small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon honey, 2 tablespoons lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Step Seven
Pour the dressing over the cabbage mixture and toss to combine.
Step Eight
Warm 12 small corn tortillas on the grill or in a dry skillet over medium heat until pliable.
Step Nine
Assemble the tacos by dividing the grilled fish among the tortillas and topping with cilantro slaw.
Step Ten
Serve the fish tacos with sliced avocado, thinly sliced jalapeño, crumbled queso fresco (if using), and lime wedges on the side.
