I still remember the first time I tried fish tacos—it was at a small beachside café during a summer trip, and the combination of flavors instantly captivated me. The crispness of the cabbage slaw, the tender, seasoned fish, and the zesty lime crema made each bite an experience worth savoring. Since that day, I’ve recreated this recipe countless times in my kitchen, perfecting it so it’s quick, flavorful, and versatile enough for weeknight dinners or weekend gatherings.
You will love this recipe because it brings a bright, fresh taste to your table without being heavy or complicated. The lime crema adds a tangy creaminess that complements the fish perfectly, while the cabbage slaw introduces a satisfying crunch with just the right balance of flavors. It’s light yet filling, vibrant yet simple—an ideal choice for anyone who wants a meal that feels special without hours of effort.
This recipe is also incredibly versatile. You can adjust the fish type depending on what’s available at your local market, swap the slaw for a mix of greens or radishes, or even turn these tacos into a vegetarian option with grilled vegetables or beans. It’s a recipe that adapts to your pantry and your taste preferences without compromising on flavor.
Affordability is another reason these fish tacos are a go-to in my kitchen. With simple, everyday ingredients like cabbage, lime, fish, tortillas, and a few pantry staples, you can create a restaurant-quality meal without spending a fortune. It’s proof that you don’t need expensive ingredients to impress your family or guests.
Ingredients for this recipe:
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1 lb firm white fish (like cod or tilapia), cut into strips
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8 small corn or flour tortillas
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2 cups shredded cabbage (green or purple, or a mix)
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1/4 cup finely chopped cilantro
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1/4 cup mayonnaise
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1/4 cup sour cream
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Juice of 2 limes
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1 tsp chili powder
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1/2 tsp smoked paprika
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Salt and pepper, to taste
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Olive oil, for cooking
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Optional toppings: sliced avocado, tomato, or extra cilantro
How to Prepare Fish Tacos with Cabbage Slaw & Lime Crema
Preparing these fish tacos is straightforward, and the results are consistently delicious. The key is layering flavors thoughtfully, from the seasoned fish to the crisp cabbage slaw, and finishing with the creamy lime crema that ties everything together.
Step-by-Step Instructions:
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Prepare the cabbage slaw: Start by shredding the cabbage finely and placing it in a medium bowl. Add the chopped cilantro, a pinch of salt, and a squeeze of one lime. Toss well to combine, ensuring the flavors meld while you prepare the fish. The slaw can be made up to an hour ahead, which saves time and allows the cabbage to slightly soften.
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Make the lime crema: In a small bowl, whisk together the mayonnaise, sour cream, juice of one lime, and a pinch of salt and pepper. Adjust the lime juice to taste depending on how tangy you prefer the crema. Cover and refrigerate until ready to serve. This sauce adds a creamy, tangy layer that perfectly balances the spice from the fish seasoning.
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Season the fish: Pat the fish strips dry with a paper towel. In a shallow dish, combine the chili powder, smoked paprika, salt, and pepper. Coat the fish evenly in the seasoning mixture, making sure each piece is fully covered. This step enhances the flavor and gives the fish a slight smoky heat.
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Cook the fish: Heat a skillet over medium-high heat and drizzle with olive oil. Once hot, add the fish strips and cook for 2–3 minutes per side until golden brown and cooked through. The fish should flake easily when tested with a fork, remaining moist inside. Remove from heat and set aside.
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Warm the tortillas: Quickly heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm them in the oven. This makes them pliable and prevents tearing when assembling the tacos.
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Assemble the tacos: Place a small amount of cabbage slaw on each tortilla, followed by 2–3 strips of cooked fish. Drizzle generously with the lime crema and add optional toppings such as avocado slices, extra cilantro, or diced tomatoes.
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Serve immediately: Fish tacos are best enjoyed fresh while the tortillas are warm, the slaw is crisp, and the lime crema is chilled. Pair them with a side of black beans, rice, or a fresh salad for a complete meal.
These tacos are quick and easy, taking under 30 minutes from start to finish, yet they feel indulgent. They are highly customizable—you can change the seasoning blend, swap the fish for shrimp or chicken, or even add pickled onions for extra tang. Their light, fresh flavors make them popular at dinner parties and family meals alike, pleasing both adults and children.
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Fish Tacos with Cabbage Slaw & Zesty Lime Crema
These fish tacos with cabbage slaw and lime crema are a fresh, flavorful, and versatile meal that comes together quickly. Perfect for weeknight dinners, casual gatherings, or a light lunch, this recipe combines tender, seasoned fish with crisp slaw and a tangy, creamy sauce for a satisfying bite every time.
- Total Time: 27 minutes
- Yield: 4 1x
Ingredients
- 1 lb firm white fish (like cod or tilapia), cut into strips
- 8 small corn or flour tortillas
- 2 cups shredded cabbage (green or purple, or a mix)
- 1/4 cup finely chopped cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 2 limes
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil, for cooking
- Optional toppings: sliced avocado, tomato, or extra cilantro
Instructions
- Shred the cabbage and place it in a medium bowl. Add chopped cilantro, a pinch of salt, and a squeeze of one lime. Toss to combine and set aside.
- Make the lime crema by whisking together mayonnaise, sour cream, juice of one lime, salt, and pepper in a small bowl. Refrigerate until ready to serve.
- Pat the fish dry and coat each strip with chili powder, smoked paprika, salt, and pepper. Ensure all pieces are evenly seasoned.
- Heat a skillet over medium-high heat with a drizzle of olive oil. Cook fish strips for 2–3 minutes per side until golden and cooked through. Remove from heat.
- Warm the tortillas in a dry skillet for 30 seconds per side or in a foil-wrapped oven for a few minutes.
- Assemble the tacos: Place cabbage slaw on each tortilla, add fish strips, drizzle with lime crema, and top with optional ingredients like avocado or extra cilantro.
- Serve immediately while tortillas are warm and fish is fresh.
Notes
Slaw can be prepped ahead of time but toss with lime juice just before serving.
Lime crema can be made a day in advance and stored in the fridge.
For extra flavor, lightly char tortillas over an open flame or skillet edges.
- Prep Time: 15
- Cook Time: 12
FAQs – Fish Tacos with Cabbage Slaw & Lime Crema
1. Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure it’s fully thawed and patted dry before seasoning and cooking. This prevents excess moisture and ensures the fish cooks evenly.
2. Can I make the slaw ahead of time?
Absolutely. You can prepare the cabbage slaw a few hours in advance and keep it refrigerated. Toss it with lime juice just before serving to maintain its crispness.
3. Can I use store-bought tortillas?
Yes, store-bought corn or flour tortillas work perfectly. Warm them briefly in a skillet or oven to make them soft and pliable.
4. How can I make these tacos spicier?
Add a pinch of cayenne pepper to the fish seasoning or include sliced jalapeños in the slaw. You can also drizzle a spicy sriracha mayo instead of the lime crema for extra heat.
5. Can I make this recipe gluten-free?
Yes, simply use corn tortillas and ensure all condiments and seasonings are gluten-free. The rest of the ingredients are naturally gluten-free.
6. How do I store leftovers?
Store cooked fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or oven and serve with fresh tortillas and crema.