Fish Tacos with Cabbage Slaw

The first time I had fish tacos was at this tiny beachside shack in Baja, where the salt air stuck to everything and the fryer oil smell mingled with ocean breeze. I watched the cook make hundreds of them, his hands moving with this practiced rhythm I couldnt take my eyes off. When I finally recreated them at home years later, my whole apartment smelled like lime and spices, and my roommate kept poking her head in the kitchen asking if they were ready yet. Theres something about that combination of crispy fish, cool slaw, and warm tortilla that makes people forget their manners entirely.

Last summer I made these for a Fourth of July party and people literally stopped eating the burgers and hot dogs. My friend Sarah, who claims to hate fish, went back for thirds and took the recipe home on a stained napkin. Theres this moment when everyone sits around the table with taco filling on their plates and lime juice on their fingers, and the conversation gets louder and lovelier with every bite.

Ingredients

• White fish fillets: Choose cod or tilapia for mild sweetness that lets the spices shine without being overpowering
• Cumin and paprika: This warm spice blend creates this beautiful golden crust and gives the fish that authentic coastal flavor
• Corn or flour tortillas: Corn brings authentic flavor while flour stays pliable longer so choose based on your texture preference
• Shredded cabbage: The crunch factor is absolutely essential and holds up beautifully against the warm fish
• Sour cream or Greek yogurt: Creates this velvety sauce that tames the spices and ties everything together
• Fresh lime: Dont skip this because that acid cuts through the richness and makes every flavor pop

Instructions

Mix the slaw first:

Toss cabbage with red onion, cilantro, lime juice, olive oil and salt then let it hang out while you prep everything else so the flavors meld together

Whisk up the sauce:

Combine sour cream, mayonnaise, lime juice, hot sauce, honey, salt and pepper until completely smooth then stash it in the fridge

Season and cut your fish:

Pat the fillets completely dry then slice them into strips and coat both sides with cumin, paprika, garlic powder, salt and pepper

Cook until golden:

Heat olive oil in a skillet over medium high then add fish cooking for 2 to 3 minutes per side until the exterior is crispy and fish flakes easily

Warm your tortillas:

Heat them in a dry skillet for 30 seconds per side until pliable and slightly charred

Build your tacos:

Pile slaw onto tortillas top with fish drizzle generously with sauce and finish with fresh cilantro and an extra squeeze of lime

Save

These tacos have become my go to for summer dinners because nobody leaves hungry and the prep is so forgiving. Last week my sister called from across the country asking for the recipe again because she promised to make them for her new neighbors.

Making Them Your Own

Ive started adding pickled jalapenos when I want extra kick and sometimes sliced avocado because creamy against crispy is just magical. Radishes add this beautiful peppery crunch and look gorgeous scattered on top.

Grill Or Fry

You can absolutely grill the fish instead for that smoky charred flavor that tastes like vacation. Just oil the grates well and keep a close eye because white fish goes from perfect to overcooked in about thirty seconds flat.

Sides And Drinks

A crisp lager or citrusy white wine cuts through the richness perfectly but honestly an ice cold beer is what I reach for first. Simple rice and beans round out the meal or serve with Mexican street corn for the full coastal experience.

• Making extra sauce is never a mistake because people will want to drizzle it on everything
• Corn tortillas are traditional but flour ones tend to be more forgiving with heavy fillings
• Keep lime wedges on the table because that final squeeze right before eating is absolutely essential

Save

Theres something about eating these with your hands that makes everything feel a little more like a celebration and a little less like a Tuesday night dinner.

Recipe FAQs

→ What type of fish works best?

White fish fillets like cod, tilapia, or haddock are ideal because they're mild, flake beautifully, and hold up well to seasoning and cooking. Halibut or mahi-mahi also work wonderfully if available.

→ Can I make these tacos gluten-free?

Absolutely. Use corn tortillas instead of flour, and skip the breading or use gluten-free breadcrumbs. Double-check that all seasonings and sauces are certified gluten-free.

→ How do I prevent the tortillas from tearing?

Warm tortillas in a dry skillet for 15–20 seconds per side until pliable. This makes them more flexible and less likely to crack when you fold them around the fillings.

→ Can I prepare components ahead?

Yes. Make the slaw and sauce up to 4 hours in advance and refrigerate. The fish is best cooked fresh, but you can season it a few hours before cooking for more flavor.

→ What other toppings work well?

Sliced avocado, pickled jalapeños, radishes, or fresh pico de gallo add great texture and flavor. A sprinkle of crumbled queso fresco also complements the creamy sauce.

→ How do I store leftovers?

Keep cooked fish, slaw, and sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat fish gently and warm tortillas before assembling fresh tacos.