Fish Tacos with Cilantro Lime Slaw

Make your next taco night extra special with these easy fish tacos topped with zesty cilantro lime slaw and sriracha sour cream!

Are you looking to switch up your regular taco night? Try these delicious fish tacos with cilantro lime slaw to add a fun, fresh twist!

They are perfect for an easy weeknight feast or weekend fiesta. With crunchy cabbage and a zesty topping, it’s guaranteed to be your new favorite way of enjoying tacos.

Plus, the best part is they’re just as quick and simple as your go-to dishes – no need for long prep time or fancy ingredients.

Get ready to experience amazing flavor in every single bite with this crowd-pleasing meal that will have everyone asking for more!

Why You Will LOVE This Fish Taco Recipe

• Quick and easy to make
• Loaded with flavour
• Flaky fish contrasted with crisp slaw and creamy fish taco sauce
• Fresh ingredients that are simple to find

What is the Best Fish for Fish Tacos?

The best fish for making tacos is a mild white fish such as cod or haddock. These will give you a firm but flaky texture that is perfect for tacos.

If you are looking for alternatives, then look for pollock, tilapia, catfish, or even mahi-mahi. These are also mild in flavour, although the texture isn’t quite as meaty or firm.

Another alternative is to use shrimp. Shrimp offer a sweeter, lighter flavor and a more tender texture.

Fish Taco Variations

• Top with fresh sliced avocado or guacamole.
• Add fresh fruit to the mix. Mango or pineapple could add an interesting twist to fish tacos.
• Make it cheesy. Crumble some cotija cheese on your tacos. Normally fish and cheese is weird but cotija really works well with the cod.
• Pan fry the fish instead of baking for a slightly different finish.
• Bread the fish and fry or bake them for crispy fish. Just add panko breadcrumbs to the seasonings in the recipe, dredge the fish in egg then coat in the panko.

How to Make the BEST Fish Tacos

• For the best results, use good quality, fresh fish. The fish is the star of the show and absolutely not the place to skimp out!
• Use white corn tortillas for a more authentic flavour. Fish tacos especially work really well with corn tortillas.
• Make sure you warm the corn tortillas before serving. Throw them in a dry skillet for just a few seconds on each side, until warmed.
• Don’t overcook the fish! If you do, it will become dry and rubbery. The goal is to achieve a nice flaky texture. As soon as the fish starts to flake easily with a fork it’s done.
• Finally, don’t skimp on toppings! The slaw and cream sauce are simple to make and absolutely make the best experience and flavour.

How to Store Leftover Fish Tacos

You will want to avoid storing assembled tacos, so if you do have leftover tacos, it’s best to store the ingredients separately.

You will want to store each component in an airtight container in the refrigerator. The fish can be stored for up to two days, while the slaw and sour cream will store well for 3-4 days.

If you plan on storing tortillas, they should be wrapped tightly in plastic or foil before putting them away.

About the Ingredients for Fish Tacos

Fish – I used Cod but Halibut is a great option too. I really like cod though as its a lot less fishy and has a nice meaty texture that is flavourful.

Seasoning – A blend of chili powder, cumin, salt, garlic powder, and onion powder combines to create a nice crust. Feel free to add more chili powder for more flavour, the amount included makes a fairy mild rub.

Slaw – I shredded my own cabbage thinly but you can also use a package of coleslaw mix (or even broccoli slaw). A little cilantro and a squeeze of fresh lime juice with a sprinkle of salt livens it up without making it too over-powering for the fish. It helps keep this taco nice and light and refreshing.

Sour cream – I used regular sour cream but you could use higher fat sour cream instead. Combining it with lime and a little sriracha gives the sour cream a nice twist that works so well with the tacos.

Pico de Gallo – I used my own pico de gallo recipe. You can use store bought instead if you like but pico is super simple to make fresh.

Tortillas – I used corn tortillas, but you could use flour tortillas if that is your preference. Be sure to warm them up for the best flavour and texture!

Looking for More Mexican Inspired Recipes?

Check out more of my favourite Mexican inspired and Tex-Mex recipes!

This John Wayne Casserole recipe is easy to make and results in a hearty, comforting casserole dish with loads of south-west flavour!

This delicious and easy Mexican Street Corn Salad recipe is perfect for summer potlucks and barbecues! It’s easy to make and full of flavour.

This easy Mexican ground beef casserole recipe is perfect for a weeknight meal! It’s a hearty, comforting, and delicious casserole.

How to Make Fish Tacos

Yields: 8-12 Tacos | Prep time: 20 Minutes | Cook time: 15 Minutes

For the fish:

• 1 lb Cod or haddock
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teastpoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Cabbage lime slaw:

• 4 cups shredded green cabbage
• ¼ cup cilantro
• 1 lime, juiced
• ½ teaspoon salt

For the Sriracha Sour Cream:

• 1 cup sour cream
• 1 lime, zest and juice
• 2 tablespoons sriracha
• ¼ teaspoon salt

For the Tacos:

• Pico de Gallo
• Corn tortillas, warmed

Directions:

Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.

In a small bowl combine the chili powder, cumin, salt, garlic powder, and onion powder.

Pat the fish dry with a paper towel or clean kitchen towel. Rub the seasoning mixture over both sides of the fish.

Bake for 12-14 minutes or until the fish flakes easily with a fork.

While the fish is baking, combine the ingredients for the slaw in a medium bowl. Season to taste with salt and pepper. Place in the fridge to chill.

Then combine the ingredients for the sriracha sour cream in a small bowl. Season to taste with salt and pepper.  Place in the fridge to chill.

Slice the fish into portions and divide between tortillas.

Top with the slaw, a drizzle of the sriracha sour cream, and top with pico de gallo.