Cabbage Fish Tacos
Brighten up your dinner table with these vibrant and flavorful Cabbage Fish Tacos! Perfectly seasoned white fish fillets—baked or pan-seared until flaky and tender—are the star of this quick and easy recipe, ready in just 25 minutes. A crisp, creamy cabbage slaw with a zesty lime and cilantro twist adds refreshing crunch, while ripe avocado slices lend buttery richness. Served in warm, toasty corn tortillas, these tacos are a deliciously balanced blend of spices, textures, and colors. Whether you’re hosting taco night or looking for a wholesome, gluten-free meal, these tacos are sure to impress. Don’t forget to finish with a squeeze of lime for that extra pop of freshness!
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, tilapia, or halibut)
- 2 cups Cabbage (green or red, finely shredded)
- 8 pieces Corn tortillas
- 2 pieces Lime
- 1 piece Avocado (sliced or mashed)
- 0.5 cups Cilantro (chopped)
- 1 teaspoons Garlic powder
- 1 teaspoons Paprika
- 1 teaspoons Ground cumin
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 0.25 cups Mayonnaise
- 1 teaspoons Hot sauce (optional, for slaw dressing)
Instructions
Preheat your oven to 400°F (200°C) or set up a non-stick skillet on medium-high heat.
Rinse and pat dry the fish fillets. In a small bowl, mix garlic powder, paprika, ground cumin, salt, and black pepper.
Brush the fish fillets with olive oil, then sprinkle the spice mixture evenly on both sides of the fillets.
Bake the fish on a parchment-lined baking sheet for 10 minutes or cook in the skillet, flipping halfway, until the fish is opaque and flakes easily with a fork.
While the fish cooks, prepare the cabbage slaw. In a mixing bowl, combine shredded cabbage, juice of 1 lime, mayonnaise, chopped cilantro, and hot sauce (optional). Mix until well-coated and set aside.
Warm the corn tortillas in the oven, on a skillet, or directly over a gas flame for 10-15 seconds each until pliable.
Assemble the tacos by placing pieces of cooked fish in each tortilla. Top with a generous portion of cabbage slaw and slices of avocado.
Garnish with extra cilantro and serve with lime wedges for a fresh citrus kick.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 12.3 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 517 mg | 40% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3822 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
