Fish Tacos with Cilantro Lime Cabbage Slaw
8, 8–12 tacos
Crispy or grilled white fish topped with bright cilantro-lime cabbage slaw and optional chipotle mayo, served in warm tortillas.
| prepPreheat grill to medium-high heat or oven to 400°F / 200°C | |||
| 340 g shredded cabbage (purple or slaw mix) | Toss cabbage with salt, onion, cilantro, jalapeño, lime juice & oil; adjust to taste | Assemble tacos: fish, slaw, toppings & lime wedges | |
| ½ tsp kosher salt, more to taste | |||
| 30 g thinly sliced red onion, more to taste | |||
| 15 g chopped cilantro (packed) | |||
| ¼–½ jalapeño, finely chopped, more to taste | |||
| 60 ml fresh lime juice, more to taste | |||
| 30 ml olive oil | |||
| 1–1½ lbs / 450–680 g white fish (tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, or flounder) | Pat fish dry, coat lightly with spice rub | Grill, bake, or pan-sear fish until 140°F / 60°C; squeeze with lime | |
| 1½ tsp chili powder | Mix chili powder, cumin, coriander, garlic, salt, sugar & chipotle powder | ||
| 1 tsp cumin | |||
| 1 tsp coriander | |||
| 1 tsp granulated garlic | |||
| ¾ tsp kosher salt | |||
| ½ tsp sugar (optional) | |||
| ¼ tsp chipotle powder (or cayenne & smoked paprika) | |||
| ½ tsp smoked paprika (optional, for more smoky flavor) | |||
| 8–12 × 5-inch flour tortillas (or flour & corn blend) | Warm tortillas on grill, oven rack, or gas flame | ||
| Lime wedges | |||
| Avocado slices, cotija cheese, cilantro, chipotle mayo, aji verde, cilantro crema, avocado sauce, or hot sauce (optional toppings) | |||
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