Fish Tacos with Cilantro Lime Slaw

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Fish tacos taste like a beach vacation, which is a big claim for something that takes 30 minutes on a Wednesday. Cod gets rubbed with chili powder and cumin, seared until the edges go golden and the middle flakes apart, then piled into warm tortillas with a crunchy cilantro lime slaw and a creamy lime crema spooned over the top.

Patting the fish dry before it hits the pan matters more than people expect. Cod holds a lot of water, and wet fish steams in the skillet instead of searing, so you lose the browned edges that make the spice rub taste toasted instead of dusty. Dry the fillets, season them, and let the pan get properly hot before anything goes in.

The slaw and the crema each take about 3 minutes and can be mixed while the seasoned fish sits on the counter. I make both first and cook the fish last, so everything hits the table at the temperature it’s supposed to be instead of the fish going cold while I chop cabbage.

Why You’ll Love This Fish Tacos Recipe

• On the table in 30 minutes. Cod cooks in about 7 minutes total, and the slaw and crema come together while the pan heats.
• A crema with real tang. Sour cream, mayo, and fresh lime juice make a sauce that cuts right through the spice rub.
• Crisp slaw in every bite. Shredded cabbage tossed with lime and cilantro adds the crunch that soft tortillas need.
• Easy to build your own. Everything goes on the table in bowls, so picky eaters can skip whatever they want.

Fish Tacos Ingredients

Buy cod fillets that are at least an inch thick if you can. Thin, tapered pieces overcook at the ends before the middle is done, and thick fillets give you those big flaky chunks that hold together in a tortilla.

• 1 1/2 lbs cod fillets, patted dry
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 cups shredded green cabbage
• 1/2 cup fresh cilantro, chopped, divided
• 1/4 cup fresh lime juice, divided (about 2 limes)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp sriracha (optional)
• 12 (6-inch) corn or flour tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges, for serving

Recipe Variations

• Tilapia, mahi mahi, or haddock all work in place of the cod; thinner fillets like tilapia need about a minute less per side.
• Bake the fish instead of searing it: 400°F for 10-14 minutes, until it flakes with a fork.
• Add a scoop of pico de gallo or a handful of pickled red onions to each taco for extra brightness.

How to Make Fish Tacos

1. Mix the crema: Stir together the sour cream, mayonnaise, 2 tablespoons of the lime juice, the sriracha if using, and 1/4 teaspoon of the salt in a small bowl. Put it in the fridge while you work on the rest.
2. Toss the slaw: In a large bowl, toss the shredded cabbage with 1/4 cup of the chopped cilantro, the remaining 2 tablespoons lime juice, and 1/4 teaspoon of the salt. Set it aside so the cabbage softens slightly.
3. Season the fish: Stir together the chili powder, cumin, garlic powder, smoked paprika, remaining 1/2 teaspoon salt, and the black pepper. Rub the mixture over both sides of the dry cod fillets.
4. Sear the cod: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the fillets and cook for 3-4 minutes per side, until the outside is golden and the fish reaches 145°F, or is opaque all the way through and flakes easily with a fork.
5. Flake it: Move the fish to a plate and break it into large chunks with a fork.
6. Warm the tortillas: Wipe out the skillet and warm the tortillas over medium heat for 20-30 seconds per side, until soft and pliable. Stack them under a clean kitchen towel to keep them warm.
7. Build the fish tacos: Lay a spoonful of slaw in each tortilla, top with the flaked cod and a few slices of avocado, then drizzle with the crema. Finish with the remaining cilantro and serve with lime wedges.

Recipe FAQs

What’s the Best Fish for Fish Tacos?

Any mild white fish that holds together: cod, mahi mahi, haddock, or tilapia. Cod is the easiest to find and flakes into big pieces that stay put in the tortilla.

How Do I Know When the Fish Is Done?

It should read 145°F at the thickest point, or look opaque all the way through and separate into flakes when you nudge it with a fork. Cod goes from perfect to dry fast, so start checking at 3 minutes on the second side.

Corn or Flour Tortillas?

Corn is traditional and has more flavor; flour is softer and less likely to tear, which is why my kids prefer it. Warming either one first makes a real difference.

Can I Use Frozen Fish?

Yes, just thaw it completely in the fridge overnight and then pat it very dry. Frozen fish carries extra water, and wet fillets won’t brown in the pan.

Can I Prep Any of This Ahead?

The crema keeps for 3 days in the fridge and the slaw can be tossed a few hours ahead. Cook the fish right before you eat; it doesn’t reheat well.

Cooking Tips

• Let the skillet get genuinely hot before the fish goes in. A lukewarm pan is the number one reason fish sticks and falls apart when you try to flip it.
• Flip the fillets once and only once, with a wide thin spatula. Every extra flip is another chance for them to break.
• Taste the slaw before you serve it. Cabbage varies in sweetness, and it usually wants a little more lime or salt than you’d guess.

Storage and Freezing

To store: Store the cooked fish, slaw, and crema in separate airtight containers in the fridge for up to 2 days. Assembled tacos go soggy within the hour.

To freeze: Cooked fish doesn’t freeze well; it turns rubbery and weeps water when thawed. Freeze raw fillets instead and cook them fresh.

To reheat: Warm the fish gently in a skillet over medium-low heat for 2-3 minutes, just until heated through. Microwaving overcooks it fast.

How to Serve Fish Tacos

Fish tacos go with cilantro lime rice, black beans, or a bowl of tortilla chips and guacamole if you’re feeding a crowd. A cold wedge of watermelon on the side is my favorite summer move. This is one of the recipes in our August collection, and more easy seafood dinners like it are on the way.

Loved This Recipe?

Fish tacos turn a plain weeknight into something that tastes like a patio table and a squeeze of lime.

Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.

Fish Tacos with Cilantro Lime Slaw

Fish tacos with chili-rubbed cod, a crisp cilantro lime slaw, and a creamy lime crema on warm tortillas.

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Course: Dinner

Cuisine: American, Mexican-Inspired

Servings: 6 servings

Ingredients

• 1 1/2 lbs cod fillets patted dry
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt divided
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 cups shredded green cabbage
• 1/2 cup fresh cilantro chopped, divided
• 1/4 cup fresh lime juice divided, about 2 limes
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp sriracha optional
• 12 (6-inch) corn or flour tortillas
• 1 avocado sliced
• 1 lime cut into wedges, for serving

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Instructions

• Mix the crema: Stir together the sour cream, mayonnaise, 2 tablespoons of the lime juice, the sriracha if using, and 1/4 teaspoon of the salt in a small bowl. Put it in the fridge while you work on the rest.
• Toss the slaw: In a large bowl, toss the shredded cabbage with 1/4 cup of the chopped cilantro, the remaining 2 tablespoons lime juice, and 1/4 teaspoon of the salt. Set it aside so the cabbage softens slightly.
• Season the fish: Stir together the chili powder, cumin, garlic powder, smoked paprika, remaining 1/2 teaspoon salt, and the black pepper. Rub the mixture over both sides of the dry cod fillets.
• Sear the cod: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the fillets and cook for 3-4 minutes per side, until the outside is golden and the fish reaches 145°F, or is opaque all the way through and flakes easily with a fork.
• Flake it: Move the fish to a plate and break it into large chunks with a fork.
• Warm the tortillas: Wipe out the skillet and warm the tortillas over medium heat for 20-30 seconds per side, until soft and pliable. Stack them under a clean kitchen towel to keep them warm.
• Build the fish tacos: Lay a spoonful of slaw in each tortilla, top with the flaked cod and a few slices of avocado, then drizzle with the crema. Finish with the remaining cilantro and serve with lime wedges.

Notes

Pat the cod completely dry and get the skillet hot before searing so the fish browns instead of steaming. Cook the fish to an internal temperature of 145°F, or until it is opaque throughout and flakes easily with a fork.