Let’s make Fish Tacos with Honey Lime Cilantro Slaw. This is THE BEST fish taco recipe around! Perfectly cooked fish with a crunchy cabbage slaw & creamy tomatillo ranch. They’re easy, fresh, and delicious! (Bonus? They’re also gluten-free!)
Fish tacos are one of my happy places. (Along with chicken tacos, beef tacos, breakfast tacos, and shrimp tacos!)
Most of my favorite food-related happy places involve either avocados or chocolate, but tacos? They totally make the list (and bonus: I usually sneak some avocado in there). I love them. They’re quick and easy, packed with flavor, and also DID I MENTION THERE ARE TACOS INVOLVED?
Taco Tuesday never tastes better than when I make our fish tacos with slaw! I’m not exaggerating when I say this is the BEST fish taco recipe I’ve ever tried.
So what makes these easy fish tacos so great? Well, it’s all in a few easy tips and tricks…
3 Things That Make These Fish Tacos AMAZING
💥 FIRST: THE SPICE RUB. My fish tacos recipe use a simple spice blend to add big time flavor without big time effort. I combine classics like cumin and chili powder (and a few other little things) and make sure that all the fish gets the spice-rub treatment.
🔥 NEXT: I COOK THEM QUICKLY. I usually use a cast-iron pan which maintains heat and can give you a really nice sear without any needed flour or breading. (If you don’t have a cast iron pan, I totally recommend one–they’re pretty inexpensive and can literally last generations. If it’s not in the cards right now or tacos are calling immediately, you can absolutely use whatever pan you have in the house. Just be sure you’re getting medium to medium-high heat so the fish can cook quickly and get a nice sear without overcooking the middle)
🍋🟩 THEN, IT’S ALL ABOUT THE GOODIES. I love fish tacos with slaw best. This one brings plenty of flavor with fresh lime, a tiny bit of honey, and cilantro. Then, I drizzle the fish tacos with a little something creamy to finish them off–either my favorite tomatillo-ranch or citrus avocado sauce does the job.
The combination of smoky spices, tangy slaw, and a drizzle of creamy fish taco sauce on top all wrapped in warm tortillas is flavor and texture perfection. Can you see why these are the BEST fish tacos? I think this recipe could make a fish taco fan out of anyone!
Happy cooking! xo, Emily
Gather Your Ingredients
More Toppings To Try
If you want to mix things up, you can also try a bit of crumbled cotija cheese, a dollop of sour cream or plain Greek yogurt, or some tangy pickled red onion. Some jalapeño slices can add some heat if you want your tacos on the spicy side! Not a fan of a creamy sauce? You can swap in some Homemade Salsa, Salsa Verde, or Guacamole instead!
How to Make Fish Tacos With Slaw, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
First, Make The Cabbage Slaw
- Prep The Veg. If you haven’t already, wash and shred cabbage and purple cabbage (I like to use a food processor with a shredding blade, but you can also use a sharp knife).
- Combine. In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Toss to combine.
- Taste & Adjust. Give the slaw a taste and add additional lime juice or honey as desired. Set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage. You can cover and chill the slaw in the refrigerator 1-2 hours in advance to give it time to soften and let the flavors meld, if desired.
Next, Prepare Your Fish
- Make The Spice Rub. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt.
- Pat The Fish Dry. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick).
- Rub the fish fillets with all of your seasoning blend, coating generously.
- Cook Fish In Batches. Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through.
- Repeat with remaining fish. Gently use a fork to separate cooked fish into small sections or large flakes for tacos.
Then, Assemble Your Tacos
- To assemble your tacos, spoon slaw and fish into corn tortillas.
- Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.
Make It a Meal! (What To Serve On The Side)
Tacos are largely an all-in-one meal, but it’s also great to have a few options for side dishes. Other than more of our cilantro lime slaw, here are some of my top picks:
- Seasoned Black Beans or Charro Beans or Refried Beans
- Restaurant Rice or Cilantro Lime Rice
- Mexican Street Corn Salad (Esquites)
- Watermelon Fruit Salad or Lime Watermelon
FAQ + Tips And Tricks For The Best Fish Tacos
WHAT KIND OF FISH DO YOU USE FOR FISH TACOS? This works with any flaky, white fish fillets. Cod, halibut, and tilapia all work well in fish tacos. You could also try mahi mahi or catfish if you needed to. Just know, the length of time you need to cook it will be impacted by how thick your fillet is. (i.e. If your fillet is 1/2-inch thick, it’ll cook faster than if it’s 1-inch.)
LET’S TALK HEAT (THE SPICY ONE). These fish tacos aren’t super spicy as written. I’d categorize them as mild flavor or possibly medium if you have a very low spice tolerance. They’re very flavorful, but won’t heat your mouth up significantly. Want to kick up the heat? There are lots of ways to do it! Try adding a generous sprinkle of chipotle chili powder to your spice blend or a little minced jalapeño to your cilantro slaw. Or, add a little heat via your creamy drizzle…(see my next note!)
FOR BEST RESULTS: PAT THE FISH DRY. To get the best sear and to get that crispy fish texture without deep frying, pat the fish dry with a paper towel before adding the spice rub. It’ll help the spices stick, eliminated extra water, and help get that golden brown exterior we’re aiming for.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our easy Fish Tacos recipe. I can’t wait to hear how it goes!
Fish Tacos with Honey Lime Cilantro Slaw
Ingredients
For the Fish:
For the Fish Taco Slaw Recipe:
- 2 cups shredded green cabbage or coleslaw mix with green & purple cabbage & carrots
- 2 cups shredded purple cabbage
- 1/4 cup cilantro
- 1-2 Tablespoons fresh lime juice juice of 1 lime
- 1/2 Tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
To Serve:
- Corn tortillas (or flour tortillas, if you prefer)
- Sliced avocado
- Fresh Cilantro
- A creamy drizzling sauce like my Tomatillo Ranch, crema, or Citrus Avocado Sauce
- Lime wedges
- Hot sauce
Instructions
Prepare the Cabbage Slaw:
- Prep The Veg. If you haven’t already, wash and shred cabbage and purple cabbage (I like to use a food processor with a shredding blade, but you can also use a sharp knife).
- Combine. In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Toss to combine.
- Taste & Adjust. Give the slaw a taste and add additional lime juice or honey as desired. Set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage. You can cover and chill the slaw in the refrigerator 1-2 hours in advance to give it time to soften and let the flavors meld, if desired.
Prepare Your Fish:
- Make The Spice Rub. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt.
- Pat The Fish Dry. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick).
- Rub the fish fillets with all of your seasoning blend, coating generously.
- Cook Fish In Batches. Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through.
- Repeat with remaining fish. Gently use a fork to separate cooked fish into small sections or large flakes for tacos.
Assemble Your Tacos:
- To assemble your tacos, spoon slaw and fish into corn tortillas.
- Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.
Notes
- What kind of fish can you use? This works with any flaky, white fish. Cod, halibut, and tilapia all work well in fish tacos. You could also try mahi mahi or catfish if you needed to. Just know, the length of time you need to cook it will be impacted by how thick your fillet is. (i.e. If your fillet is 1/2-inch thick, it’ll cook faster than if it’s 1-inch.)
- Let’s talk heat (the temperature one) – As I mentioned above, I like cooking these fairly quickly over a hotter pan. A cast iron pan is my go-to because of the way it retains heat so well. I can get a really nice sear on my fish over medium heat in my cast-iron pan. If you don’t have one, you can totally use whatever you have. Just be sure you have your heat set to at least medium or medium-high so you get a nice sear and cook the fish through without overcooking it.
- Now, let’s talk heat (the spicy one) – These aren’t super spicy as written. I’d categorize them as mild or possibly medium if you have a very low spice tolerance. They’re very flavorful, but won’t heat your mouth up significantly. Want to kick up the heat? There are lots of ways to do it! Try adding a generous sprinkle of chipotle chili powder or cayenne pepper to your spice blend or a little minced jalapeño to your cilantro slaw. Or, add a little heat via your creamy drizzle…(see my next note!)
- Drizzle and top your tacos! Exactly what you want to drizzle over your tacos is up to you. Since my slaw doesn’t have a creamy element, I add that with a little something drizzled on top. I love using my tomatillo ranch (my top pick!), or citrus avocado sauce since they’re bright and fresh and a nice contrast to the heat. You could also swap in my chipotle ranch for some extra kick!
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
This recipe was easy to make and was excellent. I will surely make this dish a regular in our meal rotation. Thank you for sharing.
Used Fresh Cod. Very delicious. =) Thanks for the recipe.
Yum! So glad they were a win for you!
The only fish taco recipe I use.
Honestly, best fish tacos I’ve ever had.
Really good, but I think I want a creamy slaw next time
Very good & easy to make. My family loved it.
So glad you loved them Denise!
This is my go to recipe when making fish tacos…my family’s favorite! Thank you!
I’m SO GLAD you love it!
Perfect fish tacos! Thank you!
These really are the best fish tacos. I have made the tomatillo dressing to go with them. I have made these with haddock. I have made this recipe repeatedly and turns out delicious every time. Thanks for the recipe.
THANK YOU Liz for taking the time to leave a review–I appreciate it so much! I’m so glad you love these tacos as much as we do. They’re my favorite!
Excellent! I used some Pineapple Habanero Sauce as a topper with this. Oh yum! So many different flavors. Your mouth will thank you! The slaw was perfect! I will use this over and over again! Absolutely delicious!
YUM! That sounds delicious. THANK YOU for taking the time to leave a review!
Delicious!!!
I love these tacos!! So easy and delicious. Can you use shrimp instead of white fish?
Several folks have made them with shrimp and loved them! Just know your cook time will be MUCH shorter. Shrimp only need 1-2 minutes per side to cook through, so be sure to watch them 🙂
Too much cilantro but delicious adding to the lineup
Best freaking tacos ever!
Best review ever! Thank you so much! I’m so glad you loved the.
Delicious. My husband didn’t even notice how healthy they were. The slaw was great and the seasoning for the fish was something I will use often.
YAYYY! I’m so glad you loved them! They’re a major favorite around our house! (Thank you for taking the time to leave a star review–it’s so helpful!)
My family loves it! I used less chili powder for the kids and we didn’t have dill but everything was delicious.
Heather – I’m so glad it was a win for your family! Thank you so much for taking the time to leave a review–it’s so helpful!
Fabulous recipe! Made this for dinner tonight with your avocado citrus sauce. Everyone loved it; will definitely make this again…and again!!
Easy, fresh and totally delicious!
YAY! I’m so glad you loved them as much as we do. Thank you so much for taking the time to leave a review!
This was a delicious recipe! My hubby, the non fish eater, agreed to try a bite & thought it had a good taste. Meanwhile, my son & I ate 2 with some pinto beans on the side! It took me longer than I thought, so next time I may make the sauce the day before. I also may try this with shrimp next time. Thanks for this great recipe. I thought it was as good as a restaurant where I order shrimp tacos.
That’s so great to hear! I’m glad they were a hit! Thank you so much for your review.
I made these for dinner last night. They were absolutely amazing and so easy! My husband said that they tasted just like the ones he used to get at a restaurant before they took them off the menu. Now he gets them at home!
That’s FANTASTIC! I’m so happy to hear that. So glad they were a hit!
Wow, all turned out great, fish, slaw and sauce.
Thank you ,
It was very yummy and we are not fish lovers, haha. But we caught fresh fish on a boat and had to cook it.
No regrets.
I bet this was AMAZING with freshly-caught fish! So glad you loved them 🙂
Loved it! Have made it 3 times using whatever fish my son caught. I like crispy shells so fried the corn tortillas. The fish seasoning, the slaw, the sauce! All great. This will be my go to fish taco recipe! Thx!
Oh, YUM! I bet it’s extra amazing with freshly-caught fish!
Oh my goodness! I rarely cook fish because it’s so easy to overcook and I grew tired of the same old breaded fish when I did cook it. My husband loves fish tacos, but I’ve always been too intimidated to try to make it. I decided to give it a shot and I will now be making fish tacos every week! We had enough for leftovers and we threw the fish in the toaster oven and had the rest for lunch. I wish I could eat more tomorrow. I just love it when I find recipes that make me look like a great cook!😄
AHHH! I’m so glad you loved it! 🙂
These were an absolute hit at my house! We LOVED this recipe…and the kids asked for seconds…there is no higher praise 🙂 I made my own crema with plain greek yogurt, lime juice and a little honey, and served with datil pepper sauce, too! I’ll be making these again and again!
Oh good! So glad you loved them! (THANK YOU for taking the time to leave a review–I appreciate it so much.) Your sauce sounds delicious!
Just made this and couldn’t wait longer to make them again, so picked up more fish for this week. Seriously is THE BEST fish tacos recipe.
I’m so glad to hear that Crystal!!! Thank you for taking the time to leave a review. You made my day!
Well done! This has become one of my favorite meals and I’ve been making it weekly. Could not find tomatillo ranch so I just made my own with ranch and tomatillo salsa. Honestly the best internet recipe I’ve ever had. So I make mine with that, avocado slices and the oh so yummy slaw with a little Chipotle hot sauce on top. Thank you SO much for sharing!
YUM. I’m so glad you loved them as much as we do!
Wow!! I will only make fish tacos with this recipe from now on!! Delicious! 🤩 The whole family devoured them. I made the tomatillo ranch too and loved it! Thank you!
I’m so glad you loved them! They’re my all-time FAVORITE!
I wasn’t sure which sauce to make so I made both! They were both amazing. All the different flavors just worked wonderfully together. Definitely going to make this dish again!!!!
I love this so much. I love both options, too!
Should I made the slaw early?
You can make it pretty early in advance, but it really only needs 5-10 minutes to start to soften. I often mix it up first, then work on the fish, so it can soften while I’m doing the rest of the prep. 🙂
Delicious. Made it with the tomatillo ranch!
I’m so glad you loved them! They’re my FAVORITE fish tacos ever.
Fabulous
Oh good! So glad you loved them Deborah! Thank you so much for leaving a review. I appreciate it so much!
Fantastic recipe! I’m having a hard time getting my daughter to eat fish and she absolutely loved these! We will be making it again for sure.
That’s the BEST! I’m so glad to hear that!
I made these with walleye and they were amazing!! I did change it up a little by adding ancho in the seasoning for the fish and some ginger in with the slaw but that’s for our specific tastes. That avocado sauce is so good!! Fresh, yummy food at its best!! Thanks for the great recipe!!
I’m so glad you liked them, Lisa! They’re one of my all-time favorite dinners. We can’t get enough!
I substituted shredded brussel sprouts and it was fantastic!
Ooh, I bet that would be great. I love Brussels sprouts!
My husband and I loved these! Used this guide for cleaning my cast-iron skillet afterward. I’m afraid it still smells a little fishy! Do you have any tips for that? https://www.thekitchn.com/how-to-clean-a-cast-iron-skillet-cleaning-lessons-from-the-kitchn-107747
Oh, man! That’s the worst. How is it now? I use this tutorial from Wholefully, and her suggestion of cleaning with salt has really helped me with any lingering odors. Maybe it would work for you?
These were fantastic with the slaw and a little Green salsa
YAY! They’re my all-time fave. So glad you liked them!
Yum!!!! Great recipe! No breading but really tasty anyway, a win, win situation. The coleslaw is excellent. Thanks!
Looks yummy! Now can you bake these instead of frying?
Probably, though the texture won’t be the same. Cooking them in the pan seals the spices on the exterior and gives it that yummy “crust” that’s so great in a fish taco. (You can also reduce the amount of oil if you’re concerned about that.) I’d think about 10-15 minutes in the oven at 375-400 degrees F would do the trick! You want to cook the fish just till it’s opaque.
I added grilled pineapple and my slaw I did a mix that also had Brussels and kale as well as the cabbage And carrots. Was yumm!
YUM! That sounds amazing!!!
They are FANTASTIC! We have an local upscale restaurant that has fish tacos but these were better! Thank you!
Oh my goodness! What a compliment–thank you so much!
I have to tell you we were struggling to find a baked not fried fish recipe for our fish tacos and this is perfect. All ingredients we have on hand regularly. This is such a keeper. We cheated on the sauce and used some chipotle mayo mixed into lowfat sour cream but made everything else as described. And loved finding a staple beyond sandwiches and avocado toast for using up ripe avocado laying around.
Oh, I LOVE hearing that. Thank you so much for sharing this!
I made these with shrimp and used the citrus avocado sauce. They came out amazing and my family loved them. What a great recipe.
Oh YUM! What a delicious combination! I’m totally trying that!
These were absolutely delicious. I loved the bright citrus flavor of the coleslaw and the spice level on the fish was perfect. I will definitely make these again.
YAY! I love hearing that. They’re my favorite! So glad you enjoyed them too. Thank you so much for sharing!
These were FANTASTIC!!! Wow, so much flavor!! The combo of slaw, fish, and sauce was just perfect.
We LOVE THEM around here–they ALWAYS get gobbled up fast! I’m so glad you liked them!
What brand of corn tortillas do you use? I struggle to find one I like.
I like a few brands–Mission makes gluten free street taco-sized corn tortillas that are yummy (that’s what I used for the photos) or you can buy cook-your-own corn tortillas (look in a refrigerated section at places like Sprouts, Target, or Kroger).
The biggest thing I’ve found with corn tortillas is that if I don’t warm them in a pan, they taste a bit “raw” to me. I always warm them in a warm pan to get a little color on them. (or you can wrap them in a damp paper towel and microwave them for a few seconds). Heating them will take out the “raw” flavor. (If you have a gas burner, you can even turn the heat to medium-low and use a pair of metal tongs to color them right over the flame!) I hope that helps!