(The Best) Fish Tacos with Honey Lime Cilantro Slaw

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 & tomatillo ranch. They’re easy, fresh, and delicious! (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 Tricks To Amazing Fish Tacos:

FIRST OFF: 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!

Let’s Talk Toppings For Fish Tacos!

Our fish taco recipe starts with spice-rubbed fish that truly stands out, but part of what separates this recipe from other fish taco recipes is the toppings! Here’s what I recommend keeping on hand:

• Our Simple Slaw. The crunchy slaw starts with shredded cabbage and red cabbage (or a bag of coleslaw mix!), then we add fresh flavors with a squeeze of fresh lime juice, a drizzle of honey, and simple seasonings, like black pepper and kosher salt.
• A Creamy Drizzle. Lots of recipes drizzle some kind of white sauce or creamy sauce on top. I love this for contrast! My go-to option is our Tomatillo Ranch Dressing but Cilantro Lime Ranch and Chipotle Ranch are all delicious. You can’t go wrong with one of those options!
• Some Avocado. Cool, creamy slices of avocado are delicious next to the warm fish and easy slaw.
• Salsa. If you’re not a mayo fan or want to go with something fresh instead of a creamy dressing, you can play around with salsa! Try our chipotle salsa, salsa verde, pico de gallo, or go sweet with our fresh mango salsa!
• Other Extras. The 3 toppings above are definitely my go-to favorite toppings for fish tacos, but we’re always mixing things up, depending on what we have on hand. You can also try a bit of crumbled cotija cheese, a dollop of guacamole, or some tangy pickled red onion. Some jalapeño slices can add some heat if you want your tacos on the spicy side!

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.)

NOW, 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 paper towels 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.

What To Serve With Fish Tacos

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

⭐ Don’t forget to leave a star review and comment below when you make our Fish Tacos recipe. I can’t wait to hear how it goes!

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