Fish Tacos with Honey Lime Cilantro Slaw – The BEST fish taco recipe! Perfectly cooked fish with a yummy cabbage slaw & tomatillo ranch. These are easy, fresh, and delicious! (Gluten Free)
Fish tacos are one of my happy places.
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 TACOS.
So what makes these fish tacos so great? Well, it’s all in a few easy tips and tricks…
WHAT MAKES THESE FISH TACOS AMAZING:
FIRST OFF: THE SPICE RUB. My fish tacos 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 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, bright slaw, and creamy drizzle on top all wrapped in a warm corn tortilla is flavor and texture perfection. Can you see why tacos are one of my happy places?
Notes on these Fish Tacos:
WHAT KIND OF FISH DO YOU USE FOR FISH TACOS? This works with any flaky, white fish. Cod, halibut, and tilapia all work well in fish tacos. You could also try mahimahi 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 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!
GUESS WHAT GOES GREAT WITH FISH TACOS?
- Tomatillo Ranch Dressing
- Citrus Avocado Sauce
- Slow Cooker Refried Beans
- My Ultimate Guide to Guacamole
- Our Favorite Fresh Salsa
Fish Tacos with Honey Lime Cilantro Slaw
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
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The BEST fish taco recipe! Perfectly cooked fish with a yummy cabbage slaw & tomatillo ranch. These are easy, fresh, and delicious. Feel free to use any flaky white fish here–cod, halibut, tilapia, mahimahi, etc. They all work! (PS – Don’t miss the notes section for lots of tips on adding a little kick, different topping ideas, and more!)
Ingredients
For the Fish:
- 1 1/2 lbs. cod (about 4 (6oz) fillets), thawed if frozen
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 1/2 Tbsp avocado oil (or another high-heat oil)
For the Cilantro Slaw:
- 2 cups shredded green cabbage or coleslaw mix
- 2 cups shredded purple cabbage
- 1/4 cup cilantro
- Juice of 1 lime (1–2 Tbsp)
- 1/2 Tbsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve:
- Corn tortillas
- Sliced avocado
- Fresh Cilantro
- A creamy drizzling sauce, like my Tomatillo Ranch or Citrus Avocado Sauce
Instructions
Prepare the Cabbage Slaw:
In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.
Prepare Your Fish:
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. 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 with all of your seasoning blend, coating generously.
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 separate cooked fish into small sections 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 mahimahi 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 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!
**Nutrition facts calculated assuming 1/4 of the fish and cabbage slaw per person, plus 3 street-taco sized corn tortillas. Does not include avocado or tomatillo ranch.
- Category: Main Dish, Tacos
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
Keywords: fish tacos, street tacos, cilantro slaw, honey lime cilantro slaw, gluten free fish tacos, the best fish tacos
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!
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!
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!
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!
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!
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 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!!!
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.
Yum!!!! Great recipe! No breading but really tasty anyway, a win, win situation. The coleslaw is excellent. Thanks!
★★★★★
These were fantastic with the slaw and a little Green salsa
★★★★★
YAY! They’re my all-time fave. So glad you liked them!
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?
I substituted shredded brussel sprouts and it was fantastic!
★★★★★
Ooh, I bet that would be great. I love Brussels sprouts!
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!
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!