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(The Best) Fish Tacos with Honey Lime Cilantro Slaw

July 23, 2018 by Emily 51 Comments

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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 with Cilantro Slaw and Tomatillo Ranch Dressing. Plated with sliced jalapeños and lime wedges.

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…

Healthy Fish Tacos with Honey Lime Cilantro Slaw and Tomatillo Ranch Dressing

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?

Fish Tacos with Cilantro Slaw and Tomatillo Ranch Dressing. Plated with sliced jalapeños and lime wedges.

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

Hand holding a plate of fish tacos with cilantro slaw, lime wedges, and sliced jalapeños on a white background.

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Fish Tacos with Cilantro Slaw and Tomatillo Ranch Dressing. Plated with sliced jalapeños and lime wedges.

Fish Tacos with Honey Lime Cilantro Slaw


★★★★★

5 from 18 reviews

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
Print Recipe
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Description

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!) 


Scale

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

Did you make this recipe?

Tag @onelovelylife1 on Instagram and hashtag it #onelovelyrecipe

Three Fish Tacos on a plate with limes and sliced jalapeños.
Healthy Fish Tacos with Honey Lime Cilantro Slaw and Tomatillo Ranch Dressing Healthy Fish Tacos with Honey Lime Cilantro Slaw and Tomatillo Ranch Dressing
Healthy Fish Tacos with Honey Lime Cilantro Slaw and Tomatillo Ranch Dressing Healthy Fish Tacos with Honey Lime Cilantro Slaw and Tomatillo Ranch Dressing

Filed Under: Dairy Free, Gluten Free, Main Dish, seafood Tagged With: 30 Minutes or Less, Tex-Mex

« Fresh Corn Salad with Avocado and Tomato
Cafe Rio Copycat Tomatillo Ranch Dressing (Paleo or Vegan) »

Comments

  1. Scott C says

    August 1, 2018 at 4:51 am

    What brand of corn tortillas do you use? I struggle to find one I like.

    Reply
    • Emily says

      August 1, 2018 at 5:44 am

      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!

      Reply
  2. Jessica Flory says

    November 14, 2018 at 6:28 pm

    These were FANTASTIC!!! Wow, so much flavor!! The combo of slaw, fish, and sauce was just perfect.

    ★★★★★

    Reply
    • Emily says

      November 14, 2018 at 7:21 pm

      We LOVE THEM around here–they ALWAYS get gobbled up fast! I’m so glad you liked them!

      Reply
  3. JoyceG says

    March 7, 2019 at 7:06 pm

    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.

    ★★★★★

    Reply
    • Emily says

      March 8, 2019 at 5:44 am

      YAY! I love hearing that. They’re my favorite! So glad you enjoyed them too. Thank you so much for sharing!

      Reply
  4. Ashlee M says

    March 9, 2019 at 4:10 pm

    I made these with shrimp and used the citrus avocado sauce. They came out amazing and my family loved them. What a great recipe.

    ★★★★★

    Reply
    • Emily says

      March 10, 2019 at 5:31 am

      Oh YUM! What a delicious combination! I’m totally trying that!

      Reply
  5. jewlz says

    March 14, 2019 at 4:28 pm

    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.

    Reply
    • Emily says

      March 15, 2019 at 5:44 am

      Oh, I LOVE hearing that. Thank you so much for sharing this!

      Reply
  6. Melissa says

    March 20, 2019 at 6:17 pm

    They are FANTASTIC! We have an local upscale restaurant that has fish tacos but these were better! Thank you!

    Reply
    • Emily says

      March 21, 2019 at 5:14 am

      Oh my goodness! What a compliment–thank you so much!

      Reply
  7. April says

    August 22, 2019 at 3:28 am

    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!

    ★★★★★

    Reply
    • Emily says

      August 22, 2019 at 5:37 am

      YUM! That sounds amazing!!!

      Reply
  8. Brenda Purvis says

    September 24, 2019 at 2:28 pm

    Looks yummy! Now can you bake these instead of frying?

    Reply
    • Emily says

      September 25, 2019 at 9:47 am

      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.

      Reply
  9. Brenda says

    October 22, 2019 at 3:07 pm

    Yum!!!! Great recipe! No breading but really tasty anyway, a win, win situation. The coleslaw is excellent. Thanks!

    ★★★★★

    Reply
  10. Pauline R. says

    March 25, 2020 at 6:47 pm

    These were fantastic with the slaw and a little Green salsa

    ★★★★★

    Reply
    • Emily says

      March 27, 2020 at 1:33 pm

      YAY! They’re my all-time fave. So glad you liked them!

      Reply
  11. Ellie says

    March 30, 2020 at 7:55 pm

    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

    Reply
    • Emily says

      April 2, 2020 at 5:30 am

      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?

      Reply
  12. John says

    May 14, 2020 at 3:26 pm

    I substituted shredded brussel sprouts and it was fantastic!

    ★★★★★

    Reply
    • Emily says

      May 15, 2020 at 8:15 am

      Ooh, I bet that would be great. I love Brussels sprouts!

      Reply
  13. Lisa Swain says

    May 18, 2020 at 12:48 pm

    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!!

    ★★★★★

    Reply
    • Emily says

      May 19, 2020 at 9:28 am

      I’m so glad you liked them, Lisa! They’re one of my all-time favorite dinners. We can’t get enough!

      Reply
  14. Tanya says

    May 22, 2020 at 5:31 pm

    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.

    ★★★★★

    Reply
    • Emily says

      May 23, 2020 at 3:49 pm

      That’s the BEST! I’m so glad to hear that!

      Reply
  15. Deborah says

    June 20, 2020 at 1:46 pm

    Fabulous

    ★★★★★

    Reply
    • Emily says

      June 21, 2020 at 3:55 pm

      Oh good! So glad you loved them Deborah! Thank you so much for leaving a review. I appreciate it so much!

      Reply
  16. Anonymous says

    June 21, 2020 at 5:14 am

    Delicious. Made it with the tomatillo ranch!

    ★★★★★

    Reply
    • Emily says

      June 21, 2020 at 3:54 pm

      I’m so glad you loved them! They’re my FAVORITE fish tacos ever.

      Reply
  17. Jenn says

    June 30, 2020 at 9:21 am

    Should I made the slaw early?

    Reply
    • Emily says

      June 30, 2020 at 11:21 am

      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. 🙂

      Reply
  18. Michelle says

    July 5, 2020 at 6:26 pm

    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!!!!

    ★★★★★

    Reply
    • Emily says

      July 6, 2020 at 5:37 am

      I love this so much. I love both options, too!

      Reply
  19. Miriam says

    July 8, 2020 at 7:58 pm

    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!

    ★★★★★

    Reply
    • Emily says

      July 9, 2020 at 5:33 am

      I’m so glad you loved them! They’re my all-time FAVORITE!

      Reply
  20. Pam says

    July 10, 2020 at 8:45 pm

    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!

    Reply
    • Emily says

      July 11, 2020 at 9:47 am

      YUM. I’m so glad you loved them as much as we do!

      Reply
  21. Crystal says

    July 12, 2020 at 7:13 pm

    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.

    ★★★★★

    Reply
    • Emily says

      July 13, 2020 at 9:12 am

      I’m so glad to hear that Crystal!!! Thank you for taking the time to leave a review. You made my day!

      Reply
  22. Laura says

    July 20, 2020 at 6:26 am

    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!

    ★★★★★

    Reply
    • Emily says

      July 20, 2020 at 1:47 pm

      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!

      Reply
  23. Emily says

    July 24, 2020 at 5:23 pm

    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!😄

    Reply
    • Emily says

      July 26, 2020 at 2:34 pm

      AHHH! I’m so glad you loved it! 🙂

      Reply
  24. Yolande La Belle says

    August 21, 2020 at 10:38 am

    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!

    ★★★★★

    Reply
    • Emily says

      August 24, 2020 at 1:26 pm

      Oh, YUM! I bet it’s extra amazing with freshly-caught fish!

      Reply
  25. Wiesia says

    August 28, 2020 at 3:10 pm

    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.

    ★★★★★

    Reply
    • Emily says

      August 28, 2020 at 4:06 pm

      I bet this was AMAZING with freshly-caught fish! So glad you loved them 🙂

      Reply
  26. Kathy says

    September 15, 2020 at 9:45 am

    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!

    ★★★★★

    Reply
    • Emily says

      September 16, 2020 at 8:50 am

      That’s FANTASTIC! I’m so happy to hear that. So glad they were a hit!

      Reply

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