fish taco slaw

Spicy Cod Fish Tacos with Cilantro Slaw and a Creamy Fish Sauce.

The Best Cod Fish Tacos

lb skinless cod fillet

tbsp oil

lemon juice

paprika

cayenne pepper

tsp cumin

salt

greek yogurt

mayonnaise

Salt

purple cabbage, shredded

carrots, shredded

corn,

tbsp jalapenos, chopped

cilantro, chopped

tbsp greek yogurt

6-8 corn tortillas

To marinate the fish, combine oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Add the fish fillet and coat well. Marinate for at least 30 minutes.

Meanwhile make the sauce by combining the yogurt, mayonnaise, lemon juice, paprika, and salt. Mix them until creamy and smooth and set aside.

Combine the “to make slaw” ingredients in a bowl and set aside.

Heat a skillet and place the marinated fish. Sear the fish and cook for 3-5 minutes until the fish is completely done. Remove the fish fillets to a plate and break them into chunks.

To assemble the tortillas; char the corn tortillas on an open flame. Place the tortilla on a plate, add some chunks of fish, add a tablespoon of slaw and drizzle the prepared sauce on top.

Garnish with jalapenos and cilantro before serving.

Fish Taco Slaw is a quick and easy way to add tons of flavor to your favorite fish tacos. This recipe comes together in minutes and couldn&#x27;t be simpler.

Easy Fish Taco Slaw

Cup Mayonnaise

Teaspoons Sugar

½ Teaspoon Garlic Powder

Pepper

Ounce Bag Pre-Shredded Coleslaw Mix

¼ Cup Cilantro, chopped

Green Onions, chopped

In a medium bowl, combine the mayonnaise, lime...

In a medium bowl, combine the mayonnaise, lime juice, sugar, garlic powder, salt, and pepper. Set aside.

In a separate medium bowl, combine the cabbage...

In a separate medium bowl, combine the cabbage slaw mix, green onions, and cilantro. Pour in the dressing, and stir to combine.

Use on your favorite fish tacos. Refrigerate leftovers...

Use on your favorite fish tacos. Refrigerate leftovers for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/vbcx8bmqaw5j7tv56f5n.mp4

Fish Taco Slaw is a quick and easy way to add tons of flavor to your favorite fish tacos. This recipe comes together in minutes and couldn’t be simpler.

Fish Taco Slaw

Corn tortillas loaded with crispy pieces of fried fish, fresh slaw, and a creamy, spicy and sweet taco sauce for hands-down the BEST Baja Fish Taco recipe!

Crazy-Good Baja Fish Tacos (with Fish Taco Sauce and Slaw) Recipe + VIDEO

red cabbage

carrots

cilantro

red onion

apple cider vinegar

honey

Salt and pepper

lime juice

chipotle peppers in adobo sauce (minced)

½ cod

all-purpose flour

cornstarch

garlic powder

light crisp beer (like Corona)

fry oil (canola, peanut, or vegetable)

flour tortillas

Lime wedges

For the Fish Taco Slaw: Set out a large mixing bowl. Chop all the produce and add to the bowl. Drizzle with apple cider vinegar and honey. Sprinkle generously with salt and pepper. Then toss well to combine. Taste and add additional salt and pepper if needed. Chill until ready to serve.

For the Fish Taco Sauce: Set out a small bowl. Add the mayonnaise, lime juice, and chopped chipotle pepper. Mix well. Taste, then salt and pepper as needed. Chill.

For the Baja Fried Fish: Set a large saucepot on the stovetop. Attach a cooking thermometer to the side of the pot, then add in the fry oil.

Set out a large baking sheet covered with paper towels. Cut the fish fillet’s into 1 x 2 inch strips. Lay the fish strips on the paper towels to dry.

Turn the stove on medium heat and bring the fry oil to 360 to 370° Set out another baking sheet lined with paper towels to drain the fried fish strips.

In a medium size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter. (The batter will thicken as it rests, so you may want to add another splash of beer in it right before frying.)

Once the oil is that the right temperature, dunk a fish strip in the batter. You should have a thin, but solid, coating of batter on each strip. If the batter seems too thick, add another 2 to 4 tablespoons of beer.

Gently lower each fish strip into the hot fry oil. Batter and fry 10 - 15 fish strips at a time. Stir with a skimmer to flip the fish strips over and cook for 2 to 4 minutes until golden brown.

Carefully move the fried fish to the prepared pan. Repeat in two or three more batches.

When ready to serve, place to fish strips on each tortilla. Top with fresh slaw and a dollop (or a drizzle) of chipotle mayonnaise.

https://content.jwplatform.com/videos/urYVGpZh.mp4

Baja Fish Tacos Recipe - Corn tortillas are loaded with delightfully crispy pieces of cod and a fresh slaw, then topped with a creamy, slightly spicy and sweet sauce for hands-down the BEST fried fish tacos you've ever had.

Crazy-Good Baja Fish Tacos

This yummy cilantro-lime slaw tastes amazing as a side dish, or spooned into tacos, burrito bowls, and more! 

Cilantro Lime Slaw for Tacos and More!

coleslaw mix or shredded green cabbage

purple cabbage

lime juice (from 1 lime)

salt (more

tsp. pepper (more

In a large bowl, combine coleslaw mix (or green cabbage), purple cabbage, 1/4 cup cilantro, lime juice, 1 tsp. honey (if using), salt, and pepper.

Stir to combine well. (The slaw may still look a bit dry. Don&#8217;t add more liquid yet!)

Let the mixture sit for 5-10 minutes on the counter or in the refrigerator. (The cabbage will soften, and the mixture will get &#8220;juicier&#8221;)

Stir again and taste. Add additional cilantro, salt, pepper, honey, or lime juice to taste.

Serve immediately or refrigerate up to 2 days. (Slaw will continue to soften in the refrigerator.)

Love this! So very pretty! Bright and fresh and accompanied BBQ ribs and fresh picked sweet corn perfectly. Will consider playing with the other additions but it is scrumptious exactly as it is. I opted to include the honey.

https://content.jwplatform.com/videos/N4FeiVfn.mp4

Cilantro Lime Slaw – This fresh bright cilantro lime slaw is perfect with tacos, in burrito bowls, and as a fresh side dish. Paleo, (Gluten-Free, Vegan-Friendly.)

Cilantro Lime Slaw For Tacos and More! (Paleo + Vegan)

A creamy Fish Taco Slaw made from cabbage, mayonnaise, sour cream, cilantro, and lime juice. Great topping for fish tacos!

coleslaw mix ((from a bag))

sour cream

cilantro, (lightly packed)

lime, (zested and juiced)

black pepper

cumin

Add all ingredients to a medium bowl. Toss together until fully mixed.

Cover and refrigerate until ready to serve.

Here's how to make the tastiest fish tacos around! Bake the fish with a dry rub of spices, then top it with tangy slaw and creamy sauce.

Epic Fish Tacos

chili powder

garlic powder and onion powder

kosher salt,

cabbage

carrot (optional)

green onion

celery

Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo,

corn tortillas

cilantro,

Lime wedges,

Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.

Make the fish

In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.

Make the slaw

Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.

Make the sauce

Warm the tortillas

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.

Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime. 

The classic flavors of warm shrimp tacos blend amazingly with a fresh, crunchy Asian slaw in this delicious dinner recipe!

Shrimp Tacos with Asian Cabbage Slaw

red cabbage, (shredded)

green cabbage, (shredded)

carrot, (shredded)

scallions, (finely chopped)

ginger

sesame oil

soy sauce

rice vinegar

shrimp, (peeled and deveined, tails removed)

butter

olive oil

taco seasoning

flour tortillas, (or corn tortillas, warmed)

Avocado, (cubed)

Lime juice

Sesame seeds

Fresh cilantro, (chopped)

In a large mixing bowl, mix together all the slaw ingredients.

In a small bowl or jug, make the Asian dressing by whisking together all the ingredients until well combined.

Pour the dressing over the slaw and toss together until evenly coated. Set aside.

In a skillet over a medium-high heat, add the butter and olive oil. Allow to heat up.

Once hot, add the shrimp and taco seasoning and mix together; cook until shrimp are pink and opaque. About 3 to 4 minutes.

Assemble the tacos by placing a serving of the asian slaw in the centre of a warmed tortilla. Top with a few of the prepared shrimp. Squeeze lime juice over the shrimp, and add some avocado, sesame seeds, and fresh chopped cilantro.

Serve immediately and enjoy.

Spicy Fish Taco Bowls with cilantro lime slaw - crispy, fresh, and SO yummy! quinoa, slaw, avocado, and crispy fish!

Spicy Fish Taco Bowls with Cilantro Lime Slaw

water

green onions

cilantro leaves

garlic

limes

sour cream, Greek yogurt,

purple and green cabbage

quinoa

flour

EACH cumin and chili powder

EACH butter and olive oil

avocado, pepitas, cotija cheese, lime wedges,

SLAW

Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse again until just combined (you don&#8217;t want it totally smooth green &#8211; just like an herb-loaded creamy sauce). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

QUINOA

Prepare the quinoa according to package directions.

FISH

Pat the cod dry with paper towels and cut into bite-sized pieces. Combine the flour, spices, and salt in a shallow dish. Heat the oil and butter in a large skillet over medium high heat. Dredge each piece of fish in the flour and add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.

SERVING

Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.

Omg!! This recipe is amazing. Made them using shrimp and it was easy to make and had so much flavor. My partner and I topped the tacos with the coleslaw, quinoa, avocado, cheese, and takis. Sooo good! Saved this recipe to have for life. No substitikns were needed, only on the change of protein.

Been looking forward to this recipe since the snap &lt;3 I need all that color in my life and if those are the plates you mentioned from that girl&#039;s Etsy shop then I need to get my hands on &#039;em!

Lindsay, I TOTALLY know what you mean when you said that sometimes cooking is hard. My goodness, I have those days... Or months, let's be honest. It gets tough, guuuuurl. Don't even get me started!  
P.S. I love that you updated this recipe from "800 years ago." LOLOL. Taco bowls + cilantro lime slaw = heaven. YUM. I mean, pinch of yum. ;)

I made this tonight for dinner and it was amazing! Thank you.

Don&#x27;t be scared by the long ingredient list! These fish taco bowls actually come together pretty quickly and are simple enough to prepare! This fish turns out so flavorful and that fish taco slaw and fish taco sauce really make for a tasty dish.

Fish Taco Bowls

cod each)

Olive oil

Cholula hot sauce

garlic salt

coleslaw mix

cilantro (chopped)

cilantro lime cauliflower rice

tomatoes

onion

Cilantro (for garnish)

Pat the fish dry with paper towels and then season both sides with the cumin, chili powder, salt, and garlic powder. 

Heat a non-stick skillet over medium heat and swirl in a bit of olive oil to coat the pan. 

Once the oil is hot, add the fish to the skillet and cook for 3 minutes. Carefully flip the fish over and cook for an additional 2-3 minutes or until fish easily flakes with a fork. 

Set fish aside.

To make the fish:

While the fish is cooking, whisk together all ingredients for the sauce until smooth. 

To make the sauce: 

Add all of the ingredients to a large bowl and stir to combine.

Taste and add additional lime juice or salt, as desired.

To make the slaw:

Divide the cauliflower rice between 4 bowls. Arrange the fish, coleslaw, red onion, and tomatoes over the cauliflower rice.

Drizzle the sauce evenly over the bowls. Sprinkle with red onion and cilantro.

Serve immediately.

To serve: 

Top 9 fish taco slaw recipes from across the web

The most viewed fish taco slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Cod Fish Tacos

Easy Fish Taco Slaw

Crazy-Good Baja Fish Tacos (with Fi...

Cilantro Lime Slaw for Tacos and Mo...

Fish Taco Slaw

Epic Fish Tacos

Shrimp Tacos with Asian Cabbage Sla...

Spicy Fish Taco Bowls with Cilantro...

Fish Taco Bowls

Top 9 fish taco slaw recipes from across the web

The most viewed fish taco slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Cod Fish Tacos

Easy Fish Taco Slaw

Crazy-Good Baja Fish Tacos (with Fi...

Cilantro Lime Slaw for Tacos and Mo...

Fish Taco Slaw

Epic Fish Tacos

Shrimp Tacos with Asian Cabbage Sla...

Spicy Fish Taco Bowls with Cilantro...

Fish Taco Bowls

The most viewed fish taco slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine