If you’ve ever craved a quick yet impressive dinner that hits all the right notes of flavor and freshness, this fish taco recipe is your answer. Say goodbye to deep-frying mess and hello to a broiled masterpiece wrapped in warm tortillas.
These tacos are bursting with the zesty crunch of lime slaw, the creamy tang of garlic crema, and the perfectly spiced fish that brings it all together.
Why These Tacos Are Perfect for Dinner
Fish tacos are more than just a recipe; they’re a celebration of vibrant Mediterranean-inspired ingredients. Perfectly flaky fish seasoned with smoky spices becomes the star of your dinner table, while red cabbage, jalapeños, and lime slaw add a refreshing crunch.
The best part? This recipe comes together in just 25 minutes, making it ideal for busy weeknights or laid-back gatherings.
This dish is versatile enough to accommodate different dietary preferences. It can be made gluten-free by using corn tortillas and is naturally low-carb when paired with lettuce wraps instead of tortillas.
Whether you’re cooking for your family or hosting friends, these tacos are sure to be a crowd-pleaser.
Tips for Making the Best Fish Tacos
- Choose the Right Fish: Opt for a mild, flaky white fish like hake or flounder. These varieties hold up well under the broiler and absorb the smoky spice blend beautifully.
- Make It Your Own: Add more jalapeños for heat or swap out sour cream for Greek yogurt to lighten things up. Both options keep the flavor bold and satisfying.
- Prep Ahead: Shred the cabbage and mix the slaw ingredients earlier in the day. This saves time during dinner prep and allows the flavors to meld together.
- Don’t Skip the Broiling: Broiling the fish is a game-changer for this recipe. It gives you that perfectly cooked texture without the hassle of frying.
Why Lime Slaw Is the Ultimate Topping
Lime slaw isn’t just a garnish—it’s the perfect balance of tang, crunch, and zest. The combination of red cabbage, scallions, and jalapeños tossed in a lime-infused olive oil dressing elevates these tacos to restaurant-quality status.
The bright flavors cut through the richness of the fish and crema, making every bite irresistibly fresh.
For a faster prep option, you can substitute the homemade slaw with store-bought coleslaw mix and toss it with the lime dressing. Either way, it’s a crucial component that shouldn’t be overlooked.
Creative Serving Ideas
Fish tacos are endlessly adaptable. Here are a few ways to serve them to suit different occasions:
- Family Dinner: Pair the tacos with a side of Mexican-style rice or a simple quinoa salad for a well-rounded meal.
- Party-Friendly: Set up a DIY taco bar with toppings like diced mango, pickled onions, and spicy salsas so guests can customize their plates.
- Healthy Twist: Skip the tortillas altogether and serve the fish and slaw over a bed of mixed greens for a taco-inspired salad.
Substitutions & Variations
This recipe is easy to tweak for different tastes or dietary needs:
- Vegan Option: Swap the fish for roasted cauliflower or crispy chickpeas. Use plant-based yogurt for the crema.
- Low-Carb: Replace tortillas with lettuce wraps for a lighter, keto-friendly version.
- Milder Flavor: Skip the jalapeños and chili powder if you prefer a less spicy dish.
Why This Recipe Stands Out
This fish taco dinner recipe is more than just delicious; it’s practical and approachable for cooks of any skill level. By broiling the fish instead of frying, you save time and reduce cleanup without sacrificing flavor.
The balance of smoky, tangy, and crunchy elements creates a dish that feels gourmet yet remains simple to prepare. It’s proof that quick dinners don’t have to be boring—and tacos are always a good idea.
Fish Tacos with Red Cabbage, Jalapeño & Lime Slaw Dinner Recipe
Equipment
- Rimmed baking sheet
- Microplane or grater
Ingredients
- ½ cup sour cream or plain Greek yogurt
- 1 garlic clove grated on a Microplane or minced
- 2 limes
- 1 1/4 teaspoons kosher salt plus more as needed
- ½ small head red cabbage thinly sliced (about 4 cups)
- ¼ cup thinly sliced scallions white and green parts
- 1 to 2 jalapeños to taste, seeded and minced
- 2 tablespoons extra-virgin olive oil plus more as needed
- ½ teaspoon freshly ground black pepper
- 12 ounces skinless flaky white fish such as hake or flounder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Corn tortillas
- Sliced avocado optional
- Fresh cilantro leaves
Instructions
- Make the Lime Garlic Crema: Combine the sour cream and garlic in a small bowl. Grate the zest of one lime into the mixture and add the juice from the lime. Add salt to taste, stir well, and set aside.
- Prepare the Red Cabbage Slaw: Toss together the red cabbage, scallions, and minced jalapeños in a large mixing bowl. Add 2 teaspoons of lime juice and the olive oil. Season with ½ teaspoon of salt and black pepper, stirring to coat the vegetables evenly. Set this aside for later use.
- Season and Broil the Fish: Move an oven rack to about 4 to 6 inches below the broiler and preheat the broiler to high. In a small bowl, mix together the cumin, chili powder, and ¾ teaspoon of salt. Rub this spice blend over the fish, ensuring it's evenly coated. Lightly drizzle the fish with olive oil, then place it on a rimmed baking sheet. Broil the fish for 3 to 4 minutes per side, flipping halfway, until cooked through and flaky.
- Warm the Tortillas: Heat the tortillas briefly, either directly over an open flame until slightly charred or in a hot skillet until softened.
- Assemble the Tacos: Use a fork to break the broiled fish into small chunks. Place the fish on the warmed tortillas, then top with a generous serving of the red cabbage slaw. Drizzle with the lime garlic crema and, if desired, add slices of avocado. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra citrus kick.
Notes
- For a quicker version, substitute the homemade slaw with pre-shredded cabbage and store-bought salsa.
- Experiment with different fish types for varied flavors.
- Adjust jalapeño quantity to control the heat level.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.