Fish Tacos with Red Cabbage Slaw

Fish Tacos with Red Cabbage Slaw

The final recipe in my Mexican series (for now) is by far one of my favorites that I've created so far. A few years ago, you couldn't pay me enough to take a bite out of a fish taco––now, I crave them! My dad, some family friends, and I go all over Long Island for good fish tacos. There's a local spot that's got great fish tacos, but there's also one about an hour away from my house that has crazy-insanely-delicious-out-of-this-world fish tacos that nothing will ever compare to. . . except mine (maybe). Anyway, I figured I had to give a fish taco a go and this is what I came up with, it's a lightly fried filet of cod that's not breaded or dredged in some sort of flour––just taco seasoning!


Fish Tacos with Red Cabbage Slaw

Prep Time: 15 min Cook Time: 6 min Total Time: 21 min Serves: 4-6


  • 1½ lbs cod (or other white fish)

  • 3 limes, juiced

  • 2 tsp taco seasoning

  • 1¼ tsp sea salt, separated

  • 1-2 tbsp olive oil, for the pan

  • 3 packed cups of shredded red cabbage

  • 1 small yellow onion, thinly sliced

  • 2 tbsp cilantro, finely minced

  • ½ jalapeño, finely diced (optional)

  • 8-12 cassava flour tortillas

  • 1 batch avocado crema

  • limes for serving


  1. In a bowl or deep baking dish, lay the cod down flat, skin side down, and cover with the lime juice.

  2. In a small bowl, combine the taco seasoning and ½ tablespoon of sea salt, then sprinkle on all sides of the fish. Let the fish marinate for 10-15 minutes.

  3. While the fish is marinating, combine the red cabbage, yellow onion, cilantro, jalapeño, and remaining ¾, tablespoon of sea salt in a medium sized mixing bowl. Stir this slaw every minute or two until enough moisture is drawn from the cabbage to coat the entire mix.

  4. When the fish is done marinating, bring a cast iron pan or grill pan to medium-high heat and coat with one to two tablespoons of oil.

  5. Cook the cod skin side down for about three minutes, until the underside of the fish is white and opaque. Flip the fish over and cook another three minutes. Transfer the fish to a plate and serve immediately.

  6. Serve each tortilla with a scoop of red cabbage slaw, top with a piece of cod, a dollop (or two) of avocado crema, and extra limes on the side and enjoy!
    *Alternatively, you could serve this over a bed of lettuce, without the tortilla, and make a fish taco salad!

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