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These Fish Tacos are addicting! They are so easy to make & definitely one of our family’s favorite meals. They’re such a fun & colorful way to switch up your Taco Tuesday & still have a healthy, balanced dinner that’s kid friendly.
It may look impressive or complicated but this recipe is really pretty simple when you break it down. There’s four main components:
- the fish
- the slaw
- the sauce
- the toppings
Let’s break them down …
The fish I use for this recipe comes from Aldi, in their freezer section. It is Beer Battered Cod Filets, and each bag has four filets. The fish is ready to go in the oven (or air fryer) and just needs to be flipped half-way through cooking.
If you are not an Aldi shopper (you should try it!) – look for a similar product in your preferred grocers freezer; or you can substitute raw fish & cook how you prefer. If you do choose to cook the fish yourself, you will want to cook it after making the slaw & sauce. A white, flaky fish would work well, such as cod or tilapia.
The Cabbage Slaw is probably what makes these tacos so addicting! It delivers a big crunch & some unexpected sweetness with a spicy afterglow, which always makes me want more. Don’t worry too much about the “spice” though – it’s mild enough for my two year old to gobble up.
You’ll notice the recipe makes quite a lot of slaw. You are not expected to fit it all on your tacos – but I would love to see the result if you try! I typically have extra slaw on the side as a veggie side dish.
The White Sauce is a fun concoction of spices, herbs, jalapenos, capers, & lime all mixed into Greek yogurt. The consistency is thick & the flavor is savory with subtle fishy notes.
I typically remove the membrane & seeds from the jalapeno before mincing. That way the sauce is mild enough for our kids & we adults can add jalapeno slices on later for more heat. If you want the sauce to be spicier, don’t remove any seeds or membrane from the jalapeno before mincing.
Foodie Tip! Roll your citrus fruits between your palm and the counter top for about 30 seconds before slicing. You’ll feel the fruit soften as you roll & it will be easier to get more juice out of it!
Last but definitely not least … the toppings! Slice some limes (after rolling them of course!), chop up some cilantro and/or green onions, & thinly slice a couple jalapenos (if you like that sort of thing). I also like to char my tortillas on the stove but it is definitely not required. If you do, wrap them in a tea towel to keep warm until the tacos are ready to assemble.
Now the fun part: assembling the tacos! Grab your tortilla & smear a heaping dollop of White Sauce down the middle. Lay a thick layer of Cabbage Slaw down before snuggling your chopped fish on top. Add your desired toppings, and some more slaw if you can fit it in there. Never enough slaw in my book.
Now, stand back to admire your work for a minute – aren’t they so pretty?! And, of course, please snap a pic to share with me before diving in!
I really appreciate all of your feedback & I love seeing your creations! Tag This & That on Instagram or Facebook, or leave a comment below.
Fish Tacos with Cabbage Slaw & White Sauce
Ingredients
- 8-12 small Tortillas
- 1 bag [frozen] Beer Battered Cod Filets got mine from @aldiusa
Cabbage Slaw:
- 1 T Olive Oil
- 1 T Apple Cider Vinegar
- 1 T Pure Maple Syrup
- 1/2 t Minced Garlic
- ⅛ t Cayenne Powder optional
- ¼ t Salt
- ⅛ t Black Pepper
- 4 cups Red Cabbage, Shredded or Cole Slaw mix
- ½ bunch Cilantro chopped
- 1 15 oz Corn, canned or 1 c shredded Carrots
- 3 Green Onions, Sliced
White Sauce:
- 1.5 cups plain Greek Yogurt
- 1 Lime halved & juiced
- 1 large Jalapeno pepper minced
- 1.5 Tablespoons Capers minced
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano dried
- 1 teaspoon Cumin ground
- 1 teaspoon Dill Weed dried
- 1/2 teaspoon Chili Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Toppings:
- 2-3 Jalapenos thinly sliced into rings
- Sliced Green Onions and/or Chopped Cilantro to taste
- 2 Limes cut into wedges for serving
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Instructions
- Cook fish according to package. (I typically use my oven or air-fryer.)
- While the fish is cooking, make the cabbage slaw and then the white sauce. In a large bowl, mix the olive oil, apple cider vinegar, maple syrup, minced garlic, cayenne, salt, & pepper together with a whisk. Add the cabbage, cilantro, corn, green onions into the same bowl, and toss until evenly coated with the dressing & well mixed. Set aside to marinate.
- To make the sauce, add all of the sauce ingredients to a medium bowl and stir. After the sauce is mixed well, refrigerate until the tacos are ready to assemble.
- Prepare the remaining ingredients while the fish finishes baking:
- slice jalapenos & green onions
- cut limes into wedges
- Optional: toast tortillas 20-30 seconds per side on medium-high heat, either in a small pan or directly on the stovetop. Wrap in a towel to keep warm.
- After the fish reaches an internal temp of 165F & chop into smaller pieces.
- Assemble the tacos! Start with a healthy dollop of the sauce on your charred tortilla before loading up with all the rest. *The slaw’s dressing may collect at the bottom – toss to freshen up before using.
- Enjoy!
Notes
- The Cabbage Slaw recipe makes more than you need for the tacos. The extra is to be used as a side dish. You could also cut the slaw in half if preferred.
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