Best 4 Easy Fish Taco Slaw Recipes

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Indulge in a culinary journey with our tantalizing fish taco slaw recipe, a harmonious blend of zesty flavors and textures. Crispy fish fillets, nestled in soft tortillas, are crowned with a refreshing slaw, a symphony of shredded cabbage, carrots, and red onion, tossed in a zesty lime-cilantro dressing. Elevate your taco experience with our homemade guacamole, a creamy and flavorful avocado spread, and our tangy pico de gallo, a vibrant salsa brimming with fresh tomatoes, onions, and cilantro. Complement your meal with our authentic Mexican rice, a fluffy and savory side dish, and a refreshing horchata, a traditional Mexican rice milk beverage, to quench your thirst. Dive into this culinary adventure and let your taste buds do the talking.

Check out the recipes below so you can choose the best recipe for yourself!

EASY FISH TACOS WITH SLAW



Easy Fish Tacos with Slaw image

A light fried fish fillet topped with a spicy slaw. My eleven-year-old loves this dish!

Provided by miss_maya

Time 30m

Yield 4

Number Of Ingredients 19

1 (16 ounce) package coleslaw mix
1 cup chopped fresh cilantro
¾ cup Greek yogurt
2 peppers chipotle peppers in adobo sauce, chopped
1 tablespoon red wine vinegar
2 teaspoons adobo sauce from chipotle peppers
1 teaspoon salt
1 pound white fish fillets
1 teaspoon salt, or to taste
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon cayenne pepper
1 quart oil for frying, or as needed
8 (6 inch) fajita-sized flour tortillas
1 avocado, diced, or to taste
1 medium tomato, chopped, or to taste

Steps:

  • Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
  • Cut fillets into 2-ounce portions. Season fish with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, 1 teaspoon salt, and cayenne in a shallow dish.
  • Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
  • Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.
  • To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.

Nutrition Facts : Calories 899.7 calories, Carbohydrate 82.4 g, Cholesterol 85.5 mg, Fat 48.3 g, Fiber 8.9 g, Protein 34.1 g, SaturatedFat 8.5 g, Sodium 1734.3 mg, Sugar 4.1 g

GRILLED FISH TACOS WITH LIME SLAW



Grilled Fish Tacos with Lime Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 tacos

Number Of Ingredients 10

2 1/2 cups shredded coleslaw mix
1/2 small red onion, thinly sliced
Juice of 1 lime, plus wedges for serving
3/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless grouper or other firm white fish, halved crosswise
8 corn tortillas
Fresh cilantro, Mexican crema and salsa verde, for serving

Steps:

  • Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
  • Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
  • Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
  • Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW



Easy Fish Tacos with Mango-Pineapple Slaw image

I used to make these all the time in California and they are so easy and fresh! You can also omit the mayonnaise and increase the red vinegar to reduce calories. All in all, these are a great main dish for any time of year! We usually serve them with fat-free refried beans topped with cilantro and goat cheese, or a cold corn salad with chopped bell pepper and onion.

Provided by mleiland

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 16

1 pound cod fillets
1 tablespoon lemon juice
salt and ground black pepper to taste
½ cup red wine vinegar
¼ cup reduced-fat mayonnaise
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
3 cups shredded cabbage
½ cup chopped fresh mango
½ cup chopped fresh pineapple
½ cup chopped red onion
¼ cup chopped fresh cilantro
1 fresh jalapeno pepper, chopped
8 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
  • Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
  • Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
  • Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 38.1 g, Cholesterol 27 mg, Fat 7.2 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 1308.4 mg, Sugar 7.2 g

EASY FISH TACOS RECIPE BY TASTY



Easy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

Provided by Claire Nolan

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

Steps:

  • In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  • In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  • Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  • Using a fork, break apart the fillets into bite-size pieces.
  • Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  • Garnish with cilantro and lime juice.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

Tips:

  • Choose the right fish. For fish tacos, you want a firm-fleshed fish that can withstand being grilled or pan-fried. Some good options include tilapia, cod, and salmon.
  • Season the fish well. Before cooking, season the fish with a variety of spices and herbs. This will help to give it flavor and depth.
  • Cook the fish properly. The fish should be cooked until it is opaque throughout. Do not overcook the fish, or it will become dry and tough.
  • Make a delicious slaw. The slaw is an important part of fish tacos. It adds freshness, crunch, and flavor. Be sure to use a variety of vegetables in your slaw, such as cabbage, carrots, and red onion.
  • Serve the fish tacos with your favorite toppings. Some popular toppings for fish tacos include avocado, salsa, sour cream, and cheese.

Conclusion:

Fish tacos are a delicious and easy-to-make meal that is perfect for a summer cookout or a casual weeknight dinner. By following these tips, you can make the best fish tacos that you have ever tasted.

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