Best 4 Fish Tacos And Cilantro Coleslaw 20 Minutes Max Recipes

**An Explosion of Flavors: Fish Tacos and Cilantro Coleslaw in 20 Minutes Max**

Get ready for a fiesta of flavors with our tantalizing fish tacos and refreshing cilantro coleslaw, all prepared in just 20 minutes! Dive into the crispy beer-battered fish, enveloped in warm tortillas and topped with a vibrant array of fresh ingredients. The zesty cilantro coleslaw, made with a tangy dressing, provides the perfect balance to the savory fish tacos. These culinary delights are not only quick and easy to make, but also packed with bold flavors that will tantalize your taste buds. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you craving for more!

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

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW

Halibut Fish Tacos with Cilantro Savoy Slaw image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 limes
2 cloves garlic, quartered
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 bunch scallions, half coarsely chopped and half finely chopped
1 1/2 teaspoons ground cumin
Kosher salt
1/4 cup extra-virgin olive oil
1 pound skinless halibut fillets, cut into 1-inch chunks
4 cups packed finely shredded savoy cabbage (about 8 ounces)
2/3 cup sour cream
8 to 12 corn tortillas, warmed
Prepared salsa verde, for serving

Steps:

Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing image

Provided by Molly Yeh

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 1/4 cups sour cream
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 lime, juiced
1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
1 lime, juiced
1/2 red cabbage, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons sugar
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 large egg
1 1/4 cups panko breadcrumbs
3 fillets walleye or trout (about 12 ounces total), patted dry
Flavorless oil, like canola or vegetable, for frying
Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself)
Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving

Steps:

For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
Coat the fish all over in the flour and then the egg and then the breadcrumbs.
Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

BROILED TILAPIA FISH TACOS WITH CILANTRO-LIME SLAW

Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw image

This is my own recipe that I developed after trying several other recipes. These tilapia fish tacos are quick, easy, and delicious. My family loves them! Garnish with diced tomato, corn, avocado, red onion, and Mexican cheese.

Provided by Kristy

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 18

Ingredients

cooking spray
¼ cup Greek yogurt
¼ cup reduced-fat mayonnaise
4 tablespoons lime juice
3 tablespoons diced red onion
1 tablespoon rice vinegar
1 tablespoon dried cilantro
¼ teaspoon hot sauce
½ teaspoon salt
¼ teaspoon ground ancho chile powder
3 cups shredded cabbage
1 ½ pounds tilapia fillets
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon garlic powder
8 (8 inch) flour tortillas

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
Spoon the cooked tilapia onto each tortilla and top with the slaw.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 33.2 g, Cholesterol 32.7 mg, Fat 6.6 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 1.6 g, Sodium 647 mg, Sugar 4 g

GRILLED FISH TACOS WITH CREAMY CILANTRO COLESLAW

Grilled Fish Tacos with Creamy Cilantro Coleslaw image

This is a simple and fantastic quick dinner recipe for grilled fish tacos. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut).

Provided by HerbanSpoons

Categories Main Dish Recipes Taco Recipes

Yield 12

Number Of Ingredients 18

Ingredients

1 small head green cabbage
⅔ cup sour cream
½ red onion, sliced
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 clove garlic, minced
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
4 teaspoons ground cumin
2 teaspoons kosher salt, divided
1 pound white fish fillets
2 teaspoons ground black pepper
12 corn tortillas
2 avocados - peeled, pitted, and diced, or more to taste
2 ripe tomatoes, diced
½ cup chopped fresh cilantro, or to taste

Steps:

Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.
Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.
Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.
Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 21.3 g, Cholesterol 28.3 mg, Fat 13.2 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 3.2 g, Sodium 456 mg, Sugar 3.4 g

Tips:

To save time, use pre-shredded cabbage and carrots for the coleslaw.
If you don't have any cilantro, you can substitute parsley or mint.
If you want a spicier coleslaw, add a pinch of chili powder or cayenne pepper.
You can use any type of fish you like for the tacos, but flaky white fish like cod or tilapia work best.
To make the fish tacos even more flavorful, marinate the fish in a mixture of olive oil, lime juice, and spices for at least 30 minutes before cooking.
If you don't have any tortillas, you can serve the fish and coleslaw over rice or salad greens.

Conclusion:

These fish tacos with cilantro coleslaw are a quick and easy meal that's perfect for busy weeknights. The tacos are packed with flavor, thanks to the flaky fish, tangy coleslaw, and creamy avocado sauce. Plus, they're a healthier alternative to traditional tacos, as they're made with whole-wheat tortillas and fresh vegetables. So next time you're looking for a delicious and healthy meal that's ready in just 20 minutes, give these fish tacos a try!