Fish Tacos with Cabbage Slaw
No deep-frying necessary.
Serves4
Makesabout 12 tacos
Prep15 minutes to 20 minutes
Cook4 minutes to 6 minutes
I always forget how good, healthy, and easy fish tacos are until I make them and vow to do it more often. They’re remarkably adaptable to any type of not-too-expensive fish you might find in your local market. The textural contrast between lightly crispy fish, corn tortillas, and crunchy cabbage slaw is a big part of this simple recipe’s success.
Why You’ll Love It
- Quick and easy. The fish is incredibly simple to prepare. It’s dredged in flour and pan-fried for a few minutes on the stovetop — literally, minutes.
- Use any type of fish. Try it with snapper, sole, tilapia, rockfish, or catfish fillets. But really, any flaky white fish will work here!
Key Ingredients in Fish Tacos
- Fish: You can use any kind of white fish fillet, like sole, snapper, catfish, or tilapia. I prefer saltwater species, but sometimes the freshwater farmed fish are more economical.
- All-purpose flour: Make a simple coating with all-purpose flour, kosher salt, black pepper, and smoked paprika or chipotle powder.
- Slaw ingredients: This homemade slaw has shredded cabbage, grated carrot, thinly sliced scallions, minced garlic, mayonnaise, and freshly squeezed lime juice.
How to Make Fish Tacos
- Make the slaw. Salt and drain the cabbage, squeezing out excess liquid one handful at a time, and transfer to a large bowl. Add the grated carrot, scallions, and jalapeño if using. Toss to combine. Add the mayonnaise, lime juice, and garlic and toss to combine.
- Cook the fish. Dredge the fish in the flour mixture until evenly coated. Pan-fry until golden brown and the fish is opaque and flakes apart easily in the thickest part.
- Serve. Heat the corn tortillas and serve the tacos with slaw, cilantro, avocado, lime, and salsa on the side.
What to Serve with Fish Tacos
Recipe Tester’s Notes
I always imagined fish tacos would be a fussy, messy affair, perhaps involving deep-frying or the necessity of a grill — certainly nothing I could just decide to make on a whim and pull together on a weeknight. I was so wrong! The whole meal was so fast and easy that I smacked myself for not trying it sooner.
If you, too, have never made fish tacos at home because you thought they’d be tricky to pull off, wait no longer — this meal is a keeper.
– Emma, March 2014
Fish Tacos Recipe
No deep-frying necessary.
Prep time 15 minutes to 20 minutes
Cook time 4 minutes to 6 minutes
Makes about 12 tacos
Serves 4
Nutritional Info
Ingredients
For the slaw:
- 4 cups
shredded cabbage
- 1/2 teaspoon
kosher salt
- 1
small carrot, grated
- 2 to 3
medium scallions, thinly sliced
- 1/2 to 1
whole jalapeño pepper, seeded and minced (optional)
- 2 tablespoons
mayonnaise
- 1 tablespoon
freshly squeezed lime juice
- 1 clove
garlic, minced
Sugar, honey, or agave nectar (optional)
Freshly ground black pepper
For the fish:
- 1/3 cup
all-purpose flour
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground pepper
- 1/8 to 1/4 teaspoon
smoked paprika or chipotle powder
- 1 to 1 1/2 pounds
snapper, sole, tilapia, rockfish, or catfish fillets
- 2 tablespoons
vegetable oil
For serving:
- 12
corn tortillas
Torn fresh cilantro leaves
Sliced avocado
Lime wedges
Instructions
Make the slaw:
Place 4 cups shredded cabbage in a colander or strainer and sprinkle with 1/2 teaspoon kosher salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Place in the sink or over another bowl, and set aside to drain for about 15 minutes.
Using your hands, squeeze the cabbage of its excess liquid one handful at a time, and transfer to a large bowl. Add 1 grated carrot, 2 to 3 thinly sliced scallions, and 1/2 to 1 seeded and minced jalapeño if using. Toss to combine. Add 2 tablespoons mayonnaise, 1 tablespoon freshly squeezed lime juice, and 1 minced garlic clove and toss to combine. Taste and season with a sugar, honey, or agave nectar if using, kosher salt, and black pepper as needed.
Make the fish:
Combine 1/3 cup all-purpose flour, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground pepper, and 1/8 to 1/4 teaspoon smoked paprika or chipotle powder in a shallow container. Pat 1 to 1 1/2 pounds of fish dry with paper towels, then dredge it in the flour mixture until evenly coated.
Heat 2 tablespoons vegetable oil in a heavy (preferably cast iron) pan over medium-high heat until shimmering. Add the fish in a single layer, working in batches if needed. Cook undisturbed until golden-brown on the bottom, 2 to 3 minutes. Using a flat spatula, carefully flip the fish, but don't worry if it falls apart a bit. Continue cooking until the second side is golden brown and the fish is opaque and flakes apart easily in the thickest part, 2 to 3 minutes more. Transfer the fish to a clean plate and flake into large chunks; keep warm.
Heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean kitchen towel as you go. (Alternatively, wrap them in a clean kitchen towel and warm them in the microwave for a few seconds). Serve the fish with the tortillas, slaw, cilantro, sliced avocado, lime wedges, and fresh salsa on the side, letting each diner assemble his or her own tacos.