Quick & Easy Fish Tacos with Tangy Cabbage Slaw

Name: Quick & Easy Fish Tacos with Tangy Cabbage Slaw
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb cod fish filets; 2 cups cabbage (shredded); 1/2 cup mayonnaise; 1/2 cup plain non-fat greek yogurt; 1 avocado (sliced); 1/2 lime (juiced); 2 tsp tajin; 1 tsp cumin; 1/2 tsp salt; 8 tortillas

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Quick & easy fish tacos with crunchy cabbage slaw—fresh, flavorful, and perfect for a fast weeknight meal or Taco Tuesday favorite!

Fish tacos are one of those dishes that bring the sunshine of Southern California straight to your dinner table. Whether you’re dreaming of baja-style fish tacos on a beach or just looking for a quick and healthy dinner after a long day, this recipe delivers everything you want: bright flavors, a little bit of spice, and that satisfying crunch from a creamy cabbage slaw. It’s a fresh meal packed with flavor explosion potential, and best of all—it comes together in under 30 minutes.

This Quick & Easy Fish Tacos with Tangy Cabbage Slaw recipe is perfect for anyone craving something simple but impressive. With flaky white fish like cod, a creamy taco slaw made with Greek yogurt and lime juice, and your favorite toppings all nestled in warm tortillas, this dish hits all the high notes. It’s also incredibly flexible—great for using leftover fish, swapping in shrimp or mahi mahi, or loading up with fresh cilantro and jalapeños for added zing. Let’s dive in!

Why You’ll Love This Recipe

There’s a reason this fish tacos recipe might become your new favorite. It’s got a lot of flavor without requiring a ton of prep or cleanup. The spice rub made with tajin and cumin gives the cod fillets a smoky, tangy depth of flavor, while the creamy taco slaw balances it all out with freshness and crunch. It’s the perfect complement to flaky white fish.

Plus, this recipe is highly adaptable. Use a grill pan or air fryer if you want to switch up the cooking method, or try other varieties of fish like salmon fish tacos or vegan fish tacos using plant-based filets. It’s a delicious way to get dinner on the table fast and can even be prepped in advance for next day lunches. Whether it’s Taco Tuesday or just a busy Thursday night, this is one of the best fish tacos recipes to keep in your rotation.

ingredients in fish tacos with cabbage slaw

A Breakdown of the Ingredients

Here’s what you’ll need for these easy fish tacos:

1 lb cod – A flaky white fish that’s one of the best choices for tacos due to its mild flavor and firm texture.
2 cups cabbage, shredded – You can use green cabbage, red cabbage, purple cabbage, or even a coleslaw mix for a crunchy slaw.
½ cup mayonnaise + ½ cup plain Greek yogurt – This combo makes the base of your creamy cabbage slaw. The Greek yogurt adds a tangy brightness.
1 avocado, sliced – Adds creamy avocado richness and healthy fats.
½ lime, juiced – Brings brightness and ties all the flavors together.
2 tsp tajin + 1 tsp cumin + ½ tsp salt – The spice rub for your fish filets. You can add a pinch of garlic powder or chili powder for more depth.
Mini tortillas – Warm tortillas are a must. You can use flour tortillas or corn tortillas depending on preference.

Optional but delicious additions: red onion, jalapeño pepper, green onions, fresh cilantro, canned chipotle peppers, chipotle mayo, or lime wedges for serving.

How to Make the Recipe

Prep and season the fish: Preheat your oven to 350°F. Line a baking sheet with parchment paper. Pat your cod fillets dry with paper towels. In a medium bowl, combine the tajin, cumin, and salt, then rub it all over the cod.

Place fish on the lined sheet and bake for 20 minutes, or until cooked through and flaky (internal temp of 145°F).
Make the creamy taco slaw: While the fish bakes, mix mayonnaise, Greek yogurt, lime juice, and 1 tsp of tajin in a small bowl. If it feels too thick, stir in a teaspoon of water to loosen it up. Toss this creamy mixture with your shredded cabbage for a simple cabbage slaw that’s loaded with zing and crunch.
Heat the tortillas: Warm tortillas on a dry skillet over medium-high heat for 30 seconds per side, until they’re soft and slightly charred in spots. This small step makes a big difference in flavor and texture.
Assemble your tacos: Flake the cooked fillets with a fork and layer into each taco shell. Add crunchy cabbage slaw, creamy avocado slices, and any of your favorite toppings like fresh cilantro, hot sauce, or red onion. Serve immediately with plenty of lime wedges.

How to Store the Recipe

If you’re lucky enough to have leftovers, store components separately:

Cooked fish: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat or in the air fryer for 3-4 minutes.
Cabbage slaw: This holds up well for up to 2 days, especially if you use green or red cabbage. It might even taste better the next day as the flavors meld.
Tortillas: Wrap in foil or plastic wrap and store at room temperature if using the next day, or refrigerate for longer storage.

This is a great way to prep a taco night in advance—just assemble when ready to eat.

Tips for Making the Recipe

Use a firm fish like cod, mahi mahi, or even salmon to ensure the fish doesn’t fall apart while cooking.
Don’t skip warming your tortillas—this step is essential for flavor and pliability. Use medium-high heat and don’t be afraid of a little charring.
Add some olive oil to your fish before seasoning for extra richness and moisture if baking or pan-frying.
Customize your slaw—try mixing in a little chipotle powder, jalapeño pepper, or chopped green onions for a spicier version.
Make it grilled: Use a grill pan over medium heat with a light coating of canola oil to grill the fish for that smoky, charred flavor.
Balance textures: The best part of fish tacos is the contrast—creamy avocado, crunchy cabbage, warm tortillas, and flaky fish all in one bite.

FAQs

Can I use a different fish?

Yes! This recipe works with a variety of fish like mahi mahi, tilapia, salmon, or even shrimp. For vegan fish tacos, try using tofu or a plant-based fish alternative

Are corn or flour tortillas better?

It’s personal preference! Corn tortillas are traditional for baja-style fish tacos and offer great flavor and texture. Flour tortillas are softer and more flexible. Either works—just be sure to use warm tortillas.

Can I make this spicier?

Absolutely. Add chili powder, chipotle powder, or diced jalapeño pepper to the slaw or spice rub. You can also drizzle with hot sauce or chipotle mayo.

What can I serve on the side?

Great side dish ideas include black beans, cilantro lime rice, grilled corn, or chips and guacamole.

Can I make the slaw ahead of time?

Yes! The creamy taco slaw can be made a few hours in advance. It’s one of those components that actually improves with time as the flavors meld together.

Whether you’re cooking for a crowd or just trying to make the most of last night’s cod fillets, these Quick & Easy Fish Tacos with Tangy Cabbage Slaw are a reliable, flavor-packed solution. With fresh ingredients, a simple cabbage slaw, and a lot of flavor, this fish tacos recipe is one you’ll want to make again and again. Next time you’re at the grocery store, grab these ingredients and get ready to enjoy the best fish tacos at home—no beach required.

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