Fish Tacos with Crunchy Cabbage Slaw and Lime Yogurt
Lightly spiced cod or tilapia in warm corn tortillas with a crisp cabbage slaw tossed in a tangy yogurt-lime dressing. Ready in about 25 minutes.
AI imageFish tacos are a fun, hands-on meal that feels special but is quick enough for a weekday lunch or dinner. Mild white fish like cod or tilapia takes on a simple spice rub and cooks in just a few minutes in a skillet.
The plate is nicely balanced: the fish brings lean protein, a big pile of crunchy cabbage slaw adds vegetables and fiber, and corn tortillas provide whole-grain carbohydrates. The slaw dressing uses plain Greek yogurt and lime juice, so it is creamy and tangy with a little extra protein.
Tips
- Pat the fish very dry before seasoning so it browns instead of steaming.
- Fish is done at 145°F (63°C) in the thickest part, or when the flesh is no longer translucent and separates easily with a fork.
- Make the slaw first. A few minutes of resting softens the cabbage slightly and lets the flavors blend.
- Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave so they bend without cracking. Doubling them up helps them hold the filling.
- Using frozen fish? Thaw it overnight in the fridge, then pat dry.
Storage
These tacos are best assembled and eaten right away. Store leftover fish and slaw separately in covered containers in the fridge and eat within a day or two. The slaw will soften as it sits; drain any liquid and add a squeeze of lime before serving.
Fish Tacos with Crunchy Cabbage Slaw and Lime Yogurt
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
Ingredients for 4 servings
Yogurt-lime slaw
Fish
To serve
Method
- 1
Make the dressing and slaw
In a large bowl, whisk the Greek yogurt, lime zest, lime juice, honey (if using) and a pinch of salt. Add the cabbage, cilantro and green onion and toss to coat. Set aside while you cook the fish.
- 2
Season the fish
Pat the fish dry with paper towels. Mix the chili powder, cumin, garlic powder, paprika and salt, and sprinkle evenly over both sides of the fish.
- 3
Cook the fish
Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish and cook 3–4 minutes per side, depending on thickness, until it reaches 145°F (63°C) in the thickest part and flakes easily with a fork. Transfer to a plate and break into large flakes.
- 4
Warm the tortillas
Warm the tortillas in a dry skillet for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30–45 seconds. Keep them covered with a clean towel.
- 5
Assemble
Fill each tortilla with fish and a generous spoonful of slaw. Serve with lime wedges and extra cilantro.
Swaps & variations
- Gluten-free: corn tortillas are usually gluten-free, but check the label if you need to be strict.
- Dairy-free: replace the Greek yogurt with a plain unsweetened plant-based yogurt or 2 tbsp mayonnaise thinned with extra lime juice.
- Vegetarian: swap the fish for 1 can (15 oz / 425 g) black beans, drained, rinsed and warmed with the same spices.
- Different fish: haddock, pollock or mahi-mahi work well; cook to the same 145°F (63°C).
- Shrimp: use 1 lb (450 g) peeled shrimp and cook 1–2 minutes per side, until pink and opaque.
Frequently asked questions
Can I bake the fish instead?
Yes. Bake the seasoned fillets on a lined sheet pan at 400°F (200°C) for about 10–12 minutes, until the fish reaches 145°F (63°C) and flakes easily.
Can I use bagged coleslaw mix?
Yes. About 3 cups of a plain shredded cabbage mix works in place of the cabbage.
Recipes are general ideas for balanced eating. If you follow a medical diet, have a food allergy or manage diabetes, adapt portions and ingredients with your dietitian or care team.
Sources
- FoodSafety.gov — Cook to a Safe Minimum Internal Temperature foodsafety.gov
We link to health institutions, published guidelines and original research. See our editorial policy.
Ingredients
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