Description
A quick and flavorful 15-minute weeknight dinner featuring flaky white fish seasoned with spices and topped with a spicy, tangy chipotle lime slaw.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi), thawed and patted dry
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons vegetable or avocado oil
- 2 limes, juiced (for fish)
- 1/2 medium head green cabbage, shredded (about 3 cups)
- 1/2 medium red onion, finely diced
- 1–2 chipotle peppers in adobo sauce, minced
- 1–2 tablespoons adobo sauce
- 3 tablespoons lime juice (for slaw)
- 1 tablespoon maple syrup or honey
- Salt and pepper to taste
- 8–10 small flour or corn tortillas
- 1 avocado, sliced (optional)
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Prepare the slaw: In a large bowl, whisk together minced chipotle peppers, adobo sauce, lime juice, maple syrup, salt, and pepper. Add shredded cabbage and diced red onion. Toss to coat and let sit in the fridge while prepping the fish.
- Prep the fish: Pat fish fillets dry. In a small bowl, mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this spice mix generously over both sides of the fish.
- Cook the fish: Heat oil in a large skillet over medium-high heat. Add fish fillets and cook for 3-4 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes until opaque and flaky. Remove from heat and drizzle with fresh lime juice.
- Warm the tortillas: Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 30 seconds.
- Assemble: Flake the cooked fish into chunks. Assemble tacos with tortilla, slaw, fish, avocado, and cilantro. Serve immediately.
Notes
The slaw can be made up to 3 days in advance. Do not overcook the fish as it becomes dry. For a vegan version, substitute fish with firm tofu or hearts of palm. Use corn tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 220
- Sugar: 4
- Sodium: 350
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 18
Keywords: fish tacos, baja fish tacos, chipotle lime slaw, quick dinner, weeknight meals, seafood, healthy dinner, gluten-free option