Fish Tacos with Cilantro Lime Cabbage Slaw

By Jessica Sanders

I'm from CA, and while it might sound cliche, I LOVE fish tacos. The beach town where I went to college had unending varieties of fish tacos - every restaurant had their own interpretation of the perfect fish taco. My favorite place to get fish tacos was a little restaurant on the beach - the tables were actually set into the sand. Other than the tacos, the food wasn't that fantastic, but the view more than made up for it. Imagine sitting at a table, digging your feet into the sand, watching the sun set over the ocean while you sip ice cold Coronitas (served in a little bucket on ice!), and munch on chips, guacamole, and fish tacos. Perfection. Since moving to the east coast, I like to think I've perfected my own version of the perfect fish taco (unfortunately without the view) - it's taken many attemps at many recipes, but I've finally settled on what I feel is the BEST fish taco. If you ask The Mr. what his all-time favorite dinner is, this would most likely be it - he's in love with these tacos. They're easy enough to whip up for a weeknight dinner, but they're great for entertaining - everyone loves tacos! Bonus: They're grilled, not fried, and in the land of fish tacos, they're pretty healthy. Serve these with a side of Mexican rice and some margaritas and you've got the perfect dinner. PERFECT! I love fish tacos!!! Do you sense my enthusiasm here? The only bad side effect of these tacos: major homesickness for California.


Fish Tacos with Cilantro Lime Cabbage Slaw 

inspired by Closet Cooking and Eating Well

serves 4


Fish tacos: 

  • 1 lb mahi mahi
  • 2 Tbsp olive oil
  • juice from 1 lime
  • zest from 1 lime
  • 1 jalapeno, finely diced*
  • 1 clove garlic, minced
  • 1 scallion, finely sliced
  • 1 handful cilantro, chopped
  • 1/2 tsp ground cumin
  • 1 Tbsp chili powder
  • kosher salt
  • freshly ground black pepper
  • 8 small corn tortillas
  • 2 large avocados, sliced
  • hot sauce
  • lime wedges
  • 1 small head green cabbage, thinly sliced or shredded (about 3 cups)
  • 1/4 cup nonfat Greek yogurt
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 scallion, sliced
  • 1 handful cilantro, chopped
  • juice from 1/2 a juicy lime
  • zest from 1/2 a lime
  • 1/2 jalapeno, finely diced*
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  1. In a small bowl combine the oil, lime juice, lime zest, jalapeno, garlic, scallion, cilantro, cumin, chili powder, a pinch of salt and a few grinds of black pepper. 
  2. Arrange the fish in one layer in a large baking dish. Pour the marinade over the fish, cover, and marinate for about 15-20 minutes (I usually leave it on the counter while I prepare the slaw).
  3. Meanwhile, make the slaw. In a (very) large bowl, whisk together the Greek yogurt, sour cream, mayonnaise, sugar, salt, pepper, lime juice, lime zest, and jalapeno. Stir in the scallion and cilantro. Add the cabbage and toss to combine, making sure the cabbage is evenly coated. Set aside while you cook the fish.
  4. Heat a grill pan over medium high heat. Spray with cooking spray or brush lightly with a bit of canola oil. Grill the fish for about 4-6 minutes per side, until the fish is opaque throughout and flakes easily with a fork. Transfer to a serving platter and using a fork, break the fish up into large pieces and flakes.
  5. Serve the fish family style on the platter, passing the warm tortillas and slaw at the table. Garnish with lime wedges, hot sauce, and avocado.

*I like to leave the seeds in the jalapeno because we like it spicy - if you want a bit less heat, remove the seeds from the jalapeno before chopping.