20 minutes
Quick and flavorful fish tacos with a vibrant slaw made of red cabbage, jalapeño, and lime.
Fish Fillets, Seasoned with salt and pepper
0 oz
to taste
to taste
Olive Oil, For cooking
tablespoons
Red Cabbage, Thinly sliced
0 oz
Jalapenos, Finely chopped
each
Lime, Juiced
each
Tortillas, Warmed
each
1. Season and Cook Fish
Season the fish fillets generously with salt and pepper. Heat olive oil in a pan over medium-high heat until it shimmers. Carefully place the seasoned fish fillets in the pan and cook for about 3-4 minutes on each side until golden and cooked through.
2. Prepare the Slaw
While the fish is cooking, slice the red cabbage thinly and finely chop the jalapeños. Combine them in a bowl, squeezing fresh lime juice over the top, and toss well to let the flavors meld together.
3. Warm the Tortillas
Warm the tortillas by placing them in a pan or oven for about a minute on each side until they are soft and pliable.
4. Assemble the Tacos
Lay a piece of cooked fish on each warm tortilla, then top it with a generous spoonful of the slaw. Serve the tacos immediately.
Opt for firm, flaky white fish like cod, halibut, or mahi-mahi. These varieties stand up well to frying and hold onto seasonings nicely.
Toss the red cabbage, jalapeño, and lime juice together—letting it sit for 15–30 minutes allows the lime's acidity to tenderize the cabbage and marry flavors.
Consider a quick marinade with lime juice, garlic, and a pinch of cumin or smoked paprika, ensuring it doesn’t overpower the fish’s natural flavor.
Maintain the oil temperature around 350°F (175°C) when frying. This ensures even cooking without the fish being greasy or burnt.
Lightly toast them on a dry skillet or directly on a gas flame until pliable and slightly charred before serving.
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