Healthy & Easy Fish Tacos with Cabbage Slaw

These fish tacos are so easy and packed with flavor, you’ll want to make them every week. Pile on the crunchy cabbage slaw and dinner’s done in under thirty minutes.

If you’re anything like me, dinner gets real old, real fast, and finding something healthy that the whole crew will eat feels impossible.

Fish tacos are kind of my secret weapon on those nights.

They’re super easy, the girls think it’s “fancy takeout” (it’s not), and you get some veggies in with barely any effort.

Plus, there’s just something fun about letting everybody build their own at the table.

So if you’ve never made fish tacos at home, trust me, this is the easiest place to start.

Ingredients for Healthy & Easy Fish Tacos with Cabbage Slaw

• White fish fillets – I use cod or tilapia but whatever’s cheapest works.
• Olive oil – Just a drizzle to keep things from sticking.
• Chili powder – Adds a bit of kick, but not too spicy.
• Garlic powder – Makes the fish smell so good.
• Paprika – For a little color and that smoky thing.
• Salt – Can’t forget it or everything tastes blah.
• Black pepper – I just give it a few shakes.
• Green cabbage – Shredded, super crunchy, cheap.
• Purple cabbage – Also shredded, mostly for the color (looks so pretty).
• Mayonnaise – Makes the slaw creamy and ties it together.
• Lime juice – Use fresh if you’ve got it, but bottled works.
• Sugar – Just a pinch to take the edge off the slaw.
• Flour or corn tortillas – Warm them up and you’re set.
• Avocado – Totally optional, but my kids beg for it.
• Cilantro – I throw it on mine, the girls pick it off.
• Extra lime wedges – For squeezing, if you’re extra like me.

How to Make Healthy & Easy Fish Tacos with Cabbage Slaw

1. Heat Up That Oven

First, set your oven to 400F.

I always forget to preheat, so just do this right away and avoid that whole “why isn’t it hot yet” struggle.

Put some parchment on your baking sheet so you don’t have a bunch to scrub later.

2. Get the Fish Ready

Pat the fish dry with paper towels, then set it on the pan.

Brush both sides with a bit of olive oil.

3. Sprinkle on the Good Stuff

Mix the chili powder, garlic powder, paprika, salt, and pepper in a little bowl, then sprinkle it all over the fish.

Give it a little pat so it sticks.

I don’t worry about being perfect, just make sure both sides look coated.

4. Bake It

Put the fish in the oven for about 12 to 15 minutes, until it flakes easily with a fork.

If your fillets are thin, check them at 10 minutes so they don’t dry out.

5. Slaw Time

Add both cabbages to a big bowl, then dump in the mayo, lime juice, and sugar.

Mix it up till the cabbage is all coated.

Taste it and adjust whatever you like.

If it’s not creamy enough, just toss in a little more mayo.

6. Warm Up the Tortillas

Heat the tortillas in a dry skillet or the microwave until they’re soft.

A few seconds is all you need.

Cover them with a towel to keep them warm and soft.

7. Break Up the Fish

Once it’s cooked, use a fork to break the fish into nice big chunks.

Don’t overdo it or the pieces will get lost in the slaw!

8. Build Your Tacos

Fill each tortilla with some fish and a big scoop of slaw.

Add avocado, cilantro, and squeeze on extra lime if you want.

Let everyone build their own taco, it keeps things easy and you get less whining.

Why These Fish Tacos Are Always a Win

Honestly, I come back to these fish tacos all the time because they’re just easy and everyone actually eats them without a fight.

You can use whatever fish is on sale, throw together the slaw in five minutes, and dinner still feels kind of special.

Even my pickiest kid eats at least one taco, which is pretty much a win around here!