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Healthy & Easy Fish Tacos with Cabbage Slaw

Print Recipe

Ingredients

  • 1 lb white fish fillets like cod or tilapia
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/4 cup mayonnaise
  • 1 tbsp lime juice plus more for serving
  • 1/2 tsp sugar
  • 8 small flour or corn tortillas
  • Optional: sliced avocado chopped cilantro, extra lime wedges

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Pat the fish dry and brush both sides with olive oil.
  • Mix chili powder, garlic powder, paprika, salt, and black pepper in a small bowl, then sprinkle evenly over both sides of the fish.
  • Bake fish for 12–15 minutes or until it flakes easily with a fork.
  • While the fish bakes, add green cabbage, purple cabbage, mayonnaise, lime juice, and sugar to a big bowl. Toss everything until the cabbage is coated.
  • Warm the tortillas in a dry skillet or microwave until soft.
  • Break the cooked fish into big pieces with a fork.
  • Fill each tortilla with fish and a scoop of cabbage slaw. Top with avocado, cilantro, and an extra squeeze of lime if you want.