Florida Fish Tacos with Cabbage Slaw
Spiced white fish is seared, flaked into warm corn tortillas, and topped with a crunchy cabbage slaw dressed with lime. Mahi-mahi or grouper both work well. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Cook fish to 145°F or until opaque and flaky, and use a clean plate for cooked fish. Prepare the slaw on a board that has not touched raw fish, and keep the creamy slaw refrigerated until serving. Wash cabbage and herbs and scrub limes before cutting.
Allergens: fish, egg, milk
Equipment
- large skillet
- spatula
- 2 cutting boards
- knife
- mixing bowl
- instant-read thermometer
Ingredients (for 4 servings)
- 1.5 pounds firm white fish fillets such as mahi-mahi or grouper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 3 cups green cabbage, thinly shredded
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 limes, juiced, plus wedges for serving
- 1/4 cup fresh cilantro, chopped
- 12 corn tortillas (6-inch)
Directions
1. Wash the cabbage, cilantro, and limes. In a bowl, stir the mayonnaise, sour cream, juice of 1 lime, and a pinch of salt. Toss with the cabbage and cilantro and refrigerate.
2. Mix the chili powder, cumin, garlic powder, and remaining salt. On a separate board, pat the fish dry and rub the spice mix over all sides.
3. Heat the oil in a large skillet over medium-high heat until it shimmers.
4. Cook the fish 3 to 4 minutes per side until it reaches 145°F, or the flesh is opaque and separates easily with a fork. Move to a clean plate and break into large flakes.
5. Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, and stack them in a clean towel.
6. Fill each tortilla with fish and a spoonful of cold slaw. Serve with lime wedges.
7. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Making a quick creamy lime slaw to balance spiced fish.
Affordable substitution
Use frozen tilapia, swai, or pollock fillets thawed in the refrigerator overnight, and a bagged coleslaw mix in place of whole cabbage.
Optional variation
Add sliced radishes or diced mango to the tacos, or a few drops of hot sauce to the slaw dressing.
Leftovers & storage
Cool and refrigerate fish and slaw separately within 2 hours (within 1 hour if above 90°F). Store at 40°F or below; eat the fish within 3 days and the slaw within 2 days. Reheat the fish to 165°F until steaming hot.