Fish Tacos with Honey Lime Slaw

These fish tacos are quick, easy and healthy. Topped with honey lime slaw and a chipotle aoil, they are fresh and flavorful and make a great weeknight dinner.

I’m a huge fan of fish tacos. I order them at lots of different restaurants. Because I love them so much, I’ve been trying to develop my own recipe. I have tried a few kinds of fish and have landed on Mahi Mahi as my favorite. It’s mild and has a really great texture for the tacos. I have experimented with the seasonings a lot as well, trying to get it just right. I’ve also tried countless slaw recipes and found that I like this simple combination with just lime juice and honey. It’s flavorful and bright and has the right amount of crunch. I hope you like these as much as I do!

For the fish:

• About 1lb Mahi Mahi fillets
• 1 1/2 t chili powder
• 1/2 t ground cumin
• 1/2 t paprika
• 1/8 t cayenne pepper (1/4 if you want more spice
• Salt and freshly ground black pepper to taste
• 1 T olive or canola oil

Mix all the spices together. Then pat the fish fillets dry. Generously rub the spices on both sides of each fillet. Heat about a tablespoon of oil in a large pan and cook the fillets for 3-4 minutes on each side. Gently break the fillets into small pieces.

For the slaw:

• 2 cups purple cabbage, sliced into thin strips
• 2 cups green cabbage, sliced into thin strips
• 1/2 c thinly slice jicama (optional)
• 1/4 c fresh chopped cilantro
• 1 1/2-2 T honey
• Juice of a lime
• salt and pepper to taste

Mix all the ingredients together and set aside until ready to use. The lime and honey will help break down the cabbage.

I used street taco flour tortillas, but you can definitely use corn if you prefer. Also, I topped the tacos with a chipotle aoil, but you can certainly use any other toppings you want – salsa, guacamole, sour cream, etc.

Print Recipe

Fish Tacos with Honey Lime Slaw

(3 votes, average: 5.00 out of 5)

Loading...

By Denise Palma – Serves: 4

Fish Tacos with light and crunchy slaw

Ingredients

• For the Slaw:
• 2 cups purple cabbage, sliced into thin strips
• 2 cups green cabbage, sliced into thin strips
• 1/2 c thinly sliced jicama strips (optional)
• 1/4 c fresh cilantro
• 1 1/2 - 2 T honey
• Juice of one lime
• Salt and freshly ground pepper to taste
• For the Fish:
• 1 lb Mahi Mahi fillets
• 1 1/2 t chili powder
• 1/2 t ground cumin
• 1/2 t paprika
• 1/8 t cayenne pepper (1/4 t if you like it spicier)
• Salt and pepper to taste

Instructions

1

For the slaw: Mix all the ingredients together and set aside.

2

For the fish: Mix all the spices together.

3

Pat each fish fillet dry.

4

Generously rub the spice mixture onto both sides of each fillet.

5

Heat 1 T olive oil and cook the fish 3-4 minutes on each side.

6

Gently break the fish into small pieces.

7

Serve on street taco size flour or corn tortillas with fish, slaw and toppings of your choice.