Fish Tacos with Cilantro Lime Slaw

This Fish Tacos with Cilantro Lime Slaw recipe is made with breaded cod or walleye that is pan seared and topped with spicy cabbage coleslaw!

Tacos come in many shapes and forms - The combinations of meats, vegetables, and toppings are endless. If you're a taco aficionado like me, you probably love em' all. However, these Pan Fried Fish Tacos are at the top of the list!

When I think of fish tacos, I usually think Southern California or somewhere with a coastline. But, living in a landlocked state like Minnesota is not going to keep me from enjoying these things.

Fish tacos are best when prepared simply using fresh ingredients and bright flavors. This recipe is prepared with fresh white fish and topped with the best cilantro lime slaw.

The fish is flaky and the coleslaw that tops them is made with crunchy cabbage and tossed in a homemade creamy jalapeno cilantro lime dressing.

These tacos are seriously addicting!

Jump to:

• What Fish Is Best For Tacos?
• Ingredients For Fish Tacos with Cilantro Lime Slaw
• How To Season Pan Fried Fish Tacos
• How To Make Fish Tacos
• How To Pan Fry Fish In Skillet
• How To Make Cilantro Lime Slaw
• What To Serve With Fish Tacos
• How Long Do Fish Tacos Last?
• Fish Tacos with Cilantro Lime Slaw

What Fish Is Best For Tacos?

It's important to consider the variety of fish when making Fish Tacos with Cilantro Lime Slaw at home. The best choices for tacos is a variety of firm, flaky white fish such as cod, halibut, Mahi Mahi, flounder, grouper, or haddock.

It's best to use fish that is fresh or thoroughly thawed if frozen.

I do not recommend fish such as salmon or trout for this recipe as the these varieties are oilier and don't hold up well to being breaded and pan-fried.

In Minnesota, we don't have things like freshly caught halibut or Mahi Mahi BUT we DO have things like freshly caught walleye (be sure to check out these Breaded Walleye Fingers and Pan Fried Walleye Sandwich). And luckily, I have a talented fisherman brother who loves to catch it.

If you ever have a chance to try fresh Minnesota walleye, I highly recommend it. It's a nice, clean tasting fish that's firm and easy to work with. If you don't live in Minnesota and have a talented fisherman brother, fear not.

I have made this recipe using both walleye and cod and find both to be delicious. Cod is more widely available and unless you are visiting Minnesota probably the better choice.

Ingredients For Fish Tacos with Cilantro Lime Slaw

Here's what you'll need to make them.

• 2 lbs. Firm White Fish (such as cod, haddock, halibut, or walleye)
• 1 cup Gluten Free Flour Blend (or regular AP flour if not gluten free)
• 2 tsp. Cumin
• 2 tsp. Chili Powder
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 ¼ tsp. Kosher Salt (split)
• ¾ tsp. Pepper
• 4 Tbsp. High Heat Oil (such as Safflower, Canola, or Peanut Oil)
• 8 cups Cabbage (red or green) OR 1 bag Coleslaw
• ¾ cup Sour Cream
• ¼ cup Mayo
• 2 cloves Garlic
• 1-2 Jalapeno Peppers (remove seeds for less heat)
• Juice of 1-2 Limes
• 1 cup Cilantro
• ½ tsp. Sugar
• Corn Tortillas (can use flour tortillas if not gluten free)
• Toppings such as Avocado, Tomatoes, Bell Peppers, Hot Sauce (optional)

How To Season Pan Fried Fish Tacos

When it comes to fish and seafood it's best to keep things light and fresh. I like to accentuate their natural flavors and textures without overpowering them with heavy spices or over-complicated cooking techniques.

This recipe is gluten free and uses a light breading made with gluten free flour blend (but may be prepared with All-Purpose flour if gluten is not an issue for you) along with a few spices, salt and pepper.

The fish is lightly coated in the breading mixture and pan fried until crispy. There is no need for heavy breading or tons of oil for deep-frying. This makes for a light and healthy dish.

1. The first step is to cut the fish filets into slices. The slices can be up to an inch thick and roughly the size of a tortilla (3-4 inches).
2. Pat the fish filets dry with a paper towel. It's important that the fish is not too damp or it will steam in the pan and become rubbery instead of flaky.
3. To make the coating, combine 1 cup of gluten free flour blend (or AP flour if not gluten free ), 2 tsp. cumin, 2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. onion powder, and ½ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined.

How To Make Fish Tacos

Once the fish has been cut into filets and patted dry, it's time to toss it in the spiced flour mixture.

I find that it works well to place the fish on a large plate or platter, pour the flour mixture on top of it, and flip it a few times with a spatula until each piece is thoroughly coated.

This may need to be performed in batches depending on how many fish filets you've got.

1. Place the fish filets onto a large plate, platter, or bowl and pour some of the flour mixture over the top.
2. Flip each of the fish filets over a few times until each piece is completely coated in the spiced flour mixture.
3. Shake each piece of fish to remove any excess flour.
4. Repeat until all of the fish is evenly coated in the flour and spices.

How To Pan Fry Fish In Skillet

Now it's time to fry the fish. I find that a heavy-duty pan like a stainless steel or cast iron skillet works great for this sort of thing.

It's important to get the skillet hot so that the fish fries properly. If the pan is too cool the fish will absorb the oil instead of frying and will become greasy.

It's best to use an oil with a high smoke point such as safflower, avocado, peanut, or canola oil so that the oil doesn't burn or become smoky as the fish fries in the skillet.

The fish will likely need to be fried in batches to avoid over-crowding the pan. Once the first batch is finished place it on a paper towel until the rest is finished.

1. Heat the skillet to medium-high and add 2 Tbsp. of oil. Make sure the oil is thoroughly heated before adding the fish to the skillet (the fish should sizzle once it hits the pan).
2. Fry the fish for 4-5 minutes on the first side. Do not move the fish around much or the coating will not stick.
3. Once the first side has developed a golden brown coating flip it over and cook for another 4-5 minutes on the other side.
4. Once each side has developed a golden brown coating remove the fish from the skillet and place it on a plate or paper towel. Sprinkle the fish generously with kosher salt.
5. Repeat with the second batch of fish, adding more oil to the pan so that it doesn't stick to the bottom. Repeat the process until all of the fish is cooked.

A Few Tips

• Cooking times may vary depending on the thickness of your fish filets and the variety of fish used. I used 1-inch thick cod filets to make this recipe and found 5 minutes per side to work well. If your fish is thinner it may take less time to cook.
• It's important not to overcook fish or it will become rubbery so watch it closely.
• It's equally important not to undercook fish as it can be dangerous to consume undercooked fish and seafood. The safe internal temperature for fish is 145 degrees Fahrenheit (this can be checked using a food thermometer).
• Some of the breading may come off the fish or stick to the pan a bit and this is normal, especially when using a gluten free flour blend.

How To Make Cilantro Lime Slaw

We need something to compliment that delicate fish, right? Enter this Spicy Cilantro Lime Slaw. The slaw and the fish are equal players in this recipe and I HIGHLY recommend not leaving it out.

This slaw is ALL about the dressing. It's made with a combo of creamy sour cream and mayo, spicy jalapenos, tangy lime juice, garlic, and lots of cilantro.

You can customize the flavors a bit according to how spicy you like it. Being that I am from Minnesota (the land where black pepper is considered 'too spicy' by some) I like to keep the spice level low.

I find that one jalapeno pepper (with seeds and membranes removed) provides just the right amount of spice but if you're accustomed to more spice feel free to use more peppers.

Remember that most of the heat from jalapeno peppers resides in the seeds and membranes and it's important to remove them if you don't care for spicy slaw.

IF you taste the dressing and find that the spice level is to high simply add more sugar to calm the spiciness down.

1. Place ¾ cup sour cream, ¼ cup mayo, 2 cloves garlic, 1-2 jalapenos (remove seeds and membranes), the juice of 1 large lime (or 2 small limes), ¼ tsp. kosher salt and pepper, and 1 cup fresh cilantro in a food processor or blender.
2. Pulse until the dressing is completely combined.
3. Chop 8 cups of fresh cabbage (red or green) and place it in a large bowl. You can also use a bag of shredded cabbage to save time if you like.
4. Pour the dressing over the cabbage and toss until completely combined.

What To Serve With Fish Tacos

The spicy slaw for fish tacos may be made a few hours or even a day ahead of time and stored in the fridge.

Alternately, you can make it right before serving.

To serve these Fish Tacos with Cilantro Lime Slaw simply place the pan fried fish on a couple of warmed corn tortillas. Pile a generous amount of spicy coleslaw on top.

You can finish them with additional toppings if you like. Options include sliced avocado or this roasted poblano avocado sauce, diced tomatoes, diced bell peppers, pico de gallo, guacamole, radishes, or hot sauce.

There is no 'wrong way' to make a taco and the toppings available are endless so I say pile it on.

When it comes to side dishes for fish tacos you can't beat a batch of Spanish Rice, pinto beans, charred corn salad, or fresh salsa.

If you love coleslaw be sure to check out these recipes!

• Classic Crunchy Coleslaw
• Blue Cheese Coleslaw
• Kohlrabi Slaw
• Asian Cabbage Slaw
• Chipotle Coleslaw

How Long Do Fish Tacos Last?

Fish and seafood are best eaten fresh so I recommend enjoying these Fish Tacos with Cilantro Lime Slaw the day the are made.

Leftover fish may be kept in the refrigerator for a day but I wouldn't let it sit around any longer than that.

Any leftover coleslaw may be stored in an airtight container for 3-4 days. The coleslaw is delicious on its own, as a side, or used to top sandwiches or burgers.

Love fish? Check out these recipes!

• Air Fryer Fish Tacos
• Air Fryer Shrimp Tacos
• Baked Pesto Cod
• Panko Crusted Cod

For more Southwestern/Tex Mex inspired dishes be sure to check out these recipes!

• Sheet Pan Shrimp Tacos
• Turkey Black Bean Stuffed Peppers
• Mexican Shrimp Rice Bowls
• Quinoa Enchilada Casserole
• Roasted Veggie Tacos
• Skillet Chipotle Chicken Tacos
• Cajun Shrimp Tacos
• Sweet Potato Tacos

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