Easy Fish Tacos with Cilantro Lime Slaw
Crispy fish tacos paired with a tangy cilantro lime slaw, perfect for a quick weeknight dinner or a casual family gathering.
Ingredients
For the Fish
- 1 lb white fish fillets (like tilapia or cod) Ensure fish is Halal-friendly
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Slaw
- 2 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 2 juices limes Juice of
- 2 tablespoons mayonnaise Halal-friendly
For Assembly
- 8 small corn or flour tortillas
- Sliced avocado (optional)
- Sliced jalapeños (optional)
Instructions
Prepare the Fish
- Season the white fish fillets with cumin, paprika, salt, and pepper.
- Heat olive oil in a non-stick skillet over medium heat.
- Add the fish and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork.
Make the Slaw
- In a mixing bowl, combine the shredded cabbage, carrots, and cilantro.
- In a small bowl, whisk together lime juice and mayonnaise.
- Pour the dressing over the slaw and mix until evenly coated.
Warm the Tortillas
- In another skillet or over an open flame, warm the tortillas for about 30 seconds on each side, until pliable.
Assemble the Tacos
- Place a portion of the cooked fish on each tortilla.
- Top with a generous helping of cilantro lime slaw, adding avocado and jalapeños as desired.
Serve and Enjoy
- Serve immediately while everything is warm. Get ready for a flavorful fiesta!
Notes
If you have leftovers, store the fish and slaw separately in airtight containers in the fridge for up to 3 days. Reheat fish gently in a skillet over low heat until warmed through; slaw is best enjoyed cold.