Easy Fish Tacos with Lime Slaw

Nothing is better than these Mexican Fish Tacos with creamy lime slaw and avocado. They take less than 30 minutes and are so so good. Make them for your next Taco Tuesday and consider trying these Grilled Chicken Tacos and Steak Tacos as well.

Even when nothing is working out right in my day, I know at the very least I have a few dependable, tasty recipes I can count on to make an easy, delicious dinner. One such recipe in my arsenal are these Fish Tacos with Cabbage Slaw. With just a little kick of spice from the ancho and jalapeno, crunch from the slaw, and a nice, warm, melt-in-your mouth tortilla to hold it all together, I think you’ll agree.

Since I never know when my day is going to need rescuing by dinner time, I always make sure to have some cod or other meaty white fish in the freezer. Fish thaws quickly, so that’s not something I really have to take into account if I decide to make these tacos ahead of time (like, say, chicken or beef). And, if I’m really stuck, I know I can easily customize these tacos to be basically whatever I need them to be. Think of the cod as a literal blank canvas upon which to draw your favorite spices. Or, think of it as a white flag, waving at you from your freezer drawer, surrendering to your need for comfort food. (The white fish analogies are just easy pickings right now, what can I say?)

All analogies aside, that doesn’t mean you have to save this recipe for crazy days. These fish tacos are so good you might not want to wait.

Side Dishes Serve with Fish Tacos with Cabbage Slaw

Tacos are great on their own, but sometimes you want a little extra something, something. Try one (or more) of the following as a side dish for your tacos.

Ways to Serve Ancho Fish

Okay so maybe you’re not exactly in a taco mood today. I don’t really understand it, but I’ll allow it. Don’t worry — you should make this fish anyway. It’s so versatile. Try:

• Making ancho fish quesadillas
• Placing the cooked fish atop thin baguette slices with some mango salsa.
• Add the fish to lettuce for a low-carb taco.
• Divvy the fish up into yummy Mexican-themed rice bowls with beans, salsa, jalapenos, corn — you name it.
• Sandwich. Need I say more?
• Or you can serve it all by itself, I promise it makes a great protein addition to your meal.

What’s the Best Fish for Tacos?

I’ve found that the kinds of fish that holds up the best in a taco is a meatier, saltwater white fish, like cod. You’ll want the fish you use to have a mild flavor so that you aren’t stuck with an overpowering fishy flavor in all of your tacos instead of whatever flavors you’d rather be tasting.

You can also use halibut, mahi mahi, snapper or grouper. You could use swordfish, tuna, or even salmon if you want — there’s really no rules. Just keep in mind your method of cooking, as bigger fillets of fish tend to hold up better than others.

How Much Fish Do You Need for Fish Tacos?

This recipe calls for one pound for four servings. I consider a serving two tacos, because come on…one taco? Who eats just one taco? Plus, if you’re like me, you’re going to pile on a bunch of other goodies right on top of the fish so you have to leave room. Long story, short, I’d say about a quarter pound of fish per person should be plenty.

Ideas for Customizing Easy Fish Tacos with Lime Slaw

• If you don’t like cod, you can substitute it for one of the other fish I mentioned above. Or you can use chicken or lean beef with the same spices and toppings as well.
• You can also use lettuce wraps or low-carb tortillas if you’re watching your carb consumption.
• Try a “deconstructed” taco — put your toppings in a bowl and layer the fish on top. Now what you have is more salad and less taco, still delicious.
• If you don’t like mayo, try substituting Greek yogurt.
• Instead of red cabbage, try green cabbage or broccoli slaw.
• If you aren’t a fan of spicy foods, you can leave the jalapeno off and flavor your fish with taco seasoning or another milder Mexican spice blend.
• Skip the cilantro or any other ingredient if you don’t like it. Really, this recipe is yours for the making (and eating!).