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Weeknight • Seafood

Golden Fish and Chipotle Slaw Tacos

Crispy golden fish nestled in warm tortillas with a zesty, creamy chipotle slaw makes for a vibrant and speedy taco night.

Prep
15 min
Cook
10 min
Servings
4
Level
Weeknight
Golden Fish and Chipotle Slaw Tacos

These aren't your average fish tacos! We're elevating weeknight dinner with tender, flaky fish, perfectly crisped, and piled high with a zesty chipotle lime slaw. They're fresh, flavorful, and come together faster than you can say 'taco Tuesday.' Get ready for a fiesta in your mouth!

Ingredients

Yield: 4 servings

For the Fish

  • 1 lb firm white fish (cod, tilapia, or mahi-mahi), cut into 1-inch strips
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste
  • 8-12 corn or flour tortillas

For the Chipotle Lime Slaw

  • 3 cups pre-shredded coleslaw mix (green cabbage and carrots)
  • 1/4 cup mayonnaise
  • 1 tbsp lime juice
  • 1 tbsp finely chopped chipotle in adobo (or 1 tsp adobo sauce for less heat)
  • 1/4 tsp salt
  • Pinch of sugar

For Serving (Optional)

  • Fresh cilantro, chopped
  • Avocado, sliced or diced
  • Hot sauce

Preparation

  1. Step 1

    For the slaw: In a medium bowl, whisk together mayonnaise, lime juice, chopped chipotle (or adobo sauce), salt, and sugar. Add the coleslaw mix and toss until well coated. Set aside for flavors to meld.

  2. Step 2

    Prepare the fish: Pat fish strips dry with paper towels. In a bowl, toss fish with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

  3. Step 3

    Heat a large non-stick skillet over medium-high heat. Add the seasoned fish in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until opaque and easily flakes with a fork.

  4. Step 4

    While fish cooks, warm tortillas according to package directions (microwave, dry skillet, or oven).

  5. Step 5

    Assemble the tacos: Lay out warmed tortillas. Divide the cooked fish among them, then top generously with the chipotle lime slaw. Add optional garnishes like cilantro and avocado. Serve immediately.

Tips

  • For extra crispy fish, dredge fish strips lightly in cornstarch before frying.
  • Adjust the amount of chipotle in adobo to your preferred spice level.
  • Don't worry if the fish breaks apart a bit when flaking – it's all going into a taco!

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