Fish tacos are one of my absolute favorites when I want something that feels a bit special, but is still healthy and quick to make on a regular weeknight. The combination of spicy, seasoned fish with fresh, crunchy red cabbage slaw and creamy cilantro dressing is simply unbeatable. And the best part? You only need 35 minutes from start to dinner on the table.
I’ve always loved that tacos are such a hands-on thing where everyone can build their own. It makes dinner a bit more social, and the kids love getting to choose how much of each topping they want. Here I’m using cod because it’s readily available and has a mild flavor that takes the spices beautifully, but you can just as easily use haddock, pollock, or even salmon if you prefer.
The secret is in the cilantro cream – it’s so good you’ll definitely make extra next time. It also works equally well with grilled food, wraps, or as a dip for vegetables.
Ingredients
- 600 g cod fillet (or other white fish)
- 2 tsp paprika
- 1 tsp chipotle or cayenne pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 0.5 tsp salt
- 3 tbsp olive oil
- 8 pcs tortillas
- 1 small red cabbage (about 300 g)
- 2 tbsp lime juice
- 1 tsp honey
- 0.5 tsp salt for the slaw
- 2 dl sour cream
- 1 large bunch fresh cilantro
- 1 garlic clove
- 1 tbsp lime juice for the cream
- Salt and pepper
- 1 avocado (optional)
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
Start with the red cabbage slaw. Slice the red cabbage into thin strips and place in a bowl. Add 2 tbsp lime juice, honey, and salt. Mix well and massage the slaw a bit with your hands to soften it. Let it sit while you prepare the rest.
Make the cilantro cream by blending the sour cream, cilantro (roughly chopped), garlic, 1 tbsp lime juice, a little salt and pepper in a food processor or with an immersion blender until you have a smooth, green cream. Taste and adjust seasoning, then set aside.
Mix the spice blend: paprika, chipotle/cayenne, cumin, garlic powder, and salt in a small bowl. Cut the cod into roughly 3 cm pieces and toss them in the spice mixture until well coated.
Heat the olive oil in a frying pan over medium-high heat. Cook the fish pieces for 3-4 minutes on each side until cooked through and golden on the surface. Fish cooks quickly, so don't move them around too much – let them sear undisturbed.
Warm the tortillas either in a dry pan, in the oven at 180°C for a few minutes, or directly over a gas flame if you have one. You want them warm and pliable. I like to wrap them in aluminum foil while preparing the rest to keep them warm.
Build your tacos: Place some red cabbage slaw on each tortilla, then add the spicy fish pieces, a generous dollop of cilantro cream, and optionally some avocado slices. Garnish with extra cilantro and serve with lime wedges on the side.
Serve immediately while everything is fresh and hot. If you make homemade whole wheat tortillas, it tastes even better! You can also serve with homemade falafel as a fish alternative for vegetarian guests.
Notes
Tip: If you like it extra spicy, increase the amount of chipotle or add fresh chili to the cilantro cream. The red cabbage slaw can be made ahead and actually gets better if left to sit for an hour or two in the fridge.
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