March 5, 2015

Fish Tacos with Tangy Slaw and Creamy Lime Dressing

Fish Tacos with Tangy Slaw and Creamy Lime DressingMy husband has a curious passion for tacos. I think it all started back when we were in high school together, and Wednesdays were our favorite day because it was “Taco Taco Wednesday” (aka 2-for-1 tacos) down at the taco stands in downtown Ogden.

We would drive down together during lunchtime and we’d order our four tacos each—beef for me, carne asada for him. The gloriously greasy meat was taken right off the skillet and placed on these delicate little corn tortillas. Then we’d scoop out some pico de gallo with a plastic spoon, squeeze a little fresh lime juice, top with a bit of cilantro, and we were in complete and utter taco heaven.

On this one occasion, after returning from yet another sublime taco-taco outing, we were walking through the parking lot back to school, and Mitch said to me, “Katelyn?”

And I turned to him with teenage-Bambi eyes and said, “Yes…?”

“Um… you have onion on your neck.” And it was at that point that he fell madly and deeply in love with me (and tacos) and he knew he’d never let us go. At least, that’s how I tell it.

So that brings me to these tacos… these delicious, slightly spicy, sweet and tangy, smeared-with-lime-creaminess tacos. Needless to say, Mitch died over them. I found the original recipe at Foodess but ended up tweaking it a bit to my liking. The combination of flavors is wonderful, and the fact that they’re a healthy meal is always a plus. Fish Tacos with Tangy Slaw and Creamy Lime Dressing Fish Tacos with Tangy Slaw and Creamy Lime Dressing Fish Tacos with Tangy Slaw & Creamy Lime Dressing

And remember, a little onion on the neck never hurt anybody. Or something like that.

Fish Tacos with Tangy Slaw and Creamy Lime Dressing
Prep time
Cook time
Total time
These delicious fish tacos combine fresh flavors in a slightly spicy, tangy, sweet, crunchy, creamy taco. So amazing and healthy too!
Recipe type: Main Dish
Cuisine: Mexican
Serves: 6-8
  • For the fish:
  • 2 lbs. tilapia, cod, or other white fish
  • Salt and pepper
  • 2 tsp. paprika
  • ½ tsp. cayenne
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 2 T. canola oil
  • For the slaw:
  • 4 cups shredded cabbage
  • ½ red onion, thinly sliced
  • ⅓ cup cilantro, chopped
  • 2 green onions, minced
  • 1 minced garlic clove
  • 3 T. white vinegar
  • 1 tsp. kosher salt
  • 1 T. white sugar
  • For the Creamy Lime Dressing:
  • ½ cup sour cream
  • 3 tbsp mayonnaise
  • zest of 1 lime
  • Juice of ½ lime
  • Handful of chopped cilantro
  • Salt, to taste
  • Warmed corn tortillas, for serving
  1. Heat 1 T. oil in a skillet on medium-high heat.
  2. Pat the fish dry, and sprinkle with salt & pepper.
  3. Combine paprika, cayenne, garlic powder, and cumin, and sprinkle on both sides of the fish.
  4. Lay down half of the fish filets in the hot oil, and cook for a few minutes on each side, until flake-tender.
  5. Remove fish and repeat with remaining filets.
  6. To make the slaw, combine all ingredients in a large bowl. Refrigerate for 1-2 hours before using, if possible.
  7. To make the creamy lime dressing, whisk together all ingredients in a bowl.
  8. To serve: slice fish into bite-size pieces. Place fish on warm tortillas, and top with slaw and lime dressing.



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