This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love Fish Tacos
If a restaurant has fish tacos on the menu, I always order them. Even a bad fish taco makes me happier than no tacos. The more I eat them, the more I realize that there are certain characteristics that create a great taco:
- The shell has to be a corn shell.
- I prefer a smaller street-size taco, mostly so I can eat multiple.
- I never choose a battered and fried fish because that negates any fish flavor and often means the restaurant is masking inferior fish.
- There always needs to be a good crunchy factor, hopefully through a fresh cabbage slaw.
What Fish Is Best For a Fish Taco?
Fish options are overwhelming, especially if you live in the plains of the Midwest. Since I’m hundreds of miles from the ocean, I don’t have good options for fresh catch. When it comes to tacos, salmon is too rich with its strong flavor. It’s great in most circumstances, especially when the meat is the main star of the dish, but it’s just not right with this recipe. Plus, the spices for tacos do not blend well with strong fish.
Many white fish varieties are too tender and seem to fall apart. While you want something that can be shredded, you don’t want something that’s limp and mushy. So, I opt for cod. I love how it’s always available in the grocery frozen department, and the filets are high quality. Once roasted, it still has an amazing texture, and it absorbs the accompanying spice blend perfectly.
What Makes the Perfect Taco Slaw?
If you are new to cabbage on tacos, prepare for your life to be forever changed! The bright, crunchy texture of the coleslaw creates a perfect taco moment when paired with the fish.
I start with a good dressing, something in between a vinaigrette and a creamy option. What’s great about this recipe is that the marinade is multipurpose. It’s used to both flavor the fish and create the base for the slaw dressing. And it’s not really surprising that the marinade has the beginnings of a great dressing: oil, lime juice, and flavorful spices.
To tame it down a bit and round out the flavors, I stir in sour cream and pour it over shredded cabbage. When finished with cilantro, it makes the perfect topping for these tacos!
More Summer Recipes
- Homemade ratatouille
- Curry, broccoli, and cauliflower salad
- Chorizo and sweet corn salad
- Eggplant parmesan
- Grilled zucchini and onion salad
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Tex-Mex Fish Tacos
Ingredients
For the fish
- 4 5-oz cod filets
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 tbsp minced chipotles in adobo
- 1 tsp garlic powder
- ½ tsp cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ⅓ cup neutral oil (avocado, safflower)
For the cabbage slaw
- 1 ½ lb cabbage
- ⅓ cup chopped green onion
- ½ cup cilantro
- ⅓ cup sour cream
- 2 tbsp pickled jalapeños (optional)
To assemble
- tortillas
- radish sliced
- avocado
- cotija cheese
Instructions
For the fish
- Place the fish filets on a small baking sheet or baking dish with sides. In a medium bowl, combine the lime juice, orange juice, chipotle sauce, garlic powder, cumin, chili powder, salt, and oil. Whisk to combine and pour half of the amount over the fish. Set aside the remainder. Cover fish with plastic wrap and marinate in the refrigerator for 30 minutes.4 5-oz cod filets, ¼ cup fresh lime juice, ¼ cup fresh orange juice, 1 tbsp minced chipotles in adobo, 1 tsp garlic powder, ½ tsp cumin, 1 tsp chili powder, 1 tsp kosher salt, ⅓ cup neutral oil (avocado, safflower)
- Preheat oven to 425°F. Once marinated, remove the plastic wrap and roast along with the marinade in preheated oven until the fish reaches 120°F and flakes easily. Remove from oven and allow to rest 5 minutes. After resting, use forks to lightly flake into bite-size pieces.
For the slaw
- To the remaining marinade, add the sour cream and whisk to combine. Pour over shredded cabbage, green onion, and cilantro. Add in pickled jalapeño, if desired. Stir to combine. Cabbage can be made 24 hours in advance and stored in the refrigerator.1 ½ lb cabbage, ⅓ cup chopped green onion, ½ cup cilantro, ⅓ cup sour cream, 2 tbsp pickled jalapeños (optional)
- To serve, add the fish to the tortillas and top with the cabbage, sliced radish, avocado, and cotija cheese.tortillas, radish, avocado, cotija cheese
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Great rescipes !
Made it and even my picky eater had 4!!! I offered flour tortillas and corn and one kiddo ate slaw and one just piled on the pickled jalapeños! We put them on everything ever since I saw your video last week! A jar every two weeks is reasonable right? Ha! By the way the marinade and then slaw dressing were the best! I reserved a little for my non slaw lover to put on top too!
Love following you and praying for Kip
These were delicious. I added chopped cilantro stems to the marinade because it needed more oomph.
Originally anything that is fish tacos is Baja tacos
Tex – Mex food doesn’t incorporate sea food .
This is so delicious!
Love the change it up ideas on your taco take recipe. I may eliminate the taco shell and add roasted corn to the slaw. Serve the fish over the bed of slaw topped with avocado and radishes. Using the radish was brilliant.
I have a question. What make/brand are the glass measuring cups that you used in your demo?
Hi Kaleb! I have been making and sharing your amazing recipes since I discovered you on social media! All so amazingly enjoyed. This fish taco recipe looks bomb! I will make and share with my family.
I love your vibe, style and epic skills in all that you do!
Many thanks!
Pat
Where did you buy the little utensil you used to blend the dressing for the red cabbage?
I just love your recipes, your kitchen, your garden, Kip and you!
Your recipe says marinate 4-6 hours but your video says 30 minutes. I’ll go with the video!