Fish Tacos Slaw Recipe

White fish fillets: These are the main protein for the tacos, providing a mild flavor that pairs well with the spices.

Olive oil: Used for cooking the fish, adding a subtle richness.

Chili powder: Adds a mild heat and depth of flavor to the fish.

Cumin: Provides a warm, earthy flavor that complements the fish.

Garlic powder: Enhances the overall taste with a hint of garlic.

Corn tortillas: The base for the tacos, offering a traditional and slightly sweet flavor.

Shredded cabbage: Adds a crunchy texture to the slaw.

Shredded carrots: Contributes a touch of sweetness and color to the slaw.

Mayonnaise: Binds the slaw ingredients together, adding creaminess.

Lime juice: Provides a zesty and tangy flavor to the slaw.

Honey: Adds a hint of sweetness to balance the tanginess of the lime juice.

Salt: Enhances the flavors of the slaw.

Pepper: Adds a mild heat and depth to the slaw.

When preparing the fish fillets, ensure they are patted dry with a paper towel before seasoning. This helps the spices adhere better and promotes a nice sear when cooking. For an extra layer of flavor, consider marinating the fish in a mixture of lime juice and olive oil for about 15 minutes before seasoning. This not only adds a zesty kick but also helps tenderize the fish. When making the slaw, use a mandoline to achieve uniformly shredded cabbage and carrots, which will ensure a consistent texture and better presentation.

• cod or tilapia white fish - Substitute with mahi-mahi: Mahi-mahi has a similar mild flavor and firm texture, making it a great alternative for fish tacos.

• cod or tilapia white fish - Substitute with tofu: For a vegetarian option, tofu can be seasoned and grilled to mimic the texture and flavor of fish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in cooking.

• chili powder - Substitute with paprika: Paprika provides a similar color and a milder heat, which can be adjusted with a pinch of cayenne pepper if needed.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that complements the other spices in the recipe.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them a good alternative for those who prefer a different texture.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness, though it has a milder flavor.

• shredded carrots - Substitute with shredded jicama: Shredded jicama adds a similar crunch and a slightly sweet flavor, enhancing the slaw.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture, making it a healthier alternative to mayonnaise.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, though it has a slightly different flavor profile.

• honey - Substitute with agave nectar: Agave nectar offers a similar sweetness and can be used in the same quantity as honey.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the slaw.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the fish fillets to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled fish fillets in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3 days.
• For the slaw, transfer it to an airtight container. The cabbage and carrots will stay crisp for about 2-3 days in the refrigerator.
• If you need to freeze the fish fillets, wrap each fillet individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
• To reheat the fish fillets, thaw them in the refrigerator overnight if frozen. Heat in a skillet over medium heat for a few minutes on each side until warmed through.
• Avoid freezing the slaw as the mayonnaise and vegetables can become watery and lose their texture.
• Store corn tortillas in their original packaging or a resealable plastic bag. Keep them in the refrigerator for up to a week or freeze for up to 3 months.
• To reheat corn tortillas, wrap them in a damp paper towel and microwave for 30 seconds, or warm them in a skillet over medium heat for a few seconds on each side.

• Preheat your oven to 350°F (175°C). Place the leftover fish fillets on a baking sheet lined with parchment paper. Cover them with aluminum foil to retain moisture and heat for about 10-15 minutes, or until warmed through.
• For a quicker method, use a microwave. Place the fish fillets on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.
• To reheat the corn tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can heat them in a dry skillet over medium heat for about 30 seconds on each side.
• The slaw can be served cold, but if you prefer it slightly warm, let it sit at room temperature for about 10-15 minutes before serving. Avoid microwaving the slaw as it can make the cabbage and carrots soggy.
• Assemble your reheated fish tacos by placing the warmed fish on the heated tortillas and topping with the slaw. Enjoy your revitalized meal!

• Skillet: Used to cook the fish fillets evenly over medium heat.

• Mixing bowl: Essential for combining the ingredients to make the slaw.

• Spatula: Handy for flipping the fish fillets in the skillet.

• Measuring spoons: Necessary for accurately measuring the spices and other ingredients.

• Knife: Useful for shredding the cabbage and carrots if not pre-shredded.

• Cutting board: Provides a safe surface for cutting and shredding vegetables.

• Tongs: Helps in handling the fish fillets and tortillas without breaking them.

• Microwave: An optional tool for warming the tortillas quickly.

• Plate: Used to assemble the tacos and serve them.

• Spoon: Useful for mixing the slaw ingredients together.

Prepare the fish: Season the fish fillets in advance and store them in the fridge. This allows the spices to marinate and saves time during cooking.

Pre-shred vegetables: Buy pre-shredded cabbage and carrots from the store to cut down on prep time.

Make the slaw ahead: Mix the slaw ingredients the night before and store in the fridge. This allows the flavors to meld and saves time on the day of cooking.

Use a non-stick skillet: A non-stick skillet heats up faster and requires less olive oil, making the cooking process quicker and easier.