Taco night friends! Delicious juicy fish tacos with slaw are on the dinner table in under 30 minutes. Save this simple taco recipe because it is a keeper and you don't want to blame yourself later if you can't find it.
If you ask my boys what they would like for takeaway dinner, nine times out of ten, they will say, Mexican. My kids (and let's be honest me too) absolutely love fish tacos. So I thought why not try and make fish tacos at home? They are delicious, nutritious, and gluten-free. Could you ask for more?
Reasons to love this simple fish taco recipe
As you might know by now, I love food that is delicious and good for us. I cook most of our meals from scratch but always try to find a way to make them as simple and quick as possible. And these gluten-free tacos tick all of those boxes. Minimum effort and maximum returns.
- This is a quick dinner fix. A busy weeknight with after-school sports? These fish tacos with slaw are your new best friend. You have dinner in under 30 minutes.
- Family and kid-friendly. As already mentioned before my kids love the fish tacos with slaw and nothing makes me happier than kids enjoying a nourishing meal.
- Great meal prep. This easy dinner can be prepared in advance. The slaw can be prepared 2-3 days ahead of time and fish can be cut into serving pieces, seasoned, and frozen for later use.
- No mess in the kitchen. Since we bake the fish rather than fry it, you don't have to deal with any dishes other than the baking tray. Win-win,
As you can see, you have to give these fish tacos with slaw a go! 😊
What makes these fish tacos a quick dinner?
I have created a couple of shortcuts to make this recipe a perfect weeknight dinner. First of all, as mentioned above, I baked the fish.
I know you were probably expecting to find out how to make the perfect fish nuggets, crispy outside, and juicy inside. But let's be honest, who has time for this on a, say Wednesday night, right? So I baked the fish. And it turned out absolutely amazing! Sooo flavorsome and juicy!
Slaw for fish tacos
These fish tacos would not be the same without this delicious creamy cabbage slaw. I usually add some mango or pineapple to it to make it taste slightly tropical and sweet.
This easy slaw recipe is also a huge time savour. As you will see down below it is done in 10 minutes or less.
Ingredients for fish tacos
- White fish fillets. Honestly, you can use any white fish filets you like. I like to use cod because it is a great source of omega-3 fatty acids, but any white fish such as blue grenadier, ling, tilapia, mahi mahi, snapper, seabass or even fresh prawns/shrimp will work absolutely perfectly.
- Spices. Spices are what give the fish the Mexican flavor. I like using a combination of ground cumin and sweet paprika with a touch of chili powder. But you of course can use any other Mexican seasoning you like.
- Corn tortillas. I like using corn tortillas for my tacos because they are gluten-free. You can use flour tortillas if you are not following a gluten-free diet.
Ingredients for slaw for fish tacos
- White cabbage.
- Red cabbage
- Mango or pineapple. Fresh is the best, but frozen is fine if the fruit is not in season.
- Red onion (optional)
You can even use a prepacked coleslaw mix bag from the supermarket to save even more time. Just add the fruit.
Ingredients for easy coleslaw dressing
- Sour cream or greek yoghurt. You can of course only use mayonnaise if you prefer, but I found that especially Greek yoghurt makes this coleslaw dressing light and fresh.
- Free-range mayonnaise. Make sure to choose a good quality mayonnaise that is made with real eggs. Preferably free-range.
- Spicy sauce such as tabasco or sriracha (optional)
How to make the best fish tacos with slaw.
While the fish bakes, prepare the slaw for the tacos. Combine all the slaw ingredients such as white cabbage, purple cabbage, carrots, and mango or pineapple. Mix the coleslaw dressing ingredients. Mix the dressing with the slaw ingredients and serve 😊
Serving the fish tacos
Now all you have to do is to assemble the fish tacos.
- Warm up the tortillas according to the instructions.
- Add a big tablespoon of creamy slaw to the tortilla. Place two pieces of baked fish on top. Garnish the taco with some fresh cilantro leaves (coriander) and a squeeze of fresh lime juice.
- Taco Tuesday dinner is served!
By the way, if you have Thermomix, make sure to look at my Coleslaw in Thermomix recipe.
I found this delicious Mexican dish is such a great way to add more vegetables to my AND your kids' diet. My six-year-old asked for more tacos long after we finished them and cleaned up the kitchen.
What to serve with fish tacos
Thanks to the fish and the creamy slaw, this dish is a complete meal on its own. But if you feel like you need to add a couple of things, try these simple sides:
How to store the fish tacos
These fish tacos with slaw are best when they are freshly assembled like any other tacos. So the best way to store them is to store the coleslaw and the fish separately.
Baked fish and the coleslaw will both keep well in the fridge for up to 3 days when refrigerated in airtight containers.
Freeze the fish
To make these fish tacos a meal-prep, cut the fresh fish into small pieces, season it with cumin and sweet paprika, add some olive oil and mix. Freeze the fish for up to 3 months in a sealed bag. Degrost and bake when needed.
So as you can see this recipe is very family-friendly. I hope you will love it as much as we did.
More fish recipes you will love
Quick fish tacos with slaw recipe
Fish tacos with slaw
- 600 g of any white fish I used blue eye cod cut in small size chunks
- 3 tablespoon extra virgin olive oil Or use butter or coconut oil.
- 1 teaspoon ground cumin
- 1 teaspoon ground sweet paprika
- salt and pepper to season
- ¼ red cabbage julienned
- ¼ white cabbage julienned
- 1 large carrot julienned
- ½ cup pineapple or mango cut into small pieces
- 1 tablespoon sour cream or greek yoghurt
- 3 tablespoons of free-range mayonnaise
- ½ teaspoon of any spicy sauce such as tabasco or sriracha. Leave it out if cooking for little kids
- 1 teaspoon seasalt
- 12 Corn tortillas
- fresh cilantro/coriander leaves
- 2 limes cut in wedges
- Preheat the oven to 200'C (400'F) and line a baking tray with some parchment paper.
- Prepare the coleslaw. Slice or grate all cabbage and carrot and put them in a large salad bowl.
- In a medium-sized bowl, combine sour cream, mayonnaise, lime juice, garlic powder, and spicy sauce, if using. Season with salt and pepper and taste. You might want to add more lime juice, salt, or pepper.
- Add the dressing to the vegetables and mix well until everything is combined.
- Cut pineapple or mango into small pieces and add to the slaw. Mix and refrigerate until needed.
- Arrange the fish pieces on a baking tray. Using a pastry brush, brush the fish with olive oil.
- Season the fish with salt, paprika, cumin, and black pepper.
- Bake fish for about 8 to 10 minutes and turn the oven to the grill option for an additional two minutes. Watch the fish closely as it will brown very quickly. Make sure you don't burn it. If some fluid has accumulated around the fish, don't worry, this is totally normal.
- Take the fish out.
- Heat the corn tortillas according to the instruction.
- To assemble put a big tablespoon of coleslaw on the corn taco, following by a couple of avocado slices, 2-3 fish bites, and some fresh coriander leaves. Squeeze some more fresh lime juice on top and enjoy!
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