Recipe

These Fish Tacos Are as Fresh as They Are Filling

By Gwen Tan at University of British Columbia

I don't know about you guys, but I for one absolutely love fish tacos. Just ask my friends – that's just about the only thing I ever order at a Mexican restaurant. Don't get me wrong, I know there are a plethora of other dishes that I could try, but when it comes to Mexican food, I am relatively conservative in this respect.

While I am a fan of the fish tacos at Tacofino, as a self-proclaimed health-nut, I'm always on the lookout for a healthier alternative . Let me assure you that this recipe is healthy and delicious– I know, crazy right? 

Word of caution – these tacos are addictive, so don't be surprised if you end up eating more than you thought you could, or decide to go on a Taco-Cleanse.  

Fish Tacos With Cabbage Slaw

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 3
Ingredients
  • 1 pound firm white fish such as tilapia mahi-mahi or cod
  • 2 medium limes halved
  • 1 small garlic clove finely chopped
  • 1 small head red or green cabbage
  • 2 tablespoons chopped cilantro
  • 1/2 medium red onion diced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 6-8 soft corn tortillas
  • 2 tablespoons vegetable oil plus more for the pan
  • Sea salt and freshly ground black pepper
  • Guacamole optional
  • Lime wedges for serving

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Step 1

Place the fish in a tray and squeeze half a lime over it.

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Step 2

Add the chopped garlic, cumin, chili powder and 1 tablespoon of oil.

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Step 3

Season with salt and pepper and turn the fish in the marinade until evenly coated.

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Step 4

Refrigerate the fish for 15-20 minutes.

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Step 5

Add the cabbage, onions and cilantro into a bowl.

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Step 6

Toss with the remaining half of 1 lime and 1 tablespoon of oil. Season with salt and pepper, add more if needed.

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Step 7

Heat up a frying-pan or grill on medium heat, and add tortillas one at a time to warm both sides, about 4 minutes in total. Set aside.

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Step 8

Lightly oil a pan and heat on medium-high heat until hot. Remove fish from tray and place in the pan.

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Step 9

Cook both sides of the fish until lightly browned and cooked through, about 5 minutes for each side (don't worry if the fish breaks apart). Transfer the fish to a plate.

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Step 10

To assemble each taco, break up some of the cooked fish and place it on the tortilla.

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Step 11

Top with a large spoonful of coleslaw and squeeze lime if necessary. Serve and enjoy!

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I promise you, these tacos are going to look Instagram-worthy, so start taking out those cameras and phones and get ready to take some pictures. Better yet, share it on Instagram with your local Spoon Chapter.