Fish tacos are summertime-perfect, easy and cravable without being too heavy for a hot evening on the porch. We’re making a super-simple cabbage slaw and an even easier sauce and sticking the fish in the oven because nobody wants to stand over a hot stove. Pour yourself a margarita, sit back, and congratulate yourself on getting the best fish tacos ever on the table in thirty minutes.
I come back to this recipe again and again because it’s just so dang simple and delicious. I usually have most of the ingredients already and it satisfies my all-the-time craving for Mexican food. By mid-summer, I’ll have a big batch of the slaw and sauce ready in the fridge, just waiting for those days we come back after a long day in the sun and want food now. This is the answer to those cravings.
I’m cringing every time I write ‘slaw’… because I do not want anything resembling picnic-mayo-smothered coleslaw on my tacos (or, frankly, on my plate ever). This is so much better. Fresh crunchy cabbage, red onion, cilantro, and spicy jalapeno are dressed with a little red wine vinegar and olive oil, just enough to soften the cabbage.
This is a cravable salad on its own. There have been many times after I run out of tortillas (see above, when this becomes a fridge staple) when I make a giant bowl of this cabbage slaw, top it with the chipotle-lime sauce, and call it lunch. No regrets.
The easiest way to ‘fry’ corn tortillas without being greasy is just spraying a nonstick skillet with cooking spray and giving the tortillas a half minute on each side over high heat. If you’re cooking for a crowd and need lots of tortillas ready at once, arrange the tortillas on baking rack and spray lightly with cooking spray. Stick them under the broiler, keep a close eye on them, and pull them out when golden-brown spots appear.
Serve with extra hot sauce, because some of us just don’t know when to stop.
- ½ head green cabbage, shredded
- ½ red onion, thinly sliced
- ½ bunch cilantro, roughly chopped
- 1 jalapeno, minced
- 2 T. red wine vinegar
- 1 T. olive oil
- salt & pepper to taste
- ¼ cup fat-free sour cream
- ¼ cup fat-free mayonnaise
- 2 T. chipotle hot sauce, more or less to taste
- 1 t. lime juice
- ½ t. garlic powder
- 4 fillets tilapia or other white fish
- cajun seasoning to taste
- 8 6" corn tortillas
- cooking spray
- Combine the ingredients for the cabbage slaw up to an hour ahead of time and set aside to let the cabbage soften. Stir occasionally.
- Combine the ingredients for the chipotle-lime sauce. Taste, adjust spice level, and set aside.
- Preheat the oven to 350°.
- Cover a baking rack with foil. Cut the fish fillets into half-inch slices and arrange on the foil. Sprinkle with cajun seasoning to taste.
- Bake the fish for 12-14 minutes, until fully cooked through and flaky.
- While the fish is cooking, heat a nonstick skillet over medium-high heat. Once the pan is hot, spray with cooking spray and set a tortilla in the center. Cook for about 30 seconds on each side, until golden brown spots appear and the edges begin to crisp. Repeat with remaining tortillas.
- Serve the cabbage slaw, chipotle-lime sauce, fish, and tortillas separately and assemble your own tacos.