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Chipotle-Lime Cabbage Fish Tacos

Mountain Cravings
Fish tacos are summertime-perfect: simple cabbage slaw, zesty chipotle-lime sauce, & cajun-spiced tilapia.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Dishes
Cuisine Mexican
Servings 8 tacos
Calories 152 kcal


Cabbage Slaw

  • 1/2 head green cabbage shredded
  • 1/2 red onion thinly sliced
  • 1/2 bunch cilantro roughly chopped
  • 1 jalapeño minced
  • 2 T. red wine vinegar
  • 1 T. olive oil
  • salt & pepper to taste

Chipotle-Lime Sauce

  • 1/4 cup fat-free sour cream
  • 1/4 cup fat-free mayonnaise
  • 2 T. chipotle hot sauce more or less to taste
  • 1 t. lime juice
  • 1/2 t. garlic powder

Fish Tacos

  • 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.