Fish Tacos | Red Cabbage, Jalapeño, Lime Slaw

Transport your taste buds to a sun-soaked fiesta with these zesty fish tacos! Imagine succulent, perfectly seasoned fish tucked into warm corn tortillas and topped with a vibrant red cabbage, jalapeño, and lime slaw… Perfect for celebrating Cinco de Mayo or any day that calls for a flavor explosion!

Prep Time 20

Bake Time 8

Total Time 28

Equipment

Signature Spatula

Ingredients

▢ 12 oz (340 g) cod fillets
▢ 1 tsp (2 g) Ground Cumin (To Rub)
▢ 1/2 tsp (1 g) chili powder (To Rub)
▢ 1 Tbsp (14 g) olive oil (To Rub)
▢ 8 Corn Tortillas (Yellow | For Serving)
▢ 1 Avocado (Wedges | For Serving)
▢ fresh cilantro (For Serving)

LIME SAUCE

▢ 4 oz (115 g) Greek yogurt
▢ 1 garlic clove (grated on a Microplane)
▢ 2 limes
▢ 1/8 tsp (0.75 g) sea salt

RED CABBAGE SLAW

▢ 1/2 red cabbage head (Small | Thinly Sliced)
▢ 8 green onions (white and green parts | Thinly Sliced)
▢ 1 Jalapeño Pepper ( Seeded and Minced)
▢ 2 Tbsp (28 g) olive oil
▢ Salt, Pepper (To Taste)

Instructions

LIME SAUCE PREPARATION

In a small bowl, stir together the Greek yogurt and grated garlic. Finely grate the zest of 1 lime into the preparation (reserve the bald lime). Season to taste with salt. Set aside in the refrigerator.
4 oz Greek yogurt, 1 garlic clove, 2 limes, 1/8 tsp sea salt

RED CABBAGE SLAW PREPARATION

In a large bowl, toss together the thinly sliced cabbage, green onions, and jalapeño. Squeeze in 2 teaspoons lime juice (from the bald lime) and the 2 tablespoons olive oil. Season with salt and pepper (To Taste). Set aside.
1/2 red cabbage head, 8 green onions, 1 Jalapeño Pepper, 2 Tbsp olive oil, Salt, Pepper

COOK

Arrange an oven rack 4-6 inches | 10-15 cm from the heat source, and heat the broiler to high.
In a small bowl, whisk the ground cumin together with the chili powder to combine.
1 tsp Ground Cumin, 1/2 tsp chili powder
Place the fish on a rimmed baking sheet with foil paper, and rub the spice mixture all over the fish; then coat it lightly with olive oil.
Broil, turning the fish over halfway through, until it is just cooked through, 3 to 4 minutes per side. NOTE: Use a Digital Thermometer to ensure the fish is cooked through at 165F/75C. To serve, flake the fish with a fork.
12 oz cod fillets, 1 Tbsp olive oil

ASSEMBLY

Lightly toast the tortillas in a large dry skillet over high heat. Fill each tortilla with slaw, fish, and avocado slices if using. Top the filling with the lime sauce and cilantro leaves. Cut the remaining lime into wedges, and serve them alongside.
1 Avocado, fresh cilantro, 8 Corn Tortillas
Serve the Fish Tacos right away Enjoy & Bon Appétit!
NOTE: Refrigerate leftover up to 3 days.

Nutrition

Keyword authentic 5 de mayo recipe, cinco de mayo recipe, fish tacos, melissa clark, mexican tacos

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