Fish Tacos with Cabbage Slaw and Crema

I love fish tacos. If I should devour them every day I could. They are easy-to-make and continually a crowd-pleaser. Not to say, they are a wholesome alternative to other kinds of meat-stuffed tacos and a brilliant way to burn up leftover fish.

Fish Tacos with Cabbage Slaw and Crema
Fish Tacos with Cabbage Slaw and Crema


  • COD
    • 2 tablespoons vegetable oil
    • 1 small lime, juiced
    • 1 clove garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • Salt and freshly ground black pepper
    • 1 pound baked cod
    • 1/2 cup sour cream
    • 1/3 cup mayonnaise
    • 1 small lime, juiced
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon cumin
    • 1 teaspoon chipotle chili powder or smoked paprika
    • 1/4 teaspoon salt
    • 1 teaspoon hot sauce, preferably Tabasco
    • 1 pound shredded cabbage
    • 1 teaspoon salt
    • 1/4 cup thinly sliced red onion
    • 1/2 cup cilantro, finely diced
    • 1 small jalapeño pepper, diced small
    • 2 limes, juiced
    • 2 tablespoons vegetable oil
    • 8 white corn or flour tortillas
    • Cojita cheese, diced tomatoes, fresh cilantro, avocado slices, lime wedges, pickled jalapenos, and hot sauce


For the cod:

In a large mixing bowl, whisk together the oil, lime juice, garlic, cumin, paprika, salt, and pepper. Add the fish to the bowl and let marinate for 20-30 minutes.

For the chipotle crema sauce:

Add all the ingredients to a small bowl and whisk together. Cover and refrigerate until ready to serve.

For the cabbage slaw:

Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, and oil. Let sit at room temperature until ready to serve.

To serve:

1. Place a small sauté pan over medium heat. Add the fish and marinade and heat until warmed through.

2. Warm the tortillas in the microwave or over an open flame for 30 seconds.

3. Remove fish from the pan using a slotted spoon and transfer to a plate. Allow resting for a few minutes before gently breaking into pieces.

4. Serve on warm tortillas, topped with slaw, crema, and choice of toppings.

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