Fish Tacos with Coleslaw and Lime Yogurt
These family friendly Fish Tacos with Coleslaw and Lime Yogurt are not only a fun and healthy way to serve fish, but they are quick to prepare, which makes them ideal for weeknight meals. One of the reasons they are so fast to make, is the spice rub. As much as I love breaded fish, the extra couple of steps it adds to the cooking process, often makes me shy away from it on busy weeknights, saving it for the weekend when I have more time for dinner prep.
Another way I save time, when making these fish tacos, is by using my food processor along with the slicing blade, to quickly slice cabbage. Gentle pressure on the food processors feeding tube, results in finely sliced cabbage. Firmer pressure results in coarser slices. I barley apply any pressure at all, getting a nicely sliced head of cabbage in no time.
Even though this recipe only calls for about a half a head of cabbage, I usually slice the whole thing and store the rest in an airtight container in the fridge. It’s so much more convent to use, when it’s already done!
I like the long thin slices of the julienne cut carrots for these tacos, but in a pinch I’ve even shredded the carrots using the shredding blade of my food processor. Right in the same bowl as the cabbage, no need to clean it out in between.
Sometimes I even prep the cabbage, carrots and dressing the night before, so at dinner time, all I need to do to prepare the coleslaw is julienne the apple, and toss everything together.
This recipe is really easy to increase too. If your family has a lot of big eaters, if you have an extra person coming for dinner, or if you want leftovers, you can easily increase the amount of fish by a few fillets or even double the fish portion of the recipe without needing to increase the rest. There will be plenty of spice mix and coleslaw (if you need more just toss in some of that extra sliced cabbage you blitzed through the food processor).
I always make enough so there will be leftovers, because usually everyone in my family takes it for school and work lunches the next day. We just pack everything in separate airtight containers – two tortillas either folded in quarters or rolled together, a sandwich container with a fish fillet divided in two, a container of coleslaw, a small container of lime yogurt and a spoon to put it all together.
Or try these delicious Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing for a fast, fresh and flavorful lunch made with reinvented leftovers from dinner.
And if you are looking for a couple of snack or lunch ideas to use up that extra cabbage you might want to try Tuna Slaw Salad, Rice Cakes with Hummus, Carrots, Cabbage and Celery, Heads or Tails Cream Cheese Coin Sandwiches or Cucumber Cream Cheese Sandwiches.
- 1 lb (450 g) firm white fish fillets, such as tilapia, cod or snapper
- kosher salt
- 1 tablespoon Fish Taco Spice Mix (recipe below)
- 2 tablespoons olive oil
- 8 whole wheat or corn 8" tortillas, warmed before serving*
- For Coleslaw
- 4 cup finely sliced cabbage (about half a small cabbage)
- 1 large carrot, finely julienned
- 1 apple, finely julienned
- 2 tablespoons cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon salt
- 1/4 teaspoon pepper
- For Lime Yogurt
- 1 cup plain yogurt
- zest of 1/2 lime
- juice of 1/2 lime
- Pat fish dry and season with salt, on both sides.
- Using 1 tablespoon of the Fish Taco Spice Mix, gently rub fillets, coating both sides.
- Heat 1 tablespoon of oil, in a skillet, over medium high heat. Cooking half of the fish at a time, cook for 3 minutes, flip and cook 2 to 3 minutes more or until fish flakes easily with a fork. Transfer to a plate and repeat with remaining fish.
- In a large bowl, toss cabbage, carrot and apple.
- Whisk together vinegar, maple syrup, salt and pepper. Pour over cabbage mixture and toss.
- In a small bowl, stir together yogurt, lime zest and lime.
- To serve tacos, place half a fish fillet on a warm tortilla, top with coleslaw and lime yogurt.
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon ground cayenne pepper
1 teaspoon salt
Makes 3 1/2 tablespoons
*Warm tortillas, 4 at a time, by stacking and either wrapping in a clean dish cloth and microwaving for 30 seconds at a time until warmed through or wrapping in foil and heating in a 350°F oven, for 15-20 minutes.