Chili-Lime Fish Tacos with Corn Slaw

Dinner · Lunch

Chili-Lime Fish Tacos with Corn Slaw

Chili-lime cod meets crunchy corn and cabbage slaw in warm tortillas. Avocado and sour cream round out the spice, with extra lime to squeeze over each taco.
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Prep
20 minutes
Total
35 minutes
Serves
4 servings (2 tacos each)

Bring it to the table

About this recipe.

Pan-seared white fish, crunchy cabbage-corn slaw, avocado, and warm tortillas with a chili-lime seasoning.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 tbsp Olive oil (extra virgin)
  • 1 Lime (juice of)
  • 2 tsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 1/2 lb Cod (or other flaky white fish)
  • 1 tbsp Vegetable oil
  • Kosher Salt (to taste, for fish and slaw)
  • Black pepper (freshly ground, to taste, for fish and slaw)
  • 8 Corn Tortillas
  • 1 Avocado (diced)
  • Lime wedges (for serving)
  • Sour cream (for serving)

FOR THE CORN SLAW

  • 1/4 cup Mayonnaise
  • 1 Lime (juice of)
  • 2 tbsp Fresh Cilantro (freshly chopped)
  • 1 tbsp Honey
  • 2 cups Cabbage (purple; shredded)
  • 1 cup Corn kernels (cooked and cooled, or canned and drained)
  • 1 Jalapeno (minced)
  • 1/2 tsp ground cumin (for the fish marinade)

The cooking plan

How to make Chili-Lime Fish Tacos with Corn Slaw.

  1. Whisk the olive oil, juice of the first lime, chili powder, paprika, cayenne, and cumin in a shallow dish. Coat the fish in this marinade and refrigerate for 15 minutes.

  2. Meanwhile, whisk the mayonnaise, juice of the second lime, cilantro, and honey in a separate bowl. Toss with the cabbage, ready-to-eat corn, and jalapeno. Season with salt and pepper and keep chilled until serving.

  3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Lift the fish out of the marinade and season with salt and pepper. Discard the used marinade. Cook the fish in an uncrowded layer, turning once, until its thickest part reaches 145°F and it flakes easily. About 3 to 5 minutes per side is a guide; thickness changes the time. Rest for 5 minutes, then break into pieces.

  4. Warm the tortillas in a dry skillet until flexible. Divide the fish, slaw, and avocado among the eight tortillas. Finish with sour cream and serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chili-Lime Fish Tacos with Corn Slaw

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Pan-seared white fish, crunchy cabbage-corn slaw, avocado, and warm tortillas with a chili-lime seasoning.
Print Recipe
Prep Time 20 minutes
Total Time 35 minutes
Servings: 4 servings (2 tacos each)
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Instructions Notes

Ingredients
  

  • 3 tbsp Olive oil extra virgin
  • 1 Lime juice of
  • 2 tsp Chili powder
  • 1 tsp Paprika
  • ½ tsp Cayenne Pepper
  • 1 ½ lb Cod or other flaky white fish
  • 1 tbsp Vegetable oil
  • Kosher Salt to taste, for fish and slaw
  • Black pepper freshly ground, to taste, for fish and slaw
  • 8 Corn Tortillas
  • 1 Avocado diced
  •  
    Lime wedges for serving
  • Sour cream for serving
FOR THE CORN SLAW
  • ¼ cup Mayonnaise
  • 1 Lime juice of
  • 2 tbsp Fresh Cilantro freshly chopped
  •  
    1 tbsp Honey
  •  
    2 cups Cabbage purple; shredded
  •  
    1 cup Corn kernels cooked and cooled, or canned and drained
  •  
    1 Jalapeno minced
  • ½ tsp ground cumin for the fish marinade

Instructions
 

  1. Whisk the olive oil, juice of the first lime, chili powder, paprika, cayenne, and cumin in a shallow dish. Coat the fish in this marinade and refrigerate for 15 minutes.
  2. Meanwhile, whisk the mayonnaise, juice of the second lime, cilantro, and honey in a separate bowl. Toss with the cabbage, ready-to-eat corn, and jalapeno. Season with salt and pepper and keep chilled until serving.
  3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Lift the fish out of the marinade and season with salt and pepper. Discard the used marinade. Cook the fish in an uncrowded layer, turning once, until its thickest part reaches 145°F and it flakes easily. About 3 to 5 minutes per side is a guide; thickness changes the time. Rest for 5 minutes, then break into pieces.
  4. Warm the tortillas in a dry skillet until flexible. Divide the fish, slaw, and avocado among the eight tortillas. Finish with sour cream and serve with lime wedges.

Notes

Makes 8 tacos for 4 servings. There are two separate limes: one for the fish marinade and one for the slaw, plus wedges for serving. Use corn that is ready to eat; cook frozen corn according to its package and cool it before mixing. Keep the raw fish and its utensils separate from the slaw. The 35-minute total is an estimate with overlapping preparation.

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