Fish Tacos with Cabbage Slaw and Avocado

Other Fast With Fish Published January 25, 2026

Fish tacos are a perfect fish-day meal — light, bright, and endlessly customizable. Crispy pan-fried cod or tilapia sits on a warm corn tortilla, topped with crunchy cabbage slaw, creamy avocado, and a squeeze of lime. The whole thing takes twenty minutes and feeds a crowd.

There is no dairy-based crema here, and none is needed. Avocado provides the richness, lime provides the acid, and the fish provides everything else.

FASTING LEVEL: Fast With Fish
SERVINGS: 4 (3 tacos each)
TIME: 25 minutes

INGREDIENTS

- 600g firm white fish fillets (cod, tilapia, or mahi-mahi), cut into strips
- 12 small corn tortillas
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 3 cups green cabbage, shredded very fine
- 1 jalapeño, seeded and minced
- Juice of 3 limes (divided: 2 for slaw, 1 for serving)
- 2 tablespoons olive oil (for slaw)
- 2 ripe avocados, sliced
- Fresh cilantro, roughly chopped
- Hot sauce, for serving

METHOD

1. Toss the shredded cabbage with the jalapeño, juice of 2 limes, 2 tablespoons olive oil, and a generous pinch of salt. Set aside to soften while you cook the fish.

2. Pat the fish dry and season with cumin, smoked paprika, garlic powder, chili powder, salt, and pepper.

3. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Cook the fish strips for 3-4 minutes per side until golden and flaky. Break into large pieces with a spatula.

4. Warm the tortillas directly over a gas flame for 15 seconds per side, or wrap in foil and heat in a 180C/350F oven for 5 minutes.

5. Assemble each taco: warm tortilla, a few pieces of fish, a generous heap of cabbage slaw, avocado slices, and fresh cilantro. Squeeze the remaining lime over the top. Serve with hot sauce.

NOTES

- Double-stack the corn tortillas if they are thin — this prevents tearing.
- The slaw improves as it sits. Make it 30 minutes ahead if you have the time.
- Grilling the fish instead of pan-frying is excellent if weather permits.
- For a crunchier taco, dust the fish in seasoned cornstarch before frying.