Fish Tacos with Lime-Cilantro Slaw

Fish Tacos with Lime-Cilantro Slaw

This recipe was the inspiration for our Chef Prize People Choice Award 2016 (sorry that actual award winning recipe is a secret). We make and sell the Chef Prize version of this recipe in store, but this still remains my Go To Fish Taco recipe for Taco Tuesday!



  • 1 1/2 lb Fish Fillets Whitefish, walleye, salmon or trout
  • 1 Tbsp olive oil (optional)
  • 1 tsp Cumin
  • 1/2 tsp Paprika
  • 1 tsp Coriander
  • 1/8 tsp Salt
  • 1/4 tsp Garlic Powder
  • 8 Corn Tortillas

Cabbage Lime Cilantro Slaw

  • 2 cups Cabbage Shredded
  • 1 cup Carrots Shredded
  • 1/4 cup Cilantro
  • 3 Tbsp Mayonnaise
  • 3 Tbsp Sour Cream
  • 1 1/2 tsp Lime Juice
  • 1/4 tsp Salt
  • 1 clove garlic Minced


For the Tacos

  • Preheat oven to 375 degrees. Lay fish fillets on a foil covered baking sheet, skin side down.
  • Mix together the cumin, paprika, coriander, salt and garlic powder into a small bowl.
  • Mix the dry ingredients with the olive oil. You can skip the oil and instead just season the fillet.
  • Spread the oil mixture evenly over the fish fillets.
  • Place fish in oven and bake until easily flakes (15 minutes for whitefish, 20 for salmon). Baking time will vary based on thickness of fish, so I always recommend checking at 12 minutes and every 3-4 minutes after that.

For the Slaw

  • Mix cilantro, mayonnaise, sour cream, lime juice, salt and garlic clove into bowl.
  • Fold in shredded cabbage and carrot.
  • Warm tortillas in oven.
  • Assemble fish tacos by layering first the cabbage slaw, then the baked salmon


The Lime-Cilantro Slaw is a dish that can be made ahead and allowed to rest. The flavors do get better with time.

About the author: Amber Mae

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