Fish Tacos and Cilantro Coleslaw, 20 Minutes Max

"This is one of my best-kept secrets recipe for serving a healthy, easy and really flavorful dinner in about 20 minutes."
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by megs_ photo by megs_
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:
4 tacos




  • Bake fish fillets according to package directions.
  • Wrap the tortillas in aluminum foil and place them in the oven to heat.
  • Or heat them at the last minute in a microwave in plastic wrap.
  • Shred or chop the cabbage.
  • In a medium bowl, combine the cabbage with all the remaining ingredients.
  • Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

Questions & Replies

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  1. Staci B.
    Would this slaw pair well the sliced brisket tacos?
  2. Poisonesse
    Something is seriously wrong with the nutrition on this dish.First, I searched for calories on battered fish fillets (frozen) and the LOWEST I found was 205 calories. Second, the recipe states it makes one serving, which would mean that a serving size is 4 tacos. 4 tacos for 176.8 calories? Impossible! The lowest calorie flour tortillas I can find are 50 calories... which would be 200 just for the tortillas! SMH


  1. Lindseypinch
    These were so easy and really really good! I might add more jalepeno next time, but the slaw was so good I could have eaten it by itself!
  2. Melanie Adrienne
    Best fish taco recipe we've tried yet! Excellent- thanks!
  3. UT Theta Chef
    I use a Tilapia fillet seasoned with taco seasoning instead of a battered fillet but the slaw is what makes the taco so good! It is perfect with fish. I've used this many times and love it every time. Thanks for a great recipe!
  4. EmilyStrikesAgain
    Made the cabbage slaw only and loved it! Super quicky, easy and incredibly fresh tasting and flavorful. I chopped up a few hot jarred jalapeno rings since the quantity needed was so small and it worked out great. Made with roasted chickpea tacos in both corn and flour tortillas.
  5. Margie R.
    I absolutely love this recipe it is so easy and delicious. It is my lent go to for lunch. I often substitute corn tortillas for the flour and I use pickled jalapenos in the slaw.


  1. MeemawB
    I can't believe I haven't rated this already! We love this recipe and use it all of the time. It is also very good with frozen popcorn shrimp instead of the fish. This is the best fish taco recipe there is. Don't be afraid to use the jalapeno because they aren't too hot in this recipe. Thank you for a wonderful recipe!!!
  2. Michelle S.
    OH MY GOD!!! These are absoltely incredible!! I found a new favorite! I did use more onion and a generous dash of garlic in the slaw, and fish sticks instead of fillets out of laziness! We did a very small sprinkling of cheese and topped them with salsa as well as the slaw. Absolutely incredible! My husband kept saying these are REALLY good (like he was surprised or something!!) I will enjoy these for a long, long time!
  3. Heavens Kitchen
    I really goofed up while making these, but they still turned out delish! I accidentally grabbed the curry powder (thinking it was the cumin) and didn't realize my mistake until I'd already added it to the slaw. No big deal, though. I had subbed lemon juice for the lime juice, since it was all I had, and all of the flavors still came together wonderfully--even with the curry instead of cumin. The cilantro really makes the slaw! This was a very good (and super easy) lunch that I'll be sure to make again.
  4. Mamas Kitchen Hope
    This is so yummy! The lime/mayo/cumin dressing is wonderfully zippy and zesty! It MAKES this taco! The only change I made was that I used some left over fish that I had prepared for a previous supper instead of the commercially frozen battered fillets and used an already bagged coleslaw mix of green and purple cabbage and carrots. This made a fast and delicious lunch and was a wonderful way to use up that left over fish (which usually goes to the cats! lol) Thanks for a great recipe Fluff! It's a keeper!
  5. Chef Garlic
    For those of you that know me, I rarely follow a recipe. I like things easy as can be for daily meals. In this recipe, I used a package of angel hair cabbage slaw mixture, to avoid chopping cabbage. I also used fish sticks instead of fillets to cut out, haha, cutting time. Other than those changes, I had to add some garlic powder. I can't make anything without it! And, because I like a lot of flavor, I did add a whole bunch of cilantro, probably at least 10 tablespoons or so. I let the slaw set up all day, and even non-slaw eaters gobbled this dish up. Luckily, I had the startings for a second batch of slaw, and was able to make that up for our lunches the next day. I served diced tomatos and jalapenos on the side for the picky eaters. It was a perfect meal for ninety degree weather! I can't wait to fix it again! Thank you so much!


Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
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