Go Back

Easy Fish Tacos with a Savory Twist

Pan-seared white fish tacos with a spicy lime slaw, avocado aioli, cilantro and crunchy nuts. See linked post 'Karen's Soon To Be Famous Fish Tacos' for exact measurements.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 tacos
Course: Main Course
Cuisine: Mexican-inspired
Ingredients Method Notes

Ingredients
  

The Pan-Sautéed Fish
  • Fresh whitefish fillets cod, tilapia, or mahi-mahi
  • Taco spice blend garlic powder, onion powder, cumin, cayenne, coriander, ginger, salt, pepper
  • Splash of oil for the pan
The Spicy Lime Slaw
  • Shredded cabbage green, red, or a mix
  • Shredded carrots
  • Spicy Lime Vinaigrette lime juice, olive oil, honey, Dijon mustard, Chipotle Tabasco
Toppings
  • Avocado Aioli avocado, mayo, Green Tabasco, lime juice
  • Cilantro
  • Chopped nuts peanuts or cashews
  • Lime wedges
  • Warm tortillas corn or flour

Method
 

  1. Prep the toppings: whisk the Spicy Lime Vinaigrette and toss with the cabbage/carrot slaw. Set aside so the flavors mingle. Blend the Avocado Aioli until smooth and creamy.
  2. Sear the fish: pat fish dry and coat both sides generously with the spice blend. Heat a splash of oil in a skillet over medium-high heat. Sear 3–4 minutes per side (depending on thickness) until it flakes easily.
  3. Assemble and serve: warm tortillas briefly in a dry skillet. Spoon avocado aioli onto a tortilla, add fish pieces on one side, top with slaw, sprinkle with cilantro and nuts. Fold, skewer if needed, serve with lime wedges.

Notes

This is the storytelling version — for exact measurements Karen links to 'Karen's Soon To Be Famous Fish Tacos'. The unexpected crunch from peanuts or cashews is the signature move.