Summer Recipes

Recipe: Fish Tacos

Refreshing, flavorful tacos.

By Russell van Kraayenburg September 10, 2014

Throw some creamy, delicious slaw on top of fresh fish with a squeeze of lime and a sprinkling of cilantro, add a tortilla, and you've got one of my favorite dishes. The best thing about fish tacos is that they're super simple to make at home.

With flavorful white fish like Alaskan Cod, a sweet, zesty slaw, and bright toppings like cilantro, lime juice, and red onion, these fish tacos are a stand-out meal. Serve these tacos with some of your favorite chips and salsa—perhaps a nice margarita, too—and you've got yourself the perfect Tex-Mex meal.

Fish Tacos


  • 2 cups shredded red cabbage
  • 1/2 cup shredded carrot
  • 1 teaspoon lime zest
  • 1/4 cup mayonnaise
  • 2 tablespoons vinegar
  • Salt and pepper, to taste
  • Olive oil
  • 1 large cod filet
  • 6 flour tortillas (recipe here
  • Lime juice
  • Cilantro
  • Chopped red onion


  1. In a large bowl, mix together the cabbage, carrot, lime zest, mayonnaise, vinegar, salt, and pepper. Set aside.
  2. Place enough olive oil in large pan to coat the bottom. Heat over medium-low heat. Season the cod filet with salt and pepper.
  3. Once the pan is hot, add the cod and cook for 5 to 10 minutes or until the sides of the filet begin to become opague. Flip and cook another 5 to 10 minutes or until the fish is cooked through. 
  4. Remove the fish from the pan and break it up into chunks.
  5. Fill a tortilla with cod and then slaw. Sprinkle with lime juice, and top with cilantro and red onion to your taste.
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