Smoky Fish Tacos With Tangy Slaw And A Coconut Lime Cilantro Sauce

Tacos make me very happy! I’m a fan of all- soft, hard, chicken, pork, beef, and as you can tell fish as well. I love all things wrapped, folded and layered so tacos are definitely a welcome favourite each week in our home. Simply put these fish tacos are mouthwateringly delicious. You can use any type of firm white fish you have available, and this rub is a wonderful one to have on hand which really works well with seafood in general. I have used it in other fish recipes as well as a shrimp rub too.

Fish Tacos With Coconut Lime Cilantro Sauce

The slaw is a must and you can use it with any type of tacos you make. It adds a zesty crunch and acidity that I love to my tacos. That creamy coconut lime cilantro sauce aka ‘green sauce’ is also great with all sorts of tacos too, but I especially love it with shrimp and fish tacos. It’s fresh creamy and oh so flavourful! This is a quick and easy recipe for any day of the week and I know you guys will love it!

Fish Tacos With Coconut Lime Cilantro Sauce

For the fish

Ingredients

  • 4 firm white fish fillets (I used tilapia)
  • 2 tbsp paprika
  • ¼ tsp cayenne pepper
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dry mustard
  • 1 tsp salt
  • ½ tsp brown sugar /coconut sugar
  • 2-3 tbsp olive oil

Directions

  1. Combine all the spices and empty onto a plate or shallow bowl. Dredge the fish and rub the spices into it both sides and set aside

  2. Heat a large size pan and olive oil to medium heat and sauté the fish fillets for a few minutes on each side until done. Remove and cut in half and tent with foil while preparing to assemble tacos

For the slaw

Ingredients

  • 1 cup finely sliced or shredded red cabbage
  • 1 cup finely sliced or shredded white cabbage
  • ¼ cup of cilantro or Chadon Beni chopped
  • 1 clove of garlic grated
  • Juice from 2 limes
  • ½ cup Greek yoghurt
  • 3 tbsp of jalapeños in brine chopped (or one fresh jalapeño or hot pepper seeds removed and chopped finely
  • 1 tbsp honey or maple syrup
  • Salt and pepper to taste

Directions

  • Combine all ingredients in a large bowl and massage well for all the flavours to combine and refrigerate while making the fish to allow the flavours to develop further

Fish Tacos With Coconut Lime Cilantro Sauce

For the coconut lime cilantro sauce

Ingredients

  • 1 cup cilantro or Chandon Beni
  • ½ cup sliced green onion or chives
  • 1 jalapeño pepper or your choice of hot pepper seeds removed and chopped
  • 2 cloves garlic
  • 1 cup coconut milk or cream
  • Juice from 1 lime
  • Salt and pepper to taste

Directions

  • In a food processor pulse the cilantro, green onions, jalapeño, and garlic until finely chopped. Add the coconut milk and lime juice and pulse until combined and creamy. Season with salt and pepper to taste

To serve and assemble tacos

  • 8 small tortillas (toasted in a large pan or left as is according to preference)
  • Chopped tomatoes
  • Crumbled cotija cheese or feta
  • Extra lime wedges

  • Top each tortilla with fish, slaw, sauce and chopped tomatoes and crumbled cheese. Serve with extra lime wedges.


Fish Tacos With Coconut Lime Cilantro Sauce