Fish tacos with cilantro slaw are pure magic on a plate. Last Tuesday evening, as I stood in my kitchen contemplating dinner options, my mind wandered to our recent beach vacation. The memory of those incredible fish tacos we devoured seaside kept calling to me.
I’ll be honest – I’ve tried countless fish taco recipes over the years. Some were too bland, others too complicated for a weeknight meal. But this recipe? It’s become my absolute favorite. The combination of perfectly seasoned cod, crisp cilantro slaw, and that addictive sriracha mayo creates something truly special.
What makes these tacos stand out is the spice blend. I use a mix of chili powder, paprika, and cumin that gives the fish an incredible depth of flavor. The cayenne adds just enough heat without overwhelming your taste buds.
The beauty of this recipe lies in its simplicity. While it tastes like something you’d order at a upscale taco shop, it comes together in just 25 minutes. Perfect for those nights when you want something special but don’t have hours to spend in the kitchen.
I discovered this combination during a particularly busy week last month. My kids were asking for “something different,” and I had cod thawing in the refrigerator. Sometimes the best recipes come from necessity and a little creativity.
The cilantro slaw adds the perfect crunch and freshness. It cuts through the richness of the fish beautifully. And don’t even get me started on the sriracha mayo – it’s become my new obsession. I’ve been putting it on everything from sandwiches to roasted vegetables.
These tacos transport me back to that beachside restaurant every single time. But the best part? They’re even better homemade because you control every ingredient and every flavor.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Recipe Details & Instructions
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Thick-cut cod | 1½ lb | Pat dry before seasoning |
| Olive oil | 1 Tbsp | Extra virgin preferred |
| Unsalted butter | 1 Tbsp | Adds richness to fish |
| Chili powder | 2 tsp | Use good quality blend |
| Paprika | 2 tsp | Sweet or smoked both work |
| Ground cumin | 1 tsp | Fresh ground is best |
| Garlic powder | 1 tsp | Not garlic salt |
| Onion powder | 1 tsp | Adds depth |
| Black pepper | ½ tsp | Freshly ground |
| Salt | ½ tsp | Fine sea salt |
| Cayenne pepper | ¼ tsp | Adjust to taste |
| Tortillas (6-inch) | 8 | Corn or flour |
| Shredded cabbage | 2 cups | Mix red and green |
| Lime juice | 1 lime | Fresh squeezed only |
| Cilantro | ¼ cup | Chopped fresh |
| Low-fat mayonnaise | ½ cup | For sriracha mayo |
| Sriracha sauce | 1 Tbsp | Adjust for heat level |
| Sugar | 2 tsp | Balances the heat |
Instructions
Prepare the Spice Mix: Start by combining all the dry spices in a small bowl. Mix the chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne until well blended. This spice mixture is what gives our fish its incredible flavor.
Season the Fish: Pat the cod completely dry with paper towels – this step is crucial for good searing. Cut the fish into portions that will fit nicely in your tortillas. Rub the spice mixture evenly over both sides of the fish pieces. Let it sit for 5 minutes while you prepare the other components.
Make the Cilantro Slaw: In a medium bowl, combine the shredded cabbage with lime juice and chopped cilantro. Season with salt and pepper to taste. The lime juice will start to soften the cabbage slightly while adding brightness. Set aside – the flavors will continue to develop.
Prepare the Sriracha Mayo: Whisk together the mayonnaise, lime juice, sriracha, salt, and sugar in a small bowl. Start with half the lime juice and add more to reach your preferred consistency. The sugar balances the heat perfectly. Taste and adjust the sriracha level to your preference.
Cook the Fish: Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the seasoned cod pieces. Cook for 3-4 minutes per side until the fish flakes easily and has a beautiful golden crust. Don’t move the fish too early – let it develop that gorgeous sear.
Warm the Tortillas: While the fish cooks, warm your tortillas. I prefer using a dry skillet for 30 seconds per side, but you can also wrap them in damp paper towels and microwave for 20 seconds.
Assembly: Break the cooked fish into bite-sized pieces. Spread a thin layer of sriracha mayo on each tortilla. Add the fish, top with cilantro slaw, and finish with an extra drizzle of that amazing sriracha mayo.
Pro Tip: Make extra sriracha mayo! You’ll want to put it on everything. It keeps in the refrigerator for up to a week.
The key to perfect fish tacos is balancing all the elements. The spiced fish provides warmth and protein, the slaw adds crunch and freshness, and the sriracha mayo ties everything together with creamy heat.
Tips, Variations & FAQ
Recipe Variations & Tips
These fish tacos are endlessly adaptable to your preferences and what you have on hand. I’ve made them with mahi-mahi, tilapia, and even salmon – all with fantastic results. The spice blend works beautifully with any firm white fish.
For a healthier version, try grilling the fish instead of pan-searing. The spice rub creates an amazing crust on the grill too. Just oil your grates well to prevent sticking.
The slaw can be prepared up to 2 hours ahead, which makes this perfect for entertaining. The cabbage actually benefits from sitting in the lime juice – it becomes more tender and flavorful.
Storage Tips: Cooked fish keeps in the refrigerator for up to 2 days, though it’s best enjoyed fresh. The sriracha mayo will keep for a week, and the dry spice blend stores in an airtight container for months.
Make It Your Own: Add diced avocado or a squeeze of fresh lime juice just before serving. Some nights I throw in pickled red onions or a sprinkle of cotija cheese. The beauty of tacos is their flexibility.
For extra heat lovers, add diced jalapeños to the slaw or bump up the cayenne in the spice mix. For milder tastes, reduce or omit the cayenne entirely.
Frequently Asked Questions
Q: Can I use frozen fish for this recipe? A: Absolutely! Just make sure to thaw it completely and pat it very dry. Excess moisture will prevent proper searing and can make your spices slide off.
Q: What’s the best substitute for sriracha in the mayo? A: Try chipotle peppers in adobo for a smoky heat, or use your favorite hot sauce. Even a dash of cayenne pepper mixed with a little honey works well.
Q: Can I make this recipe dairy-free? A: Yes! Skip the butter and use extra olive oil for cooking the fish. Use vegan mayonnaise for the sriracha mayo – the flavor is nearly identical.
Q: How do I prevent my tortillas from breaking? A: Always warm them before filling. Moisture and heat make tortillas more pliable. If you’re using corn tortillas, try double-stacking them for extra strength.
Q: Can I prep the spice blend ahead of time? A: Definitely! This spice mix keeps for months in an airtight container. I often make double batches because it’s also fantastic on chicken, shrimp, or roasted vegetables.
Q: What sides go well with these fish tacos? A: I love serving them with Mexican rice, black beans, or a simple avocado salad. Fresh fruit like watermelon or pineapple makes a refreshing contrast to the spiced fish.
These fish tacos have become a regular rotation meal in our house. They satisfy that craving for restaurant-quality food while being simple enough for a busy weeknight. The combination of textures and flavors never gets old, and everyone can customize their tacos exactly how they like them.
The best part? Watching family and friends take that first bite and their eyes light up. That’s when you know you’ve created something special. These tacos bring a little sunshine to any dinner table, any day of the week.
Fish Tacos with Cilantro Slaw and Sriracha Mayo
Ingredients
- Fish:
- 1½ lb thick-cut cod
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper
- 8 6-inch tortillas
- Slaw:
- 2 cups shredded cabbage red and/or green
- juice of ½ lime
- ¼ cup cilantro chopped
- ¼ tsp salt and black pepper to taste
- Sriracha Mayo:
- ½ cup low-fat mayonnaise
- juice of ½ to 1 lime
- 1 Tbsp sriracha
- ¼ tsp salt
- 2 tsp sugar
Instructions
- Combine all dry spices in a small bowl. Mix chili powder, paprika, cumin, garlic powder, onion powder, pepper, salt, and cayenne until well blended.
- Pat cod completely dry with paper towels. Cut into tortilla-sized portions. Rub spice mixture evenly over both sides. Let sit 5 minutes.
- In a medium bowl, combine shredded cabbage with lime juice and chopped cilantro. Season with salt and pepper. Set aside.
- Whisk together mayonnaise, lime juice, sriracha, salt, and sugar in a small bowl. Adjust sriracha to taste.
- Heat olive oil and butter in a large skillet over medium-high heat. When butter foams, add seasoned cod. Cook 3-4 minutes per side until fish flakes easily.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20 seconds.
- Break cooked fish into bite-sized pieces. Spread sriracha mayo on tortillas, add fish, top with cilantro slaw, and finish with extra mayo.
Notes
Make extra sriracha mayo – it keeps for a week in the refrigerator
Recipe works well with mahi-mahi, tilapia, or salmon
For dairy-free version, skip butter and use extra olive oil
Double-stack corn tortillas to prevent breaking
