Skip to main content

Fish Tacos with Avocado Slaw

These fish tacos are pan fried with a light coating of cornmeal, if you prefer a crunchier fish try our Breaded and Baked Fish Tacos

Make sure to use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Cook Time
  • Prep Time
  • 3 to 4Servings


Fish Tacos

  • 1 pound white fish, like cod, halibut, or snapper
  • ¾ cup whole wheat flour
  • ¼ cup cornmeal
  • 2 egg whites
  • 1 cup extra virgin olive oil, such as Colavita
  • 8 corn or whole wheat tortillas, warmed
  • Garnish: avocado slaw, salsa, lime wedges

Avocado Slaw

  • Juice of 2 limes
  • 3 tablespoons extra virgin olive oil, such as Colavita
  • 2 avocados, diced
  • 1 small cabbage head, shredded
  • 1 jalapeño, diced
  • 1 bunch fresh cilantro, chopped
  • ½ red onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper


Avocado Slaw:

1. In a mixing bowl, mix together lime juice, evoo and avocado, mash well.

2. Add cabbage, jalapeño, cilantro, onions, salt, and pepper. Toss well. 

3. Cover and refrigerate until ready to serve.

Fish Tacos:

1. Cut fish into small strips, about 2-inches long by 1-inch wide.

2. Mix flour and cornmeal together in a small bowl. 

3. Place egg whites in a small bowl. Lightly froth with a fork.

4. Add evoo to a frying pan and place over medium-high heat. 

5. Dredge fish in the flour mix, then egg white, and back into flour mix.

6. Pan fry for 1 minute on each side, until browned and cooked through.

7. Lay tortilla on a plate, then fish, then slaw. Add salsa, a squeeze of lime, wrap and eat.

Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.