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Fish Tacos

Fish Tacos
  • Duration
  • Cook Time
  • Prep Time
  • 4 people ServingsServings


  • 1 1/2 lbs snapper or tilapia fillets
  • Juice of 2 limes
  • 1 tsp Tabasco sauce
  • 2 Tbsp chopped fresh cilantro
  • Sea Salt and freshly ground pepper to tast
  • 1 Tbps olive oil
  • 2 cups shredded red cabbage
  • 2 cups shredded nappa cabbage
  • 1 cup shredded carrot
  • 1/2 cup mayonaise
  • 1 Tbsp milk
  • 1 tsp cidar vinegar
  • 1 tsp sugar
  • 6 flour tortillas


1 Pat fish filets dry. Sprinkle evenly with salt and pepper to taste.
2 Line a large cookie sheet with foil and coat with olive oil.
3 Combine lime juice, Tabasco and cilantro in a small bowl and mix well. Preheat oven to 400 degrees. Place fish on foil and baste with marinade every 5 minutes. Cook fish for 15 minutes, until it flakes. Cut into 3 inch pieces.
4 While fish is cooking, add cabbages and carrots to a large mixing bowl. Stir to combine.
5 Add mayonaise, milk, vinegar and sugar to a medium mixing bowl and whisk until smooth.
6 To assemble tacos, heat tortillas in 400 degree oven for 5 minutes. Place a piece of fish and a heaping tablespoon of cole slaw onto a tortilla. Fold one edge of tortilla over filling and serve.