New This Month

Fish Tacos


With simple ingredients, fish tacos are a light and easy meal. The creamy red-cabbage slaw can also be served on sandwiches or as a side for any Mexican dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2005


  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • Coarse salt and ground pepper
  • 1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
  • 4 scallions, thinly sliced (about 1/2 cup)
  • 1 jalapeno chile, halved lengthwise, one half minced
  • 2 tablespoons olive oil
  • 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
  • 8 flour tortillas (6-inch)
  • 1/2 cup fresh cilantro leaves


  1. In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.

  2. In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.

  3. Meanwhile, warm tortillas according to package instructions.

  4. To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

Cook's Notes

For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.

Reviews Add a comment

  • chefpollo
    12 JUL, 2013
    These were yummy! Nice and tart and love the cilantro! Will definitely make again and again. Used halibut and lightly seasoned the fish.
  • Joan Pagan
    7 JUN, 2013
    These are the best ever! The sauce itself is incredible and like the other reviewer I also added cilantro. These will be served in my home often!
  • MS12101570
    13 MAR, 2012
    This is THE BEST fish taco recipe. Slaw is delicious and could be eaten on it's own as a side dish. I use pickled jalapeƱos instead of fresh. Have experimented with other fish but tilapia is best. Have made many times and we never tire of it.
  • AndreaMarieDwyer
    10 AUG, 2011
    LOVE this recipe! Just made it again tonight, but I've been making it for years. Very yummy. I make extra sour cream sauce (of course) and serve it with cumin-y black beans (we like them saucy on the stovetop) and dice up avocado to go on the tacos. Toast up the tortillas in a skillet. For the kids, I saute the fish without the jalepeno. Yum!
  • ColleenWagner
    31 JAN, 2011
    GREAT! Great flavor and very fresh! I used pre-packaged coleslaw (shredded cabbage and carrots) mix and frozen cajun crusted talipia and baked it according to directions. I added a handful of Cilantro right to the slaw.
  • britnym
    22 MAY, 2010
    These fish taco have a great flavor combination. I've also used green cabbage instead of red and both turn out great. We have come to like them better with white corn tortillas and usually serve with spicy black beans. mmmm!!
  • ndminsalv
    5 MAY, 2010
    Great quick and rather healthy recipe, which the kids ate up. Made a couple changes: green instead of red cabbage (store didn't have it!), added more scallions, added cilantro right into the slaw. Eliminated jalepenos. Still delish.
  • melaniesizemore
    5 MAY, 2010
    I love fish tacos but I use a variation on this recipe: last night I marinated catfish in lime juice before grilling the fillets on the Foreman. The fish flakes right off. I enjoy corn tortillas better- the sweet hint of corn pairs well with the other flavors. I include mango, radishes, red cabbage and cilantro in my bar and squeeze a little lime to top it off. So easy, healthy, and inexpensive! Serve with guac.
  • spooky4u
    3 JAN, 2009
    This recipe is delicious and very easy to make. I use the whole scallion and keep the jalepeno seeds in. One of my favorites to make for my family.
  • babymama
    30 SEP, 2008
    Can anyone tell me if you use the entire scallion and if you remove the seeds from the jalepeno? Knew at this!