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closeup of Asian fish tacos with a bowl of tortillas and a second bowl of cut limes on the left side

Asian Style Fish Tacos with Wilted Cabbage Slaw

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This easy fish taco recipe can be made in one pan! No deep frying required. A simple but flavorful recipe, it's a great choice for family dinner or a date night.
Course Main Course
Cuisine Latin American
Dish Type Tacos
Diet and Health healthy-ish
Seasonal autumn, Father's Day, Fourth of July, Labor Day, summer
Ingredient fish
Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins
Servings 4 servings
Author Carla Snyder

Ingredients

  • 2 ripe avocados
  • 1/4 cup [10 g] cilantro
  • 2 green onions
  • 1 clove garlic
  • 2 limes
  • 1- lb [455 g] tilapia substitute with snapper, catfish or other white fish
  • 1/2 tsp salt plus more for sprinkling
  • Freshly ground black pepper
  • 2 Tbsp unseasoned rice vinegar
  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp honey
  • 2 tsp Asian sesame oil
  • 1/3 cup [80 g] mayonnaise
  • 8- oz [230 g] packaged cole slaw mix
  • 8 to 10 corn tortillas warmed
  • Chopped, roasted peanuts as an accompaniment
  • Homemade pickled onions as an accompaniment See article above for recipe

Instructions

  • On a large cutting board, peel, pit and slice the avocado and transfer it to a small plate. Chop the cilantro and slice the green onions and transfer them to a medium bowl.
  • Mince the garlic, halve 1 lime and quarter the other.
  • Cut the fish into pieces about 4-in long and salt and pepper them.
  • Combine the vinegar, 1 tablespoon vegetable oil, soy, honey and sesame oil in a small bowl. Set aside.
  • Combine the mayonnaise and the juice of 1/2 lime in another small bowl. Store in the refrigerator until serving.
  • Season both sides of the fish with salt and black pepper.
  • Heat a 12-in [30.5 cm] skillet over medium-high heat and add the remaining 1 tablespoon vegetable oil.
  • When the oil shimmers, add the seasoned fish to the pan in batches, being careful not to overcrowd the pan. Cook the fish for 3 minutes, turn it over and cook the other side for another 3 minutes.
  • Transfer the fish to a plate and keep warm while cooking the remaining fish in the same manner.
  • Add the garlic to the hot pan and saute for 30 seconds or until fragrant.
  • Add the vinegar mixture to the pan and bring to a boil. Remove the pan from the heat and quickly add the coleslaw mix, stirring to combine it well.
  • Immediately transfer the warmed slaw to the bowl with the cilantro and green onion, mixing well.
  • Taste and squeeze in the remaining halved lime and a sprinkle of salt and pepper if it needs it.
  • Warm the tortillas, covered with microwave-safe wrap in the microwave for 30 seconds to 1 minute.
  • Serve the slaw, avocado, fish, tortillas, quartered limes, lime mayo and peanuts at the table for the family to assemble their own tacos any way they like them.

Notes

Notes: Carla likes beer with tacos and just about any beer you want to drink will be terrific with the fish. Why not try something local you’ve never tried before? Any IPA will work beautifully.