Claude Chef

Fish Tacos with Cabbage Slaw

2 servings Prep: 20 min Cook: 10 min 480 cal/serving
mexican fish quick

Fish Tacos with Cabbage Slaw

Crispy pan-fried white fish in warm tortillas with a crunchy lime-dressed cabbage slaw and smoky chipotle crema. Fast, fresh, and deeply satisfying.

Servings: 2 | Prep: 20 min | Cook: 10 min | Calories: 480 per serving

Ingredients

Fish

  • 300g white fish fillets (pollock, haddock, or cod)
  • 2 tbsp white flour
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp chili flakes
  • Salt and pepper
  • 2 tbsp grapeseed oil or olive oil

Cabbage Slaw

  • 200g white cabbage, finely shredded
  • 1 small carrot, julienned or grated
  • 2 spring onions, thinly sliced
  • Juice of 1 lime
  • 1 tbsp olive oil
  • Pinch of salt and sugar
  • Small handful of fresh cilantro, chopped

Chipotle-Lime Crema

  • 3 tbsp sour cream or crème fraîche
  • 1 tsp chipotle paste or ½ tsp smoked paprika + dash of cholula
  • Juice of ½ lime
  • Pinch of salt

To Serve

  • 6 small corn tortillas (or wheat tortillas)
  • 1 lime, cut in wedges
  • Pickled jalapeños (optional)
  • Extra cilantro
  • Cholula hot sauce

Instructions

  1. Make the slaw: Toss shredded cabbage, carrot, and spring onions with lime juice, olive oil, salt, and a pinch of sugar. Add cilantro. Set aside to soften while you cook the fish.

  2. Mix the crema: Stir together sour cream, chipotle paste (or smoked paprika + cholula), lime juice, and salt. Set aside.

  3. Prep the fish: Pat fish dry. Mix flour with cumin, smoked paprika, chili flakes, salt, and pepper on a plate. Lightly dredge fish pieces in the spiced flour.

  4. Cook the fish: Heat oil in a skillet over medium-high heat. Cook fish 3–4 minutes per side until golden and cooked through. Break into large flakes.

  5. Warm tortillas: Heat tortillas in a dry skillet for 30 seconds per side, or wrap in foil and warm in a 180°C oven for 5 minutes.

  6. Assemble: Layer slaw in tortillas, top with fish, drizzle with chipotle crema, and finish with pickled jalapeños, extra cilantro, and a squeeze of lime.

Notes

  • Tortillas: Corn tortillas are traditional but wheat works perfectly fine if you can’t find corn.
  • Fish: Any firm white fish works. Pollock (mørksej) and haddock (kuller) are in season in March in Denmark.
  • Storage: Slaw keeps well for a day. Fish is best eaten fresh.
  • Variations: Add sliced avocado, pickled red onion, or mango salsa for a tropical twist.

Equipment Used

  • Skillet
  • Cutting board and knife
  • Mixing bowl

Nutrition (per serving)

NutrientAmount
Protein32g
Carbs42g
Fat18g
Fiber5g