Spicy Fish Tacos with Creamy Cilantro Slaw

Homemade cilantro and lime slaw will take your tacos to a zesty new level!

Serves: 4Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 tablespoon olive oil
  • 1 pound Wild Caught Boneless & Skinless Pacific Cod
  • 1 tablespoon fajita (or cajun) seasoning
  • 1 package (14 oz.) coleslaw mix
  • 1⁄4 cup cilantro, chopped
  • 3 green onions, chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon lime juice
  • 3⁄4 teaspoon coarse salt
  • 12 corn tortillas, warmed
  • 2 avocados, sliced


  • Heat oven to 400°F.
  • Pat fish dry and gently coat with oil and seasoning mix. Place on a rimmed baking sheet. Bake 12-15 minutes until fish flakes easily and internal temperature reaches 145°F. Break into pieces.
  • Meanwhile, in a bowl mix together coleslaw, cilantro, onion, mayonnaise, sour cream, lime juice and salt. Adjust seasoning to taste and set aside.
  • To serve, fill tortillas with slaw, top with fish pieces and avocado slices.
  • Refrigerate leftovers.