Crispy Fish Tacos with Lime-Cilantro Slaw
This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, all-purpose flour, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb cod fillets
- 1/4 cup all-purpose flour
- 8 corn tortillas
- 1 large avocado
- 1/2 cup shredded red cabbage
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1/4 cup thinly sliced red onion
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp cumin
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 1 lb cod fillets dry, then coat evenly in 1/4 cup all-purpose flour mixed with 1/4 tsp salt and 1/4 tsp cumin. Heat 2 tbsp olive oil in a skillet over medium-high heat, add cod, and cook for 3-4 minutes per side until golden and flakes easily with a fork.
- Step 2: While fish cooks, combine 1/2 cup shredded red cabbage, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 cup thinly sliced red onion in a bowl. Toss to coat and set aside.
- Step 3: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Slice cooked cod into thin strips, then layer on tortillas with avocado slices, and top with the lime-cilantro slaw. Serve immediately.
