Pan-Fried Fish Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Lightly pan-fried flaky white fish nestled in warm tortillas topped with a tangy cilantro and cabbage slaw inspired by regional coastal flavors. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (cod or tilapia), salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, cut into 3-inch pieces white fish fillets (cod or tilapia)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/2 cup, chopped fresh cilantro
• 2 tbsp, fresh lime juice
• 1/4 cup Greek yogurt
• 1 tsp honey
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 1 lb white fish fillets cut into 3-inch pieces with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add fish pieces and pan-fry for 3-4 minutes per side until golden and cooked through, then transfer to a plate.
3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 1/4 cup Greek yogurt, 1 tsp honey, and 1/4 tsp salt. Toss well to create a tangy slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by placing pan-fried fish pieces on each tortilla and topping with a generous spoonful of cilantro slaw before serving.