Pan-Seared Baja-Style Fish Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh white fish pan-seared with smoky spices, nestled in warm tortillas with a crisp cilantro-lime cabbage slaw for a bright coastal Mexican dish. This Mexican recipe, ready in about 25 minutes, pairs white fish fillets (cod or tilapia), chili powder, smoked paprika 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 pound, cut into 3-inch strips white fish fillets (cod or tilapia)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
8 small corn tortillas
2 cups thinly sliced green cabbage
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
1/4 cup mayonnaise
1 small, minced jalapeño
1/2 teaspoon for slaw salt

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Instructions

Step 1: In a bowl, combine 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss 1 pound white fish strips in the spice mix until evenly coated.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fish strips and cook for 3-4 minutes per side until golden and cooked through. Remove from heat.
Step 3: In a separate bowl, mix 2 cups thinly sliced green cabbage, 1/2 cup chopped fresh cilantro, 2 tablespoons lime juice, 1/4 cup mayonnaise, 1 small minced jalapeño, and 1/2 teaspoon salt. Toss until slaw is evenly coated.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave.
Step 5: Assemble tacos by dividing the pan-seared fish evenly among the tortillas, topping with generous spoonfuls of cilantro-lime slaw. Serve immediately.