Pan-Seared Fish Tacos with Cabbage Slaw and Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Lightly pan-seared white fish topped with crunchy cabbage slaw and a smooth avocado crema, wrapped in soft corn tortillas. This mexican-inspired seafood ready in about 25 minutes pairs white fish fillets (tilapia or cod), olive oil, cumin powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 1 tsp cumin powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 1 lb white fish fillets.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add fish fillets and sear for 3-4 minutes per side until opaque and golden with crispy edges. Remove and set aside.
  3. Step 3: In a mixing bowl, toss 2 cups shredded green cabbage, 1/2 cup shredded carrot, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice until well combined.
  4. Step 4: In a blender or with a fork, combine 1 medium avocado, 1/4 cup Greek yogurt, 1 minced small garlic clove, and 2 tbsp water. Blend until smooth and creamy.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet for about 30 seconds each side until pliable.
  6. Step 6: Assemble tacos by layering fish, cabbage slaw, and a drizzle of avocado crema in each tortilla. Serve immediately.

Frequently asked questions

How long does Pan-Seared Fish Tacos with Cabbage Slaw and Avocado Crema take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Fish Tacos with Cabbage Slaw and Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Fish Tacos with Cabbage Slaw and Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Fish Tacos with Cabbage Slaw and Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Fish Tacos with Cabbage Slaw and Avocado Crema?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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