Pan-Seared Fish Tacos with Cilantro-Lime Slaw
Lightly pan-seared white fish nestled in warm corn tortillas, topped with a crunchy cilantro-lime slaw for a fresh Cinco de Mayo street food vibe. This mexican-inspired cinco de mayo ready in about 25 minutes pairs white fish fillets (tilapia or cod), ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 lb white fish fillets (tilapia or cod)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1/4 cup mayonnaise
- 1 tsp honey
- 1 small, seeded and minced jalapeño
Instructions
- Step 1: Pat dry 1 lb white fish fillets and season with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the fish and cook for 3-4 minutes per side until opaque and flakes easily.
- Step 3: In a bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup mayonnaise, 1 tsp honey, and 1 small minced jalapeño. Toss until slaw is evenly coated.
- Step 4: Warm 8 corn tortillas in a dry skillet or microwave.
- Step 5: Assemble tacos by placing pieces of cooked fish on each tortilla and topping with a generous spoonful of cilantro-lime slaw.
- Step 6: Serve immediately for a bright and zesty Cinco de Mayo meal.
Frequently asked questions
How long does Pan-Seared Fish Tacos with Cilantro-Lime Slaw 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 Cilantro-Lime Slaw?
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 ground cumin from drying out.
Can I substitute ingredients in Pan-Seared Fish Tacos with Cilantro-Lime Slaw?
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 Cilantro-Lime Slaw 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 Cilantro-Lime Slaw?
Mexican cinco de mayo 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.
