Pan-Seared Fish Tacos with Spicy Slaw

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Lightly pan-seared white fish nestled in warm tortillas, topped with a crunchy, spicy slaw that highlights fresh regional flavors. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs olive oil, chili powder, ground cumin 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 pound, cut into 3-inch pieces white fish fillets (such as cod or tilapia)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 8 small corn tortillas
• 2 cups, thinly sliced green cabbage
• 1 small, julienned red bell pepper
• 1, seeded and finely chopped jalapeño
• 2 tablespoons lime juice
• 1/4 cup mayonnaise
• 2 tablespoons, chopped cilantro
• 1/2 teaspoon for slaw salt
• 1/4 teaspoon for slaw black pepper

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

Instructions

1. Step 1: In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Rub this spice blend evenly over 1 pound white fish pieces.
2. Step 2: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the seasoned fish and cook for 3-4 minutes per side until opaque and lightly browned. Remove from heat.
3. Step 3: In a medium bowl, mix 2 cups thinly sliced green cabbage, 1 small julienned red bell pepper, 1 finely chopped jalapeño, 2 tablespoons lime juice, 1/4 cup mayonnaise, 2 tablespoons chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until fully combined and slaw is creamy.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by placing 2-3 pieces of fish in each tortilla, topping with about 2 tablespoons of the spicy slaw. Serve immediately.