Fish Tacos with Lime Slaw
- 30 mintotal time
- $2.51£2.02a serving
- 409396calories
- 2829 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Spiced white fish in corn tortillas with a crunchy lime cabbage slaw and a creamy sauce.
Ingredients
Serves 4.
- 1 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 12 corn tortillas
- 7 oz green cabbage, finely shredded
- 2 limes
- ½ cup sour cream
- ½ bunch cilantro, chopped
- 1 avocado, sliced (optional)
- 1 jalapeño, sliced (optional)
- 2 tsp chili powder (mild blend)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 2 tbsp vegetable oil
- salt, to taste
Contains: milk, fish. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 400°F. Pat the fish dry, rub with half the vegetable oil, the chili powder, ground cumin, garlic powder and salt, and lay on a lined baking tray. Wash your hands after handling the raw fish.
- Bake for 12–15 minutes until the fish is opaque, cooked through and flakes easily (145°F).
- Meanwhile, toss the green cabbage with the juice of one lime, the rest of the oil, half the cilantro and a pinch of salt.
- Stir the juice of half the second lime into the sour cream and cut the rest into wedges.
- Warm the corn tortillas in a dry pan for 20 seconds each side, or wrapped in foil in the oven for 5 minutes.
- Flake the fish into the tortillas and top with slaw, the lime sauce, the rest of the cilantro, and avocado and jalapeño if using.
Leftovers: Best eaten fresh; leftover fish keeps 1 day in the fridge.
Ingredients
Serves 4.
- 500 g frozen white fish fillets (cod, pollock or basa), thawed overnight in the fridge
- 12 corn tortillas
- 200 g white cabbage, finely shredded
- 2 limes
- 125 g soured cream
- ½ bunch coriander, chopped
- 1 avocado, sliced (optional)
- 1 green chilli, sliced (optional)
- 2 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp garlic granules
- 2 tbsp vegetable oil
- salt, to taste
Contains: milk, fish. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 200°C (180°C fan). Pat the fish dry, rub with half the vegetable oil, the chilli powder, ground cumin, garlic granules and salt, and lay on a lined baking tray. Wash your hands after handling the raw fish.
- Bake for 12–15 minutes until the fish is opaque, cooked through and flakes easily (63°C).
- Meanwhile, toss the white cabbage with the juice of one lime, the rest of the oil, half the coriander and a pinch of salt.
- Stir the juice of half the second lime into the soured cream and cut the rest into wedges.
- Warm the corn tortillas in a dry pan for 20 seconds each side, or wrapped in foil in the oven for 5 minutes.
- Flake the fish into the tortillas and top with slaw, the lime sauce, the rest of the coriander, and avocado and chilli if using.
Leftovers: Best eaten fresh; leftover fish keeps 1 day in the fridge.
Nutrition per serving
| Calories | 409 |
|---|---|
| Protein | 28 g |
| Carbohydrate | 40 g |
| Fat | 16 g |
| Fiber | 7 g |
| Sodium | 162 mg |
| Calories | 396 |
|---|---|
| Protein | 29 g |
| Carbohydrate | 37 g |
| Fat | 16 g |
| Fibre | 8 g |
| Sodium | 217 mg |
Worked out from the ingredients, 315 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.51 a serving in the US (range $1.92–$3.33) and £2.02 in the UK (range £1.55–£2.67). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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