To make this meal go faster, mix up the coleslaw ingredients and prep the toppings.  Stash it all in the refrigerator while you cook the fish. When the fish is cooked, toss the slaw with the dressing and serve the tacos buffet style so everyone can make their own.


Fish Tacos

serves 4-5


For the fish:

5 skinless white fish filets (mahi mahi, cod, sea bass)

1 tablespoon chili powder

2 teaspoons salt

2 teaspoons cumin

1 teaspoon pepper

olive oil for cooking

tortillas for serving

optional toppings: cilantro, limes, radishes, chopped onion,Tajin, hot sauce, avocados, salsa


Dry the fish with a paper towel. Coat the fish with the spices.  Heat olive oil in a nonstick skillet over high heat until hot.  Add the fish and cook for about 5 minutes.  Flip the fish, reduce the heat to medium, and cook for 3-5 minutes, or until fish is opaque and cooked through.


For the slaw:

1 bag shredded coleslaw mix

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup lime juice (juice of 2-3 limes)

1/2 tablespoon honey (more or less to taste)

1 teaspoon chili powder

1/2 teaspoon cumin

dash of hot sauce

1 teaspoon salt

1/2 teaspoon pepper


Whisk the ingredients together in a bowl and pour over the coleslaw.  Serve immediately.