Food: Make fish tacos with cabbage slaw |

Food: Make fish tacos with cabbage slaw

Arica Davis
Tribune Food Columnist
Fish tacos with cabbage slaw
Arica Davus |

I’m always looking for refreshing dinners to eat on hot summer nights. Fish tacos are perfect for a warm evening, especially when paired with a tasty margarita!

There are so many variations of fish tacos that there’s no single recipe or method to prepare them. Get creative with what you have on hand; it takes just a little prepping and then dinner is ready in no time.

Fish options are endless, and you can go beyond white fish. Think shrimp, salmon, or if you’re vegetarian, tofu or tempeh. Why not try pineapple salsa in place of the salsa verde or even add sliced avocado?

You can see how a recipe can be customized.

For this particular recipe I used cod, but any white fish will do, such as mahi mahi, halibut, or even snapper.


It makes 4 to 6 servings.

Ingredients for fish tacos

2 tbs. olive oil

2 limes, juiced

Salt and pepper

1 ½ lb. white fish

2 tsp. chili powder

1 tsp. cumin

Ingredients for cabbage slaw

4 cups red cabbage, shredded

1/4 cup chopped cilantro

3 tbsp. red wine vinegar

1 tsp. salt

2 tsp. sugar


In a large mixing bowl, combine the olive oil, lime juice, and a little salt and pepper. Cut the fish into three-inch sticks and add to the marinade. Set aside to marinate for 10 minutes.

To make cabbage slaw, toss all ingredients together in a large bowl. Set aside until ready to use.

Heat the oil in a large non-stick skillet over medium heat until the oil is hot. Season the fish with chili powder and cumin. Add fish to the hot skillet and cook until golden brown on the bottom, three to four minutes. Turn and cook until golden brown on the second side and fish is cooked through, three to four minutes more, depending on thickness of the fish.


Salsa Verde

Cojita or Feta Cheese


Crema, Sour Cream

Lime Wedges

8 corn tortillas, toasted

To assemble the tacos, lay each tortilla flat on plates. Top with a little cabbage, fish, salsa verde, and cojita cheese. Spoon on crema and garnish with cilantro. Serve with a lime wedge on the side.

What is your favorite fish taco combination? Follow Yummy Fixins on Facebook and share your favorite combo with me. Maybe I’ll make my own version for an upcoming column.

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit or call (530)539-4504 to book your next dinner party.

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