Elevate your taco game with these Fish Tacos with Creamy Cilantro Lime Slaw! This recipe combines flaky, seasoned white fish (or tofu for a vegetarian option) with a vibrant and tangy slaw. It's light, flavorful, and perfect for quick weeknight meals or gatherings.
Prep & Cook Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serving Size: Serves 4-6
Ingredients
For the Tacos
- 1–2 lbs firm white fish (e.g., tilapia, mahi-mahi, snapper, black cod, catfish) or 1 lb extra-firm tofu
- 4–6 inch flour tortillas (or a flour-corn blend), 2 per person
- Unkie's Seasoning Blend (Chipotle recommended)
For the Creamy Cilantro Lime Slaw
- Follow this recipe
Instructions
- Set your oven to 400°F and allow it to preheat while you prepare the other ingredients.
- Rinse the fish fillets under cold water and pat them dry with paper towels. If using tofu, press it to remove excess moisture and cut it into even-sized pieces. Season all sides with Unkie’s Seasoning Blend.
- Place the seasoned fish fillets or tofu pieces on a baking sheet. Bake for 10-15 minutes, or until the fish flakes easily with a fork. For tofu, bake until golden and crispy on the outside.
- While the fish is baking, prepare the Creamy Cilantro Lime Slaw. It’s the perfect balance of tangy and creamy to complement the tacos.
- Place the tortillas directly on the oven rack for 5-7 minutes until warm and slightly crispy.
- Remove the fish or tofu from the oven and break it into large bite-sized pieces. Fill each tortilla with fish or tofu, then top with a generous scoop of the Creamy Cilantro Lime Slaw.
- Garnish with a squeeze of fresh lime juice, cilantro, or sliced jalapeños for added flavor. Serve with sides like black beans, rice, or grilled corn.
Cooking Tips and Notes
- Grill Option: Grill the fish instead of baking for a smoky flavor.
- Control the Heat: Add a drizzle of hot sauce or cayenne pepper for extra spice.
- Vegetarian-Friendly: Tofu is a great alternative; just ensure it's pressed and seasoned well.
Equipment Needed
- Baking sheet
- Knife and cutting board
- Mixing bowls
- Whisk
Storage and Reheating
- Storage: Store leftover fish, tofu, or slaw in separate airtight containers in the refrigerator for up to 2 days.
- Reheating: Warm the fish or tofu in the oven at 350°F for 5-7 minutes. Slaw should be served cold or at room temperature.
Why You’ll Love These Fish Tacos
These tacos are a delightful mix of textures and flavors. The flaky, seasoned fish or tofu paired with the crisp, tangy slaw creates a balanced, satisfying meal. Using Unkie’s Seasoning Blend makes preparation easy, ensuring bold and delicious results every time.
Call to Action
Ready to make a fresh and flavorful meal? Try these Fish Tacos with Creamy Cilantro Lime Slaw today and let your taste buds enjoy a burst of zesty goodness. Don’t forget to share your creations with #UnkiesSeasoning!