Quick & Easy Crispy Fish Tacos with Cabbage Slaw

Name: Quick & Easy Crispy Fish Tacos with Cabbage Slaw
Prep time: 15 min
Cook time: 22 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 (12 to 12.5-ounce) packages frozen beer-battered cod fillets; 1/2 medium head green or red cabbage; 1/2 medium red onion; 5 medium limes, divided; 1 tablespoon olive oil; 1 teaspoon kosher salt, plus more for the slaw; Freshly ground black pepper; 1 pint cherry or grape tomatoes; 1 bunch fresh cilantro; 12 to 15 corn or small flour tortillas; Salsa or hot sauce, for serving

Recipe GLPRa07b2e4e095cfb

Mexican

Main Course

25 min

128 cal

Servings: 8

Microwave

Oven

Stovetop

SNAP eligible

Delicious and quick fish tacos featuring crispy beer-battered cod served with fresh cabbage slaw, lime juice, and vibrant toppings. Perfect for a weeknight dinner that tastes restaurant-quality. The crispy fish pairs beautifully with the cool, tangy slaw and fresh cilantro in soft corn or flour tortillas.

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Ingredients

2 (12 to 12.5-ounce) packages frozen beer-battered cod fillets

1/2 medium head green or red cabbage

1/2 medium red onion

5 medium limes, divided

1 tablespoon olive oil

1 teaspoon kosher salt, plus more for the slaw

Freshly ground black pepper

1 pint cherry or grape tomatoes

1 bunch fresh cilantro

12 to 15 corn or small flour tortillas

Salsa or hot sauce, for serving

Directions

Preheat your oven to 400°F (200°C). Arrange the frozen beer-battered cod fillets on a baking sheet in a single layer. Bake for 18 to 22 minutes until the fish is cooked through and the coating is golden and crispy. The internal temperature should reach 145°F (63°C) for safe consumption.
While the fish bakes, prepare the cabbage slaw. Thinly slice the half head of cabbage into thin shreds and place in a large mixing bowl.
Thinly slice the red onion and add it to the bowl with the cabbage.
Juice 3 of the limes and pour the fresh lime juice over the cabbage and onion. Add the olive oil, 1 teaspoon of kosher salt, and a generous pinch of black pepper. Toss everything together until well combined and let it sit for a few minutes to allow the flavors to meld.
Halve the cherry or grape tomatoes and coarsely chop the fresh cilantro. Set these aside on a serving platter.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds until pliable.
Once the fish is crispy and cooked through, break each fillet into bite-sized pieces.
Assemble the tacos by placing a portion of the crispy fish on each warm tortilla. Top with a generous handful of the cabbage slaw, followed by tomato pieces and fresh cilantro. Cut the remaining 2 limes into wedges for squeezing over the tacos at the table.
Serve the tacos immediately with lime wedges and your choice of salsa or hot sauce on the side.

Comments

Grocery List Plus Editorial Staff4

All ingredients are stocked at every major Charlotte chain; cod and cabbage are grocery staples with no special sourcing needed, and this hits a regional sweet spot with fresh lime and cilantro in the produce section. The 25-minute claim is honest for skilled hands but will run 35-40 for most weeknight cooks because breading and frying cod to crispy takes longer than stated, and slaw prep adds time; plan accordingly. Cost per serving lands around $2–2.50 driven by cod, which is the only moderately pricey item. The recipe is family-friendly, reheats poorly (fish tacos are a same-night dish), so don't plan on leftovers.