Fish Tacos with Cabbage-Lime Slaw and Pico de Gallo

Recipes and photography by Hana Itzhaki

I honestly don’t know why it took me so long to develop a fish taco recipe. I love ordering them when we eat out, and normally they cost at least $15–$20 for only one portion. I recreated this Southern California favorite for much less than what it would cost in a restaurant, with enough food to feed at least 4–6 people. Even picky eaters who claim they don’t like fish love these tacos.

I like to switch up our tacos from week to week, and these fish tacos are one of our favorites. I love how light and refreshing they are in addition to being loaded with flavor. Pico de gallo is a fresh tomato salsa that’s normally made with raw jalapeños. I’m using pickled jalapeños because I prefer them to raw jalapeños and because I always have a jar in the fridge ready to go. Feel free to sub in finely chopped raw jalapeño or leave them out if you prefer. I’m providing a bonus recipe here for my taco rice that I sometimes serve on the side if I’m feeding a bigger crowd. It’s not included in the 30-minute time limit or $30 budget, but it’s pretty inexpensive to make and only takes a few minutes to prep if you have the extra time. It can also be made a day in advance and reheated easily. Other optional toppings and sides we like are canned black beans, corn, and hot sauce.

Fish Ingredients

• cooking spray
• 2 pounds tilapia fillets
• 2 tablespoons homemade taco seasoning 1 teaspoon fine sea salt,
  OR 2 teaspoons each cumin, chili powder, and oregano, plus 1 teaspoon each granulated garlic and granulated onion, and 1 teaspoon fine sea salt,
  OR 1 packet store-bought taco seasoning

Cabbage Slaw Ingredients

• 10-ounce bag shredded green cabbage
• 1 cup packed cilantro
• juice of ½ lime
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt

Pico de Gallo Ingredients

• 3 small Roma tomatoes
• 1 tablespoon pickled jalapeños
• 1 small shallot
• juice of ½ lime
• pinch fine sea salt

For Serving

• 2 avocados
• 30-count package small corn tortillas or taco shells
• cilantro and hot sauce (optional)

Total: $30.43

To cook the fish, preheat oven to 400°F.

Line a rimmed baking sheet with parchment paper or cooking spray. After patting the fish fillets dry with paper towels, place them on the baking sheet. Sprinkle with 1 tablespoon taco seasoning and half a tsp salt and spray with cooking spray. Flip and season the other side with 1 tablespoon taco seasoning and half a teaspoon salt and spray with cooking spray.

Roast the fish for 8 minutes, then flip and roast for another 8 minutes.

To make the slaw, put the cabbage in a large salad bowl. Chop the cilantro and add it to the cabbage. Squeeze in the lime juice and add salt. Let stand for about 10 minutes, then add olive oil. Toss to combine.

To make the Pico de gallo, chop the tomatoes, jalapeños, and shallot and combine in a separate bowl with the lime juice and salt.

To serve, toast the tortillas over a gas flame, turning every few seconds just until they begin to char.

Layer the taco with some of the tilapia, flaked with a fork, then cabbage slaw, Pico de gallo, and sliced avocado. Garnish with additional cilantro and hot sauce, if desired. Serve with taco rice, if desired.

(Originally recipe in Mishpacha, Issue 940)