Fish Tacos with Cabbage-Lime Slaw and Pico de Gallo

30 Meals, 30 minutes, 30 dollars

Recipes and photography by Hana Itzhaki

Fish Tacos with Cabbage-Lime Slaw and Pico de Gallo

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 and 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 ½ tsp salt and spray with cooking spray. Flip and season the other side with 1 tablespoon taco seasoning and ½ teaspoon salt and spray with cooking spray.