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Fish Tacos with Slaw and White Sauce

A smoky mix of spices on the fish is paired with a zippy white sauce and the crunch of a cabbage slaw. Serve along side a Black Bean and Avocado Salad.


Fish Ingredients

  • 700-800 grams Fish Fillet red snapper, tilapia, bass or cod work well
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon kosher salt

Slaw Ingredients

  • 3 cups shredded cabbage see sticky tips
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon kosher salt

White Sauce

  • 1/2 cup plain or greek yogurt 2% or higher
  • 1/2 cup mayonnaise
  • 1 grated zest of one lime
  • 1 tablespoon fresh lime juice 1-2 limes
  • 1 jalapeño pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried cumin
  • 1/2 teaspoon dried dill
  • pinch of cayenne pepper


  • 1 lime for garnish
  • 2 packages small soft taco shells


  • Mix together fish spices in a small bowl. Transfer fish to a large bowl and rub spice mixture on both sides. Refrigerate covered for 30 minutes to 2 hours.
  • Finely chop cabbage and mix together in a medium bowl with 1/4 teaspoon kosher salt and 1/4 cup torn fresh cilantro. Set aside until dinner.
  • In a medium bowl or container combine yogurt, mayonnaise, lime juice, finely diced jalapeño pepper and spices for your white sauce. Refrigerate until dinner.
  • Just before dinner heat and lightly oil a grill pan or your barbeque. Grill the fish skin side up for 3-5 minutes and carefully flip and cook for another 5-7 minutes. Fish should flake slightly when pressed in the centre. Transfer to a serving platter and garnish with lime wedges.
  • Warm tortilla shells in the microwave for a minute before serving.
  • With a fork you can add bite sized pieces of fish to your taco shells and top with cabbage and white sauce. Serve the Black Bean Salad as a side dish.