Cilantro Lime Fish Tacos with Lime Cabbage Slaw

If you plan on having taco night anytime soon then you’ll want to make sure that these Cilantro Lime Fish tacos are on the invite list.

Cilantro Lime Fish Tacos

As far as fish tacos go, I could eat them every night. WHY?

They’re tasty

They’re insanely easy to whip up

If you’re anything like me, you don’t like to spend insane amounts of time cooking up dinner. When I know I’m going to have one of those days where I don’t want to stand on my feet for a moment longer than possible…

I add fish tacos to the menu.

Tilapia is a nice light flaky fish with a mild flavour that is just peeerfect in these tacos. Tilapia is leaner than most fish and is excellent for helping to reduce weight and boosting your metabolism.

If the star of this show is the tilapia then best supporting actor goes to….drumroll…


Seriously, the lime just elevates all of the other flavours in this dish, the cilantro, the spices. Ev-er-y THANG!

Limes actually have many health benefits that people are unaware of.

They contain antioxidants that are known to stop cell division which contribute to cancer. They are also packed with Vitamin C which gives a great boost to the immune system.

I must admit that I’m not a huge coleslaw fan but fish tacos and coleslaw kinda go hand in hand.

You can feel free to use green cabbage in this recipe however red cabbage has significantly way more nutrients.

It’s high in…

Vitamin K

Vitamin C

B Vitamins, including folate

Cabbage in general is rich in antioxidants and phytonutrients that protect against cancer. If you suffer from inflammation, cabbage contains an abundance of anti-inflammatory nutrients to ward off inflammation in the body. One of them is anthocyanins which is a type of polyphenol especially rich in red cabbage.

If you suffer from digestion problems just a few teaspoons on cabbage juice will do the trick to improve your digestion.

After trying fish tacos for the first time several years ago, I haven’t been able to go back to regular meat tacos since. The meat eater in my house loves these and we make them at least once per week.

If you liked this post, even just a little, go ahead and show some love on Pinterest by pinning the image below!

If you make these I’d looove to see how they turned out for you. Tag your recipe #eatliveandplay on Instagram and Twitter!

Cilantro Lime Fish Tacos

Cilantro Lime Fish Tacos with Lime Cabbage Slaw

I'm pretty sure that this is the ONLY fish taco recipe you will ever need!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes


Lime Crema

  • 1/2 cup sour cream
  • Juice of ½ a lime
  • 1-2 tablespoons cilantro chopped

Fish Tacos

  • 2 to matoes chopped
  • 2 green onions sliced
  • 1-2 tablespoons cilantro chopped
  • 1 lime
  • 4 medium tilapia fish fillets
  • 1 teaspoon canola oil
  • 1/2 teaspoon each of coarse kosher salt and freshly ground black pepper
  • 1 heaping teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1-2 tablespoons cilantro chopped
  • 2 large or 4 medium flour tortillas

Lime Cabbage Slaw

  • 1/2 small red cabbage cored and thinly sliced
  • 1/4 cup green onions
  • 1/4 cup cilantro chopped
  • 3 tablespoons apple cider vinegar
  • 1 – 2 tablespoons maple syrup
  • 1 1/2 tablespoon lime juice
  • 1 tablespoon canola oil
  • 2 tablespoons tahini optional
  • Salt and pepper as desired


  • Set oven broiler to high.
  • Cover baking sheet with aluminum foil and grease well with oil.

For the lime crema

  • In a medium bowl, combine sour cream with lime juice from about 1/2 of lime and cilantro (1-2 tbsp). Combine and set aside. This will be your dressing.
  • In medium bowl, combine tomatoes, green onions, cilantro and juice of 1/2 a lime. Set aside to add to tacos (or you can just chop the tomatoes, green onions and cilantro and use as garnish for tacos)

For the lime cabbage slaw

  • In a medium mixing bowl combine thinly sliced cabbage, onion and cilantro. Add apple cider vinegar, maple syrup, lime juice, canola oil and tahini and mix thoroughly. Add salt and pepper as desired.

For the fish tacos

  • Cut the fish fillets into about 10 pieces and place in a bowl.
  • Season the fish with the oil, salt, pepper, cumin, chili powder, paprika and garlic powder and turn to coat evenly.
  • Place the fish on prepared baking sheet.
  • Place under the broiler and cook 4-5 minutes each side, remove from oven once fully cooked and nicely browned. Immediately drizzle squeeze of lime juice over tacos - ½ of a lime should do it.
  • Warm tortillas in skillet for a 1 minute on one side or in microwave for a few seconds or in oven for 1-2 minutes.
  • Top with fish with the tomato mixture and lime crema.
  • Serve with Lime Cabbage Slaw

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