Fish Tacos with Cilantro Lime Coleslaw

For years the only time that fish tacos crossed my radar was during Lent. Restaurants seemed to add them to their menu solely for the purpose of meeting the dietary restrictions of those observing the annual period of fasting. I often wondered if anyone actually ate the tacos because they looked so unappealing. It probably goes without saying, but I never even considered giving these tacos a try.

My aversion to fish tacos came to an end a few years ago when I visited Hawaii. There was this restaurant in Hanalei that served grilled Mahi Mahi tacos dressed with a jazzed up sour cream sauce and a refreshing coleslaw. At the time I decided if I was ever going to give fish tacos a try, this was it. And boy oh boy, were they fantastic.

Since Hawaii is so far away and I have no plans to go back in the foreseeable future, developing a similar recipe seemed mandatory. I have used Mahi Mahi in this recipe on occasion, but because it’s so pricey where I live I do substitute cod more often than not.

IMG_1458Fish Tacos

Cilantro Lime Sour Cream

  • 1 cup sour cream
  • Juice of one lime
  • 1 tsp cumin
  • Handful of cilantro, chopped
  • 1 tsp finely chopped jalapeno
  • 2 green onions, chopped
  • Salt and pepper to taste


  • 1 cup coleslaw mix
  • 2 green onions, chopped
  • 1 tsp finely chopped jalapeno
  • Handful of cilantro, chopped
  • 1 tsp cumin
  • Juice of one lime
  • 1/4 cup olive oil
  • Salt and pepper to taste


  • Juice of one lime
  • 1 tsp cumin
  • 1 tsp olive oil
  • 2 tbsp freshly chopped cilantro
  • 2 cod fillets

Other ingredients:

  • 8 corn Tortillas
  • 1 avocado


  1. Combine all of the sour cream ingredients, until well mixed. Allow to sit for at least half an hour to allow the flavors to meld.
  2. For the coleslaw, slowly whisk the olive oil into the lime juice. Then, add the jalapeno, cilantro, and cumin. Next, stir in the coleslaw mix and green onions. Salt and pepper to taste.
  3. Preheat the oven to 375 degrees.
  4. Put all of the marinade ingredients into a resealable plastic bag and shake until combined. Add the fish and marinate for 15 minutes.
  5. Bake the fish for 20 minutes.
  6. Cut the fish into chunks
  7. Wrap the corn tortillas in a damp paper towel and heat in the microwave for 30 seconds.
  8. Layer two of the tortillas and spread a quarter of the coleslaw down the middle. Top the coleslaw with a quarter of the fish, and add some of the sour cream sauce. If desired add avocado. Repeat for the remaining three tacos.
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