Adults love tacos, kids love tacos, dragons love tacos — and really, who doesn’t love tacos? If you’re curious about the dragon reference, there’s a fun children’s book that features a taco-loving dragon. But back to the tacos at hand: these fish tacos with a spicy slaw are for everyone except heat-averse dragons.
But, I digress.
These fish tacos lean toward bright, fresh flavors with just enough heat from the slaw to keep things lively. They’re approachable, family-friendly, and adaptable if you prefer less spice for the kids.
When I think of fish tacos I picture summer, the beach, and sitting by the water enjoying something bright and flavorful. Living in Chicago means no ocean views, but that doesn’t stop me from making food that tastes like summer.
Fish tacos fit the bill perfectly!
My kids enjoy fish, so these tacos make a welcome rotation for Taco Tuesday. I meal-plan by assigning themes to weeknights, and Taco Tuesday is a near-constant because it’s simple, popular, and endlessly versatile.
This recipe comes together in under 30 minutes. To save more time, prepare the spicy slaw the night before and let it sit in the fridge — the flavors develop and it still stays pleasantly crunchy.
The sides for this dish are just as simple.
We serve these tacos with corn (on or off the cob) and Spanish rice. When fresh corn isn’t available, simple black beans or a smooth black bean puree are great alternatives and take only minutes to prep. For little ones, skip the spicy slaw and top the tacos with shredded carrots instead.
I recently discovered small street taco–sized tortillas that are perfect for tiny hands or for adults who like to have a few tacos. These smaller tortillas are an easy way to make the meal feel fun and approachable for everyone.
Recipe
Spicy Slaw
- One 12 oz bag of cabbage slaw (or any slaw mix you prefer)
- 1 cup mayonnaise
- 1 tablespoon of the sauce from a small can of chipotles in adobo (for more heat, finely chop one chipotle and mix it in)
Fish – Marinade
- ½ teaspoon ground cumin
- 3 tablespoons fresh lime juice
- ½ teaspoon salt
- 3 tablespoons olive oil
- 1 lb white fish (tilapia works well, but use your favorite flaky white fish)
- Flour tortillas — taco or street-taco size
Directions
- Combine the marinade ingredients in a gallon-size resealable bag.
- Add the fish and marinate for about 10 minutes.
- Heat a skillet with about 1 tablespoon olive oil and pan-fry the fish 3–4 minutes per side, until cooked through but not overdone.
- While the fish cooks, warm the tortillas: place them on a foil-lined pan in a preheated 350°F oven for 3–4 minutes, then turn the oven off and cover with foil so they steam and stay soft.
- To assemble, place a few pieces of fish on each tortilla, top with spicy slaw, and finish with a squeeze of fresh lime.
These fish tacos are a quick, flavorful weeknight meal that balances cool, creamy slaw with bright citrus and lightly seasoned fish. They’re easy to adapt for varying spice preferences and pair perfectly with quick sides for a complete family-friendly dinner.