Fish Tacos with Cabbage Slaw

The perfect summer meal loaded with fresh Mexican flavours


  • 2 tbsp plain flour
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp dried oregano or mixed herbs 
  • 2 cloves garlic, crushed
  • finely grated zest of 1 lime
  • salt and freshly ground black pepper
  • 500g boneless white fish fillets (i.e. snapper, flathead)
  • 2 tbsp olive oil

Cabbage Slaw:

  • 3 cups packed shredded cabbage 
  • ¼ cup fresh coriander, roughly chopped
  • ½ small red onion, thinly sliced
  • juice of 1 lime
  • ¼ tsp salt
  • 12 small tortillas (corn or flour)
  • sriracha mayonnaise, to serve


  • Place cabbage slaw ingredients in a large mixing bowl and toss well to combine. Refrigerate until ready to use.
  • Combine flour, spices, herbs, garlic and lime zest in a large mixing bowl and season with salt and pepper.
  • Cut fish into 2cm thick fingers and add to spiced flour, tossing well to coat.
  • Heat oil in a large frying pan over medium-high heat (or hot plate if using BBQ). Add fish and cook for 3-4 minutes or until golden and cooked through.
  • Warm tortillas as per packet instructions.
  • Serve fish on warm tortillas, topped with cabbage slaw and sriracha mayo.

Serves 4. 


To make your own sriracha mayonnaise combine 1/4 cup mayonnaise and 2 tsp sriracha hot sauce.

Recipe from The Shared Apron Cookbook



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