Fresh, citrusy bliss with a kick of spice. Spiced tilapia folded inside a warm corn tortilla, smothered with “Beckamole”, and loaded down with cabbage, red peppers, sliced citrus fruits, fresh cilantro and basil. Fish Tacos with Citrus Slaw is like tasting a little bit of the California surf, one bite at a time.
Yes, this California girl at heart sure misses the Pacific Ocean, especially being landlocked for the first time in my life. Tennessee has its treasures, but you can’t beat California for fresh, especially fresh fish tacos. I grew up by the sea. Technically, you could say it is in my blood. I also grew up in a family of foodies. Fresh fish, citrus, and avocados are California fare, and California, in my opinion, has the best Mexican food around.
When my mom comes to visit, she always makes me crispy chicken tacos that she mastered from my favorite California Mexican restaurant, Old Mexico, and I make her these Fish Tacos with Citrus Slaw smothered in my “Beckamole” Guacamole. Every Cinco de Mayo and every birthday, fish tacos are what is on the menu.
What I Love About This Recipe
I am a big fan of involving as many taste receptors at once on my tongue when I eat. Fish Tacos with Citrus Slaw nails them all. Not only does the fish have just the right amount of spice, but the slaw, with its citrusy notes and fresh cilantro and basil makes my mouth sing. Topped off with creamy, dreamy Beckamole and you have a family fav. Technically, you may even hear the waves lapping up against the shore with every bite.
In the summer when we have company for dinner, I most likely serve fish tacos. Especially, when I have my plant-based friends over for dinner, because they can easily leave out the fish and we still have a delicious meal we can all hummmm over. Seriously, I have never had anyone not return for seconds on this meal. So make plenty to serve, and enJOY all those ooohhhs and awes from happy taste buds around the table.
- Spice rub for the fish:
- 1 T dried oregano
- 2 T ground cumin
- 1 T paprika
- 1 T chili powder
- 1 T freshly ground black pepper
- 1 tsp sea salt
- 8 (tilapia, Mahi-Mahi, bass, snapper, cod, haddock, or grouper) fillets, skins removed
- 2 T fresh lime juice
- 2 T extra-virgin olive oil
- For the Citrus slaw:
- 4 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage (optional, but pretty)
- 1 thinly sliced red bell pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup fresh basil chiffonade
- 1 orange, peeled, seeded, and thinly sliced
- 1 lemon, peeled, seeded, and thinly sliced
- 1 lime, peeled and thinly sliced
- 1 T raw honey
- 1/4 cup fresh squeezed lime juice
- 2 T extra-virgin olive oil
- sea salt & fresh ground black pepper to taste
- 8 corn or flour tortillas
- "Beckamole" Guacamole
For the Fish:
Mix together spice blend and set aside. (You may not use all the spice blend. If that is the case, just place in an airtight jar and label for the next time.)
Preheat oven to 400° F.
Place fish fillets in a caserole dish or parchment lined baking sheet and drizzle with olive oil. Sprinkle on the spice blend until evenly covered.
Bake for 8-10 minutes
Squeeze lime juice on cooked fish and then, using two forks, break the fish into bite-sized pieces.
For the Citrus Slaw:
Using a food processor with the thin slice blade, shred your cabbages and place in a big bowl.
Thinly slice the red pepper and add to bowl.
Peel, seed, and thinly slice the citrus fruit and add to bowl.
Stem and roughly cut the cilantro and roll up the basil leaves and thinly slice, chiffanade style. Add to bowl.
In a small bowl, wisk together the lime juice, honey, olive oil, and salt and pepper and add to slaw right before serving.
For Serving the Tacos:
Heat a heavy-bottomed skillet, like a cast iron, over medium heat and heat tortillas, one at a time, until warmed and pliable. I place mine in a tortilla warmer while I warm the remaining tortillas.
Layer the tortillas with fish, Beckamole, and ciitrus slaw, and serve. EnJOY!