Corn tortillas make the perfect base for these bright, spice-rubbed fish tacos, and their naturally sturdy texture holds up beautifully to a hot, juicy filling. The cod or tilapia gets rubbed all over with a smoky blend of cumin, coriander, and paprika, then seared in a hot skillet until golden and flaky. A quick cabbage and carrot slaw, tossed with fresh lime juice and cilantro, adds crunch and acidity that cuts right through the richness of the fish. Finish with sliced avocado, a squeeze of lime, and a few slices of jalapeño for heat, and you've got a taco that feels fresh and vibrant in every bite. This one's an easy, satisfying pick for a gluten free dinner rotation, with no last-minute scrambling for a suitable tortilla required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a large mixing bowl, combine the shredded cabbage, shredded carrots, lime juice, 2 tbsp olive oil, and 1/4 tsp salt. Toss well until the cabbage is evenly coated, then fold in the cilantro. Set aside while you prepare the fish — the slaw will soften slightly as it sits.
In a small bowl, stir together the cumin, coriander, smoked paprika, 1/2 tsp salt, and black pepper. Pat the fish fillets dry with paper towels, then rub the spice mixture evenly over both sides of each fillet.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
