Vegetarian Easy Fish Tacos

Total time25 min

Prep time15 min

Cook time10 min

About Fig

Fig 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 →

Ingredients

4 servings

For the fish

1 ½ lb cod or tilapia fillets, cut into 2-inch pieces
Kroger Wild Caught Pacific Cod Fillets Frozen BIG DEAL!Kroger Wild Caught Pacific Cod Fillets Frozen Sb Cod Fillets V/P waterfront BISTRO Cod Fillets Wild Alaskan Boneless & Skinless - 32 Oz Pacific Cod Fillet Wild Caught (sustainably sourced)
See all
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the slaw

2 cups green cabbage, thinly shredded
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
1 tbsp olive oil
¼ tsp salt

For the crema

½ cup sour cream
2 tbsp mayonnaise
1 tbsp fresh lime juice
¼ tsp salt

For serving

8 small corn tortillas
lime wedges (optional)
hot sauce (optional)

Instructions

1
In a small bowl, stir together the chili powder, smoked paprika, cumin, garlic powder, 1/2 tsp salt, and black pepper. Pat the fish pieces dry with paper towels, then toss them with the spice mixture until evenly coated.
2
In a large mixing bowl, combine the shredded cabbage, red onion, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss well and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!