Spice-Rubbed Fish Tacos with Cilantro Cabbage Slaw

There’s no denying fish tacos taste better at the beach, but this version with a smoky spice blend will hold you over until those sunny days. I’ve ditched the stress and mess by baking instead of frying, keeping things crisp without the hassle. The herby, tangy cilantro slaw gets a quick cure from lime juice, agave, and salt, while avocado, crema, radish, and extra cilantro bring the crunch and creaminess. Use any white fish you like—just adjust the cook time based on thickness. Serve with Mexican Rice (page 242), No-Mayo Esquites (Mexican Street Corn Salad) (page 233), and the Holy Trinity (page 31) for taco bar heaven.

SERVES: 4 TO 6 | TOTAL TIME: 40 MINUTES

INGREDIENTS

FOR THE FISH

• 1 teaspoon kosher salt

• 1 teaspoon chili powder

  Dig In!: Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat (A Cookbook) Erin O'Brien

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper (optional)

• 2 tablespoons unsalted butter

• 1 garlic clove, grated or finely chopped

• 4 (6-ounce) cod fillets, about 1 inch thick, skin and small bones removed

FOR THE CILANTRO CABBAGE SLAW

• 3 tablespoons fresh lime juice (about 1½ limes)

• 2 teaspoons agave nectar or honey

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ½ small head red or green cabbage, thinly shredded (about 3 cups)

• 2 Roma (plum) tomatoes, seeded and diced

• 4 green onions (white and green parts), thinly sliced

• 1 large fresh jalapeño pepper, stemmed, seeded, and finely chopped

• ¼ cup chopped fresh cilantro, plus more for garnish

FOR THE TACOS

• 12 (6-inch) corn tortillas, warmed (see Hot Tips)

• Thinly sliced Hass avocado, for garnish

• Crema or sour cream, for garnish

• Thinly sliced radishes, for garnish

• Lime wedges, for serving Hot sauce, for serving

DIRECTIONS

1. MAKE THE FISH: Preheat the oven to 425°F. Have a parchment-lined sheet pan near the stove.

2. In a small bowl, mix the salt, chili powder, cumin, garlic powder, smoked paprika, and cayenne (if using) and set aside.

3. In a heatproof measuring cup or small bowl, melt the butter in the microwave in 10-second intervals. Whisk in the garlic.

4. Place the fish on the prepared sheet pan and pat dry with a paper towel. Gently massage the garlic butter on both sides of the fish and then sprinkle each side with the spice mixture.

5. Bake for about 12 minutes, until the fish is opaque and easily flakes with a fork. Flake the fish into bite-size pieces and gently toss the fish in the pan juices.

6. MEANWHILE, MAKE THE CILANTRO CABBAGE SLAW: In a medium bowl, whisk the lime juice, agave, salt, and black pepper. Add the cabbage, tomatoes, green onions, jalapeño, and cilantro, and using your hands or tongs, toss until thoroughly coated. Set aside to marinate until you’re ready to assemble the tacos.

7. MAKE THE TACOS: Divide the cilantro cabbage slaw on top of each warm tortilla, and top with the fish. Garnish with the avo-cado, crema or sour cream, radishes, and cilantro, and serve with lime and hot sauce.

   HOT TIPS

   Want perfectly warmed tortillas with just the right amount of char?

   For a gas stove: Ignite a burner to medium-low heat. Use heatproof tongs to rotate a tortilla over the flame until it starts to bubble and develop char marks, about 25 seconds per side. Place the tortilla inside a tortilla warmer or wrap in a kitchen towel and repeat with the remaining tortillas.

   For an electric stove: Heat a cast-iron skillet over high heat and add the tortilla, rotating with tongs until char marks develop, 30 to 60 seconds per side. Keep tortillas warm as above.

PERFECT PAIRING

An ice-cold beer, a white Albariño, or the Spicy Watermelon Pine-Aperol Margarita (page 284).

Excerpted from DIG IN!: Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat. Copyright © 2026 by Erin O’Brien LLC. Photography copyright © Matt Armendariz. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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