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Fresh Low-Carb Fish Tacos Recipe Easy Vibrant Cabbage Slaw Included

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A light, fresh, and flavorful low-carb fish taco recipe featuring pan-seared white fish and a vibrant cabbage slaw served in crisp lettuce wraps. Perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 lb (450 g) white fish fillets (cod, tilapia, or halibut), skinless and boneless
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 1/4 cup chopped fresh cilantro (optional)
  • Juice of 1 lime (freshly squeezed)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste
  • 8 large butter lettuce leaves or romaine leaves (for low-carb taco wraps)
  • Optional garnishes: sliced avocado, fresh sliced radishes, lime wedges

Instructions

  1. Rinse and pat dry the fish fillets with paper towels. Cut into taco-sized strips, about 3 inches long and 1 inch wide.
  2. In a small bowl, combine smoked paprika, cumin, garlic powder, salt, and pepper. Drizzle olive oil over the fish strips, then sprinkle the spice mix evenly. Coat each piece well and set aside to marinate briefly.
  3. In a large bowl, toss together green and red cabbage, shredded carrot, and chopped cilantro. In a separate small bowl, whisk lime juice, apple cider vinegar, olive oil, honey, salt, and pepper until emulsified. Pour the dressing over the cabbage mixture and toss well to coat. Adjust seasoning if needed.
  4. Heat a non-stick skillet or cast-iron pan over medium-high heat. Add the fish strips in a single layer without crowding. Cook for about 2-3 minutes on each side until golden and fish flakes easily. Avoid moving the fish too soon.
  5. While the fish cooks, rinse and pat dry the lettuce leaves. Arrange them on a serving platter.
  6. Place 2-3 pieces of cooked fish in each lettuce leaf. Top generously with cabbage slaw. Add optional garnishes like sliced avocado, radishes, and a squeeze of fresh lime.
  7. Serve immediately for best texture and flavor.

Notes

Pat fish dry before seasoning to ensure a good sear. Do not overcrowd the pan to avoid soggy fish. Flip fish only once. Dress cabbage slaw just before serving to keep it crisp. Marinate fish for under 15 minutes to avoid ‘cooking’ it with acid. Prepare slaw ahead but cook fish fresh for best texture.

Nutrition

Keywords: low-carb, fish tacos, cabbage slaw, healthy dinner, quick recipe, gluten-free, dairy-free, weeknight meal

Find it online: https://tastypierecipes.com/fresh-low-carb-fish-tacos-recipe-easy-vibrant-cabbage-slaw-included/