Spicy Fish Tacos with Red Cabbage Slaw

Adapted from Chili Pepper Madness

Two fish tacos on a slate gray plate. The tacos are topped with green avocado, purple cabbage slaw and orange hot sauce.

Prep Time

15 minutes

Cook Time

5 minutes


4 Servings



1⁄2 cabbage, red
2 tablespoons white wine vinegar
1 tablespoon agave nectar
1 tablespoon lime juice (or juice from from one large lime)
1⁄2 cup cilantro (chopped)
1 pepper, jalapeño (roasted, peeled and minced)
1 pinch salt and pepper (to taste)


1⁄2 cup sour cream
1⁄2 cup mayonnaise
1 tablespoon lime juice
2 teaspoons hot sauce (to taste)
1 pinch salt and pepper (to taste)


1 1⁄4 pounds hake (or other firm white fish)
1 teaspoon garlic powder
1 teaspoon paprika, smoked
1 teaspoon onion powder
1 teaspoon chili powder
1⁄4 teaspoon white pepper
1 pinch salt (to taste)
1 tablespoon avocado oil (or canola oil)

To Serve

1 avocado (sliced)
2 pepper, jalapeño (roasted and sliced)
6 tortilla, corn (warmed)
1 dash hot sauce (to taste)
2 lime (sliced into wedges)


To roast jalapeños for the slaw and topping, heat a tablespoon of canola oil over medium-high heat, then add peppers and cook until softened and blistered on all sides. Peel the skin by scraping it off with a knife. Season with salt, then set aside.

To make the slaw, combine all ingredients in a large bowl and mix thoroughly, then refrigerate until ready to serve. Combine all sauce ingredients in a small bowl, whisking thoroughly, and refrigerate. For the fish, combine the spices and add salt to taste. Cut fish into 1-inch strips, coat with spice mix, and set aside. Heat oil in a large nonstick pan over medium-high heat. Sear fish, flipping halfway through, until it is cooked through and flakes easily with a fork, approximately 5 minutes. Assemble tacos with fish, slaw, sauce, and desired toppings, then serve!