It’s the cheesy tortillas.

Or maybe the crunchy slaw.

Or the creamy and tangy avocado.

Or possibly the flaky fish?

I can’t decide what my favorite part of this dish is but luckily I don’t have to!

These fish tacos are delicious from the first to the last bite and are so easy to prepare you’ll wonder why you haven’t done it sooner!

The fish cooks easily on the stovetop. While it simmers and bubbles away, you put together your slaw in one bowl and your avocado salad in another. Pop the tortillas in the broiler to melt the cheese and then put it all together!

I used cod for these fish tacos and it worked out perfectly, but you could also substitute tilapia or another flaky white fish.

Just promise me you won’t skip the slaw!

That crunchy bite seals the deal.

And if you serve it with a margarita on the side I won’t judge 😀.


The Most Delicious Fish Tacos

This made enough for 8 fish tacos!


  • 1 pound cod (or other flaky white fish)
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • corn tortillas 2 per person
  • white cheddar cheese 2 tbsp per tortilla
  • 3 cups coleslaw mix (I used the bagged kind)
  • 1 tbsp mayonnaise
  • 1 tbsp plain yogurt
  • juice of half a lime
  • 1 tsp salt
  • 2 avocados, cubed
  • 1 cup tomatoes, diced
  • juice of half a lime
  • 1 tsp salt


  • Coat the fish in the cumin and chili powder
  • Heat a non-stick pan to medium high and drizzle with olive oil
  • Cook the fish for 5 minutes on one side. Flip and cover and cook through. Flake at the end of cooking.
  • Mix together the coleslaw and the next four ingredients in a bowl (mayo, yogurt, lime and salt). Set aside.
  • Mix together avocado and the next three ingredients in a small bowl (tomatoes, lime and salt). Set aside.
  • Place cheese on corn tortillas and place in the toaster oven or broiler until cheese is melted.
  • Assemble, making sure to get fish, slaw and avocado salad on each taco! Enjoy!