Fish Tacos with Limey Slaw & Bang Bang Sauce

I love a good fish taco.

It never used to be something I would order off a menu, but now, if I see fish tacos as an option, I often pick them over everything else.

What’s not to like? They’re light and usually texturally interesting, and they feel more decadent than they really are. Plus, tacos will forever be a festive food in my book! I just feel happy when eating them.

I’ve made several renditions of fish tacos over the years, and they’re consistently delicious. They’re one of my favorite things to make for a weeknight meal. I think simple is often best when it comes to seafood, and I like my fish tacos to stick to that theme as well.

The fish here is rubbed all over with some spices and popped under the broiler for a few minutes until cooked through and flaky. The spices bake into the fish and create a crispy crust on top – creating an almost blackened effect. I like using cod here, but any flaky white fish will do. In fact, I think this recipe would work well with salmon or tuna too. Whatever floats your taco boat.

The fish gets piled high in tortillas and topped with a quick and easy slaw. Slaw is almost always necessary when making fish tacos, in my opinion. You need something crunchy and acidic to brighten things up. This one is tossed with loads of fresh lime juice, which I cannot get enough of. I love that acidic bite!

To make these a little bit extra special, I make my own bang bang sauce to go over top of everything. Bang bang sauce is probably something you know if you’ve ever been to Bonefish Grill and had their bang bang shrimp. We love them and I have made this sauce to top a variety of things over the years. It’s my own take on that beloved dish, and I think it gets pretty close to those original flavors! It’s spicy, a little sweet, and creamy.

The thing I love about tacos like this is that each person can build their tacos the way they want them. Taco night at my house consists of me toasting some tortillas over a gas burner on the stove, heating up the protein, and putting all the topping options out. Then, we make our tacos our own. I always do extra slaw because I live for that crunch, and Dan often loads up on the creamy components (in this case, the bang bang sauce and wedges of avocado).

Everyone wins.

The other thing I love about meals like this is how easy they come together. Really, it takes less than 30 minutes to put this meal together. Start with the slaw and bang bang sauce so they have some time to hang out. Let those flavors get to know one another. Pop the fish in the oven and toast up your tortillas. Cut an avocado into wedges and you’re good to go as soon as the fish is done. Flake it up and serve!

Easy peasy.

All that’s missing is a margarita! Let’s fix that, stat.

Fish Tacos with Limey Slaw & Bang Bang Sauce

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• Yield: 6 servings 1x

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Ingredients

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For the Fish:

• 2 lb fresh cod fillets (skinless, if possible)
• Canola oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt

For the Slaw:

• 2 cups shredded purple cabbage
• 2 cups shredded green cabbage
• ½ cup chopped scallions
• 3 tablespoons Greek yogurt
• Juice of 1 lime
• Pinch of sugar
• Salt and pepper, to taste

For the Bang Bang Sauce:

• ⅓ cup mayo
• ⅓ cup Greek yogurt
• 3 tablespoons chili garlic sauce (I like sambal ooleck)
• 2 tablespoon sugar
• 2 teaspoons white vinegar
• 3 tablespoons water
• Salt, to taste

To Serve:

• Flour or corn tortillas
• Lime wedges
• Avocado, sliced

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Instructions

For the Fish:

1. Preheat the broiler to high and set the oven rack about 6 inches below.
2. Place the cod on a baking sheet lined with foil and brush it with the oil.
3. Mix together the spices and salt in a small bowl and sprinkle over the cod. Press it into the surface to adhere.
4. Broil the cod for 5-7 minutes or until cooked through and it easily flakes with a fork.
5. Flake the fish and set aside.

For the Slaw:

1. Combine all the ingredients in a large bowl and toss well to combine. Season, to taste, with salt and pepper. Set aside.

For the Bang Bang Sauce:

1. Whisk together all the ingredients and season, to taste, with salt.
2. Add more chili garlic paste or sugar to meet your tastes.

To Serve:

1. Toast the tortillas over a gas burner (optional).
2. Top each tortilla with the cooked fish, the slaw, and sliced avocados. Drizzle with the bang bang sauce and serve with lime wedges alongside.

Notes

I recommend getting everything ready before you broil the fish, as that step happens very quickly and does require attention. I like to prep the slaw and sauce ahead, and while the fish is in the oven, I prep the tortillas and toppings. When the fish is done, dinner is ready!