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Fish Tacos with Adobo Rub & Creamy Lime Slaw

These flavorful fish tacos are seasoned with a homemade adobo rub, pan-seared until tender, and topped with a fresh, creamy lime-cilantro slaw. The smoky spices, bright lime, and crunchy cabbage make these an easy and delicious meal.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the Fish
  • 2 pounds tilapia or other firm white fish
  • Adobo rub (see below)
  • Corn or flour tortillas, for serving
For the Adobo Rub
  • 4 tsp chili powder, preferably New Mexico or ancho chili powder
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp freshly ground pepper
For the Slaw
  • ¼ cup reduced-fat sour cream
  • ¼ cup low-fat mayonnaise
  • 2 tbsp chopped fresh cliantro
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice
  • 1 tsp sugar
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 3 cups finely shredded red or green cabbage

Method
 

  1. Make the adobo rub. In a small bowl, comgine the chili powder, lime juice, olive oil, cumin, onion powder, garlic powder, salt, and black pepper.
  2. Season the fish. Rub the adobo mixture evenly over all sides of the fish. Let stand for 20 to 30 minutes to allow the flavors to develop.
  3. Prepare the slaw. In a large bowl, whisk together the sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt, and pepper. Add the shredded cabbage and toss until evenly coated. Refrigerate until ready to serve.
  4. Cook the fish. Heat a large skillet over medium to medium-high heat. Add the fish and cook until lightly browned and opaque in the center, turning once. Cooking time will vary depending on the thickness of the fillets. Break the cooked fish into large pieces for serving.
  5. Warm the tortillas. Warm the tortillas in a dry skillet, microwave, or directly over a low gas flame until soft and pliable.
  6. Assemble the tacos. Divide the fish among the warm tortillas and top generously with the creamy lime slaw. Serve immediately.
For the Adobo Rub

    Notes

    • Tilapia works well, but cod, mahi-mahi, snapper, or another firm white fish can also be used.
    • The adobo rub can be made ahead and refrigerated for up to 3 days. It is also delicious on chicken.
    • For serving, fresh lime wedges, sliced avocado, or additional cilantro would all be nice additions.

    © 2026 Pamela Zippi