Soft fish tacos with cabbage & radish slaw


2 limes

2 cups thinly sliced cabbage

4 ounces jicama, peeled and sliced thinly

4 radishes, sliced thinly

1 shallot, thinly sliced

Salt and pepper

1½ teaspoons chili powder

3 (6 ounce) fresh or frozen fish – halibut, swordfish, etc.

1 tablespoon oil


Corn tortillas

Sour cream

Hot sauce




  1. Squeeze 3 tablespoons juice.
  2. Prepare cabbage, jicama, radishes, and shallot.
  3. Whisk 2 tablespoons juice and ½ teaspoon salt together in large bowl.
  4. Add cabbage, jicama, radishes, shallot, and cilantro and toss well to combine.
  5. Combine chili powder, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl.
  6. Fish two options:

Pat fish dry with paper towels and sprinkle evenly with spice mixture. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place fish in skillet, skin side up, and cook until well browned, 4 to 6 minutes. Flip and continue to cook until it registers 125 degrees, 4 to 6 minutes. Transfer fish to plate.


Buy frozen fish and cook as directed on the package

   7.  Mash avocado with 1 tablespoon lime juice. Season with salt and pepper to taste.

   8.  Warm tortillas:

Using a dry skillet over medium-high heat, warm the tortillas one at a time until softened and speckled brown, 20 to 30 seconds per side.


Serve with cabbage slaw, sour cream, and avocado