Southwest Fish Tacos Recipe
Southwest Fish Tacos Recipe photo by Taste of Home
Next Recipe

Southwest Fish Tacos Recipe

Read Reviews
4.5 14 16
Publisher Photo
“These fish tacos are an adaptation of a dish I was served in Bermuda. They’re quick because there’s so little prep work involved.” —Jennifer Reid, Farmington, Maine
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1-1/2 pounds sole fillets, cut into 1-inch strips
  • 1 tablespoon taco seasoning
  • 1/4 cup butter, cubed
  • 1 package (10 ounces) angel hair coleslaw mix
  • 1/2 cup minced fresh cilantro
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 taco shells, warmed
  • 8 lime wedges

Nutritional Facts

2 tacos: 492 calories, 28g fat (11g saturated fat), 122mg cholesterol, 919mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 35g protein.


  1. Sprinkle fish with taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until fish flakes easily with a fork.
  2. Meanwhile, in a small bowl, combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper.
  3. Place fish in taco shells. Top with coleslaw mixture; serve with lime wedges. Yield: 4 servings.
Originally published as Southwest Fish Tacos in Simple & Delicious April/May 2011, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Southwest Fish Tacos

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
veggiemama User ID: 4640590 225214
Reviewed Apr. 21, 2015

"Very, very good!"

lmmanda User ID: 1101093 185146
Reviewed Jul. 11, 2014

"Pretty good, the seasoning came off when I was cooking the fish so it didn't have a "southwest" flavor. I added some lime juice to the fish. I also substituted broccoli slaw for cole slaw since we don't like cabbage."

StoneyLake User ID: 4983010 112174
Reviewed Jan. 8, 2014

"easy to make and very tasty"

s78owens User ID: 1700489 150671
Reviewed Aug. 7, 2013

"Loved it! Super easy, I used Mahi Mahi and topped with avocado. Also, shredded a small head of cabbage for the slaw."

rubydoo008 User ID: 5748313 180343
Reviewed Jan. 25, 2013

"I would omit the cilantro. I used coleslaw dressing and then Tartar sauce."

dkelly23 User ID: 4761099 112171
Reviewed Jan. 15, 2013

"Very easy and tasty. I also left out the butter and put fresh avocados on top. Will definitely make again but will use flour tortillas instead. I used corn but thought it took too much away from the flavor."

JZAnderson User ID: 1266313 124097
Reviewed Aug. 13, 2012

"Very good - I added cheese and tomatoes - I will make these again."

LadySullen User ID: 3595759 212645
Reviewed Mar. 18, 2012

"These tacos are delish! Instead of cooking the fish myself, I used frozen crunchy cod nuggets and put the 1 T. of taco seasoning into the coleslaw mixture. Left out the cilantro cuz I hate it, and served chopped tomatoes, salsa, and Mexican blend cheese as garnishes. These are terrific with the Best Ever chicken Fajita Chowder from this website."

sdcowgirl User ID: 5923191 150670
Reviewed Feb. 8, 2012

"Loved this recipe! I did add some southwest seasoning along with the taco seasoning for more flavor and used a non stick pan so cut the butter to 1-2 tablespoons. The slaw was also great with chicken."

JADunn User ID: 3183986 195556
Reviewed Nov. 13, 2011

"<p>I used shrimp instead of the fish and served in flour tortillas, loved it--can't wait to make this again.</p>"

Loading Image