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

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“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.

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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>"

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