Fish Tacos with Cabbage Slaw and Guac Mayo

I love Mexican Fish Tacos. Here, I am sharing easy Fish Tacos which I made for simple yet hearty weekend meal. Light, healthy and made in a jiffy. I made them with left over Rotis (Indian bread). You can choose store bought corn tortillas as well.

Tilapia fish fillets marinated in red chili powder, turmeric, loads of garlic, coriander leaves and little lime juice.

Guac mayo was creamy and delicious. Made with Avocado, Olive oil, lime juice, mustard paste, lemon, honey and little salt & pepper.

Easy salad with Purple and green cabbage, red onions dressed with Guac Mayo.

Fish Tacos

Fish Tacos with Cabbage Slaw and Guac Mayo

Servings: 3


For Fish:

Tilapia fillets: 3, cut to half (Can use any white fish like cod)

Garlic cloves: 5-6, minced finely

Red chili powder: 1 tbsp

Turmeric powder: 1/4 tsp

Salt: 1 tsp (As required)

Lime juice: 1 tbsp

Oil: to pan fry

For Guac Mayo:

Avocado: 1 Large, pitted 

Lime Juice: 1 tbsp

Mustard Powder/Paste: 1 tsp

Extra Virgin Olive Oil: 1/2 cup

Honey/Sugar: 1 tsp

Pepper Powder: 1 tsp

Salt: 1 tsp

For Cabbbage Slaw:

Purple Cabbage: 1 cup, shredded

Green Cabbage: 1 cup, shredded

Red Onions: 1/2, sliced finely

Jalapenos: As required, chopped finely

Guac Mayo: 2 tbsp

Salt: As required


Whole Wheat Rotis or Corn Tortillas

Lime Wedges

Cilantro Leaves


  1. Marinate the fish fillets with red chili, garlic, turmeric, chopped coriander leaves, salt and lime juice.
  2. Heat a non-stick pan, add oil until it covers the bottom and pan fry the fish fillets until done and edges crisp up. Tilapia just takes 3-4 minutes to be done.
  3. Make guac mayo by mixing all the ingredients in blender until oil is well mixed with avocado and is creamy.
  4. For slaw mix, cabbage shreds, red onion and jalapenos. Add little guac mayo before serving and mix well.
  5. Serve  warm tortillas, fresh slaw and fish fillets with extra guac mayo.



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