Zesty Fish Tacos with Fresh Cucumber Slaw

It's Taco Night! Our Zesty Fish Tacos with Fresh Cucumber Slaw are the perfect summertime dinner!

Fish Tacos with Cucumber Slaw

Flaky fish tacos with cucumber slaw

Cucumber Slaw on Fish Tacos

Who doesn’t love Taco Night? My kids will pretty much eat anything if you put it in a taco! Anything! We love rotisserie chicken and black bean, or steak and grilled veggie, and the absolute fave in our house is seafood! Fish Tacos are our absolute favorite! Fresh flaky fish topped with a southwestern cucumber coleslaw in warm tortillas. Yum right?

{Mandy’s Taco Tip}: Make plenty of filling when you make tacos and freeze the extra. It’s an easy way for quick, homemade weeknight meals. Always have a batch of our easy Salsa & Guacamole on hand for any taco night! Also pick up one of these taco holders so that your tacos don’t go flying everywhere. And if you really want a taco party, you have to get this taco party corn hole set. Follow these simple tips and you will be in taco heaven in no time.

spiced rim on a grapefruit margarita

Every Taco Night Deserves a Cocktail! Try one of these…

 Grapefruit Margaritas with Spicy Salt Rim 

Watermelon Basil Margarita

Ginger Lime Daiquiri

Blackberry Mojito

White Wine Citrus Sangria

Picture of mojito cake

And don’t forget dessert! Our Mojito Cake is amazing and starts with a boxed cake mix. Easy Peasy!

Zesty Fish Tacos with Fresh Cucumber Slaw
Rate this recipe
Average: 0/5

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 10-12 tacos

Zesty Fish Tacos with Fresh Cucumber Slaw

Fresh flaky fish topped with a southwestern cucumber coleslaw in warm tortillas.


  • 3 fillets tilapia
  • 1 tbs. cumin
  • 1 tbs. Creole Seasoning
  • ½ cup flour
  • 3 tbs. olive oil
  • 10-12 small flour tortillas
  • 2 cups chopped red cabbage (or packaged coleslaw from store)
  • 1 large English cucumber, chopped
  • 1 cup cilantro chopped
  • 1 jalapeno, seeded and chopped finely
  • Juice of ½ lemon
  • 2 tbs. sugar
  • 2 tbs. BBQ sauce
  • 1 tbs. cumin
  • Salt & Pepper to taste
  • 3 tbs. apple cider vinegar
  • ½ cup mayo


    Make the Slaw
  • In a large bowl, mix together lemon juice, sugar, vinegar, BBQ sauce, and cumin until well blended and sugar is dissolved.
  • Whisk in mayo and taste for seasoning, adding salt & pepper to taste.
  • Toss in slaw veggies and herbs and coat well with dressing. Set in fridge.
    Heat the Tortillas
  • In a large non-stick skillet over med-high heat, heat tortillas.
  • Adding a little color to each side and warming thru. Place on a plate in a warm oven.
    Cook the Fish
  • In the same skillet, heat oil.
  • Season flour with cumin and Creole seasoning, mixing well.
  • Dredge fish on both sides and place in skillet.
  • Cook for 3-4 minutes per side or until golden brown.
  • Set on a plate and with a fork pull fish into strips.
  • Place a few pieces of fish in a tortilla topped with slaw. Enjoy!

Shop This Post