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Spicy Fish Tacos With Jalapeno Lime Slaw

Classic Cod Fish Tacos with a Creamy Jalapeno-Lime Slaw – quick, easy, delicious and even kid-friendly!


  • 1 pound boneless skinless cod fillets, thawed if frozen
  • 1 tablespoon olive oil
  • 1 tablespoon O Organics Cajun seasoning
  • 12 flour tortillas warmed
  • 2 avocados sliced

Jalapeno Lime Slaw

  • 1 package coleslaw mix or chop your own red & green cabbage and shredded carrots
  • 3 green onions chopped
  • 1 jalapeno minced, more for serving (optional)
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon lime juice and zest of lime
  • 1 jalapeno minced
  • 3/4 teaspoon kosher salt


  1. Heat oven to 400°F.
  2. Pat fish dry and gently coat with oil and seasoning mix. Place on a rimmed baking sheet. Bake 12-15 minutes until fish flakes easily and internal temperature reaches 145°F. Flake into pieces with a fork.
  3. Meanwhile, in a bowl mix together coleslaw, onion, mayonnaise, sour cream, jalapeno, lime juice and zest, salt and pepper. Adjust seasoning to taste and set aside.
  4. To serve, fill tortillas with slaw, top with fish and avocado slices.