Name: Fish tacos with orange-cabbage slaw
Total time: 50 min
Yield: 12 tacos; 4 portions of 3
Ingredients: 12 small corn tortillas; 1 1/2 lb tilapia fillets, about 3/4 inch thick; 1/2 tsp cumin; 1/2 tsp cayenne; 1 tsp fine salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1 tbsp unsalted butter; 3 cups shredded purple cabbage; 2 oranges, peeled, segmented and drained; 2 avocados, sliced; 2 Roma tomatoes, diced; 1/2 red onion, finely diced; 1/4 cup chopped cilantro; 4 oz crumbled Cotija; 1 lime, cut into wedges; 1/2 cup sour cream; 1/3 cup mayonnaise; 2 tbsp lime juice; 1 tsp garlic powder; 1 tsp sriracha

Fish tacos with orange-cabbage slaw

Drained orange segments add sweetness without soaking the cabbage topping.

Published October 2, 2026 · Updated October 15, 2026

12 tacos; 4 portions of 3 · Estimated 50 minutes

Ingredients & method

Before you start: Prepare and preheat: 25 minutes · Bake and warm tortillas: 25 minutes

Equipment: Rimmed sheet; skillet; thermometer; any pan required by bread/tortilla package

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Method

Heat the oven to 375°F conventional and line a rimmed sheet. Peel and segment the 2 oranges, then let the segments drain while you prepare the other toppings so their loose juice does not soak the cabbage.
Mix the 1/2 tsp cumin, 1/2 tsp cayenne, 1 tsp fine salt and 1/4 tsp black pepper. Pat the 1 1/2 lb tilapia fillets dry, season both sides with the mixture, and arrange the approximately 3/4-inch-thick fillets on the sheet without overlapping; drizzle with the 1 tbsp olive oil and dot with the 1 tbsp unsalted butter.
Bake for 20–25 minutes, checking early because thinner areas cook faster. Insert a thermometer into the thickest part of the fish and remove the fish from the oven when it reaches 145°F; the flesh should also separate easily into flakes.
While the fish bakes, whisk the 1/2 cup sour cream, 1/3 cup mayonnaise, 2 tbsp lime juice, 1 tsp garlic powder and 1 tsp sriracha in a bowl until smooth. Set the sauce aside for spooning over the assembled tacos.
Gently toss the 3 cups shredded purple cabbage with the drained orange segments, 2 diced Roma tomatoes, 1/2 finely diced red onion and 1/4 cup chopped cilantro. Keep the 2 sliced avocados, 4 oz crumbled Cotija and lime wedges separate for finishing.
Near the end of the fish's cooking time, heat a dry skillet over medium heat. Warm the 12 small corn tortillas in batches, turning them until pliable and warm on both sides, and keep the warmed tortillas together under a clean towel.
Once the fish reaches 145°F, use a fork to separate it into pieces that fit comfortably in the tortillas. Bring the fish, slaw, warm tortillas and toppings together before filling so the tacos can be served promptly.
Divide the fish and slaw among all 12 tortillas, then add the avocado, Cotija and sauce. Serve three tacos per portion with the lime wedges alongside.

Use the baking time for the cold components

Drain the orange segments while the fish is prepared. The recipe uses the fruit in the slaw, rather than pouring its loose juice into the cabbage; this helps keep the filling manageable inside a small tortilla. Mix the sauce separately and leave the avocado, Cotija and lime wedges ready for assembly.

Arrange the tilapia without overlaps so the thickest parts are accessible for checking. The stated baking range assumes fillets around the listed thickness. Watch thinner sections and use the thermometer reading from the thickest part, rather than treating every piece as identical.

Assemble only when everything is ready

Warm the tortillas near the end of the fish's cooking time and hold the warm batch under a clean towel. A tortilla that bends easily is simpler to fill than one that is still cool and stiff. Flake the cooked fish into pieces that fit across the tortillas instead of leaving large fillet sections.

Lay out all twelve tortillas before dividing the fish, then add the slaw and finishing toppings. The stated yield is three tacos per person for four portions, which makes it easier to share the fish evenly before anyone starts eating.