Fish Tacos with Cabbage Slaw and Remoulade and a beach trip!

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(I need this umbrella)

So I just got back from a fabulous long weekend at this beach town.

The weather really couldn’t have been any better and the company was fantastic. 85 degree days with an awesome 20 degree drop for the evening.

We stuffed our faces as usual.Some of the places were really dark, so excuse the pictures. It isn’t The Hungry Apple’s  fault (the iphone) . I prefer no flash 🙂

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We ate here. Which happens to be my favorite restaurant on earth. I think.  It just has a great vibe and only 5 menu items which says to me “these guys know their stuff”.


They also have a pretty good bar/wine list.

We also ate here.


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and here.

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When we got home, I decided to replicate what I felt like was the best dish at this restaurant. Fish Tacos. I think that considering a few factors (the fact that they were seasoned well and the fact that mine are not fried) mine might just be better. Score.

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Slaw gives them crunch and the remoulade adds creaminess, which let’s face it, everyone loves

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the homemade seasoning adds a kick

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and makes the fish fantastic

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they are really fast and when the fish is done, you just top it all on a tortilla with red onion and avocado

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I’ll be eating these all summer long



4 filets of tilapia (about a pound) or fish of your choice

8 small wheat flour tortillas

1 red onion, sliced thin

1 ripe avocado, sliced thin

olive oil


2 cups green cabbage, finely shredded

1 teaspoon honey

the juice of 1/2 a lime

1 tablespoon finely chopped cilantro

salt and pepper

seasoning rub for fish:

salt to taste (i use 1-2 tsp, but some find that to be too much)

20 grinds of fresh pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder


1/2 cup olive oil mayo

1/2 cup sour cream

2 small garlic cloves, minced

1/4 teaspoon cumin powder

1/4 teaspoon cayenne pepper

salt, to taste

pepper, to taste

the juice of one lime

instructions and directions: 

Start out by combining all the remoulade ingredients in a small bowl. Mix well, season with salt and fresh pepper and set aside in the fridge.

In another small bowl for the slaw, whisk together: honey, salt, cilantro and lime juice. Toss with the cabbage and set in fridge with the remoulade.

Get another small bowl! Combine seasonings for fish rub. Lay fillets on a plate and drizzle both sides with olive oil. Apply rub to both sides of fish. This should use up all the rub.

Heat a large skillet with 1-2 tablespoons of olive oil over medium heat. Cook fish until white and flaky, about 3 minutes per side. Gently pull fish apart into bite size pieces.

Fill tortillas, that have been warmed, with fish. Layer with slaw, red onion and remoulade. Makes 8.


51 thoughts on “Fish Tacos with Cabbage Slaw and Remoulade and a beach trip!

  1. Amber says:

    Fastastic recap Apple! Love the pics and receipe ~

  2. Jen says:

    Thanks for sharing your recipe. My husband and I just made them and they were awesome!!

  3. Deanna Corarito says:

    Made these for dinner tonight – great recipe! Loved the rub too. I broiled mine (I used the Tilapia which lends itself well to fish tacos) and since I can’t eat Mayo, I used sour cream with a bit of skim milk and a splash of lime juice. The “boys” – hubby and son really liked it!

  4. Jeanine says:

    excellent !! wow – so tasty:) thanks for sharing… I didn’t even add the sour cream since i’m lactose intolerant…and it was still delish

  5. Maria Whitson says:

    You can replace the sour cream andayo w plain Greek yogurt to make it super healthy…making this tomorrow:-)

  6. Anna says:

    Made these tonight. My hubby, 18 month old son and I loved them. For our taste, we’ll reduce the salt but other than that they were delicious. Hubby said best fish tacos he’s ever had! 🙂

  7. Found this on pinterest. made ’em this evening. delish!! 🙂

  8. Carlie says:

    i think this dish is amazing! In making this dish a second time I decreased the salt to only a half a teaspoon. Thanks for the recipe

  9. Melissa says:

    Trying these tonight with cod instead of tilapia…hubby is a grill master so he will grill the fish …and love the greek yogurt suggestion in place of mayo! Thanks! (and yay pinterest)

    • Pinterest is so helpful in the kitchen! Let me know what you think! I made them just the other day with Stoneyfield plain greek yogurt and you can hardly tell the difference!
      -the hungry apple

  10. KristineJo8 says:

    was looking for the perfect recipe for fish tacos and this rub came up. was exactly what I wanted. they were delicious!!

  11. mnlindsey says:

    Absolutely AMAZING! Loved it. The fish was amazing, (used Walleye) I actually plan to bring that rub camping from now on if we ever catch fish, and the remoulade was to die for. Will use the left overs for pretzel dip too!

  12. […] Tacos- I used this recipe except I replaced the sour cream with this dairy free recipe, used my homemade olive oil mayo, and […]

  13. Lubna says:

    I made these for lunch using greek yogurt and cutting down the salt to 3/4 t. in the rub. I also topped them with a mango salsa which gave the tacos a perfect blend of sweet/salty. My husband and I loved them! Don’t see a need to eat fish tacos in a Mexican joint again! I used the leftover remoulade as a dip for my constant craving of veggie chips. Thanks for sharing :))

  14. Valerie says:

    Made this for guests, using Salmon and home made taco shells. It was fabulous. Will make it again. I also switched sour cream for greek yogurt.

  15. Jen says:

    Made these twice. First time just eyeballed rub spices and it came out bland. This time followed your exact measurements and it was sooooo salty we couldn’t eat it! Is it really two tablespoons of salt? What did I do wrong?

    • Hi Jen,
      Sorry they didn’t turn out for you. The recipe only calls for 2 teaspoons of salt though, not tablespoons. And so yes, two teaspoons is the right amount. Hope that helps!


  16. Annie says:

    Could you post a nutrition label? I’m curious about the calorie intake. I’m making them as I type, super excited! Thanks😋

    • I haven’t calculated that to date. However, when I have time, I certainly will. Thanks for commenting and I hope you enjoy them!

      • Annie says:

        Second time I’ve made them. I googled a nutrition label on them and it said 300-for two. But that’s probably not accurate because it’s not for your exact recipe.

  17. Kim Gorski says:

    This was a very good recipe however I would reduce the salt in the rub next time. The slaw was so fresh tasting and delicious I ate what was left plain! The roulade made a lot more than was needed but it won’t go to waste….it will be good on vegies or even tortilla chips! I will DEFINITELY make these again, just cutting down the salt in the rub.

  18. Taryn says:

    We loved the slaw and the remoulade, but the fish was way too salty for our taste. We couldn’t appreciate the other spices and the fish went to waste. We substituted with some cut up roasted chicken we had in the fridge. I was glad we were able to still use the slaw and remoulade, but we were really looking forward to the fish. We are always in search of the perfect fish taco and so were very disappointed when this didn’t turn out well. I intend to try this recipe again since the other components were so good, although next time we will definitely be cutting back on the salt!

  19. Candi says:

    Thanks for sharing! I am making these tonight. I was looking for a recipe that didn’t call for beer batter. Along with a simple sauce. This looks perfect.

  20. Jocelyn Green says:

    I cooked these tacos for my family tonight. I wanted an easy recipe for a Lenten No Meat Friday dinner. They were delicious and I received many compliments from my family. I had Brussel Sprouts on hand and used them in place of the cabbage. I added a bit more honey and lime juice to the Brussel Sprouts. I think this Fish Taco recipe will now replace our go-to Fish Taco recipe, which is quite labor-intensive. We are from Louisiana; the flavors were right up our “Rue.” Great recipe! Many thanks!

  21. writeonwendi says:

    I have to let you know, I made these tonight with tilapia and some shrimp – holy cow – GREAT STUFF! The whole family liked them, in fact, I got a “you should add this to the rotation”….it officially made our regular roster! Thanks so much for sharing, I’m looking forward to trying more recipes.

  22. Kantrism says:

    I made these tonight. They were delicious!!! Incredibly easy, and quick! I will definitely be adding this to my rotation.

  23. Sarah says:

    could you tell me how many tacos the above serving makes? I have two hungry men that take down a lot and am thinking I may need to double it?!

  24. Betty says:

    What is the “olive oil mayo” for the remoulade?

    • Hi Betty,
      I previously used mayonnaise made with olive oil, rather than canola. Now I actually just use non GMO and organic mayo-but any mayo would do. Thank you for the question!

  25. Alison says:

    Delish! Even my 4 and 7 year olds ate them. Only I found the run a bit too salty.

    • Awesome! I am really glad you enjoyed them. You sound like your kids are great eaters!
      I have actually edited the recipe to say “salt to taste” since some people have commented that they find it too salty. thanks for the comment!

  26. Corey says:

    Omg these are amazing! I grill them in a fish basket instead of pan fry. I also tried a new salsa recipe and now use this in place of the slaw and avocado. You should try this salsa on top of these tacos. Oh my it’s heaven.

  27. Marty says:

    I’ve tried many fish taco recipes and I have to say this is the best yet, will definitely make these again. Only used half the salt and that worked for us.

  28. Marcus says:

    I have made this several times and it’s always a hit!

  29. […] tasty fish part of your regular salad rotation. My favorite pre-keto recipe came from Sara of the, one of the Web’s many food bloggers. Hands down she had the best-tasting blend of flavors […]

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