Mexican · 35 min
Fish Tacos with Guacamole & Napa Cabbage Slaw
- 35 min
- 2–6 servings
- 644 kcal / serving
A weeknight-friendly fish taco kit with creamy guacamole and crisp Napa cabbage slaw. The fish offers texture contrast to the veggie mix, wrapped in warm tortillas for easy assembly.
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Ingredients
- 1avocado
- ½ small bunchcilantro
- ¾ lbhalibut fillet
- 1lime
- ½ medium headnapa cabbage
- 8small corn tortillas
- 1tomato
- avocados
- limes
- tomatoes
From the pantry: black pepper, chili powder, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- 1avocado
- ½ small bunchcilantro
- 1lime
- ½ medium headnapa cabbage
- 1tomato
- avocados
- limes
- tomatoes
Meat & seafood
- ¾ lbhalibut fillet
Bakery & bread
- 8small corn tortillas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| halibut fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| lime | 1 | ||
| napa cabbage | ½ medium head | 1 medium head | 1 ½ medium heads |
| small corn tortillas | 8 | 16 | 24 |
| tomato | 1 | 2 | 3 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the produce: wash and dry all fresh produce, then slice the Napa cabbage into thin shreds and transfer to a large bowl.
- Dice the tomato and add it to the cabbage.
- Halve and pit the avocados; scoop the flesh into a small bowl for later mashing.
- Rinse and roughly chop the cilantro, discarding the stems; divide half into the cabbage and reserve the rest for the guacamole.
- Squeeze the lime; divide the juice between the cabbage and the avocado to brighten both components.
- Pat the halibut dry, drizzle with olive oil, and season with chili powder, salt, and pepper.
- Warm a grill pan or skillet over medium heat, then cook the fish until opaque and golden, about 2–3 minutes per side. Transfer to a plate.
- Mash the avocado with a pinch of salt and pepper until smooth to make the guacamole.
- Toss the cabbage with the remaining cilantro and a pinch of salt and pepper. Warm the tortillas briefly in a covered plate or microwave, if desired, then assemble by layering cabbage, flaked fish, and spoonfuls of guacamole on each tortilla.
Two tips
- Make-ahead: prep the slaw and guacamole up to a day ahead; store separately in the fridge.
- Serving idea: add sliced avocado and a squeeze of lime at the table for extra brightness.
Nutrition per serving
- Calories
- 644 kcal
- Protein
- 43 g
- Carbs
- 64 g
- Fat
- 27 g
- Fiber
- 17 g
- Sodium
- 199 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.