Hatteras Style Fish Tacos with a Homemade Cabbage Slaw, Avocado Crema and Pico De Gallo :)

So Fresh & So Clean, Clean!

Holy smokes, y’all!  THESE TACOS!  I’m not even kidding.  They are insanely delicious!  They are sooooo fresh tasting like you’ve been transformed straight into Mexico with a Margarita in hand and wearing a sombrero!  They have so many fresh ingredients with the cilantro, lime juice, tomatoes, onions, cabbage and locally caught seared white fish!  And another benefit is they are extremely healthy!!  You don’t need any dairy or fried food in this meal…..It’s perfect just like it is!  

Also, one more thing!  TACOS can be so hard to photograph! haha sheeewweee….They are very awkward and can look messy but messy is good too.  I wish y’all could understand that maybe my photographs aren’t the best but it’s the best homemade taco’s you’ll ever eat.  Everything is homemade and fresh and the flavors together are unreal!  If you make this recipe, you can’t skimp on making each component of the recipe!  Each part contributes to the tacos overall flavor and you won’t regret your kitchen being full of bright colors, great smells and lots of cilantro and lime!  So don’t just use store bought salsa or a store bought slaw….homemake it all and you’ll want them the next night too 🙂

Fish Tacos:

  • 2 lbs. fish filets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • corn tortillas
  • cooking spray

Cabbage Slaw:

  • 1 cup green cabbage, thinly sliced
  • 1 cup purple cabbage, thinly sliced
  • 1.5 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon honey
  • salt & pepper to taste

Avocado Crema:

  • 2 avocados
  • 1 garlic clove
  • 1/4 cup fresh cilantro
  • 1/4 teaspoon cumin
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 tablespoon lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • salt to taste

Fresh Pico De Gallo:

  • 4-5 roma tomatoes, de-seeded and diced
  • 1/2 cup of red onion, finely diced
  • 1/4 cup of fresh cilantro, chopped
  • 1 jalapeno, de-seeded and diced
  • juice of 1 lime
  • 1 garlic clove, minced
  • salt to season


I feel like the instructions are pretty self explanatory from the ingredients listed above.  

For the cabbage slaw, thinly slice your cabbage and then add all the remaining ingredients listed above in a bowl and set aside so it can marinate.  I made this first and then let it marinate in the fridge.

For the fresh pico de gallo do the same thing!  Chop and dice all the ingredients and mix well in a bowl and pop it in the fridge until  you’re ready to serve it.

For the avocado crema, mash your avocado in a bowl and mix it up really really well!  Whip it till it looks really thick and fluffy and then add the remaining ingredients to the mashed avocado and it will be the best tasting avocado crema you’ve ever tasted and it’s dairy free!

For the fish, season both sides of your fish filets with the spice blend and gently rub it in.  Heat a large non-skillet skillet to medium high heat.  Add olive oil to pan once hot and immediately add seasoned fish. Sear each side for 2-4 minutes until golden and cooked all the way through.  If your fish filets are bigger than you might need an extra minute or so on each side 🙂

We also crisped up our corn tortillas in the pan as well to get them nice and hot and a little cripsy! 

Then, you can assemble your amazing tacos! 🙂

I wish I could send you all one of these tacos right now!  If you made them….you’ll LOVE them!  They really are amazing!  If you make this recipe, please share your photos with me!  Tag me on instagram, Facebook or snapchat!  I love seeing all of your pictures and tags when you’ve made the recipes or gotten inspired by one of the blog posts!  Can’t wait to share more!  Cheers 🙂