Citrus Habanero Fish Tacos

Fish tacos filled with grilled white fish, shredded red and green cabbage, carrots, and fresh cilantro, served on soft tortillas with lime wedges on a white plate.

These Citrus Habanero Fish Tacos are fresh, flavorful, and easy to make. Flaky halibut or cod is brushed with citrus habanero olive oil, seasoned with lime pepper and sweet smoked paprika, then tucked into warm corn tortillas. Topped with a crisp mango-lime slaw, red onion, cilantro, and optional jalapeño, these tacos deliver the perfect balance of heat, zest, and crunch—ideal for weeknight dinners or summer gatherings.

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Ingredients:

1½ pounds halibut or cod (or other white fish)
2 Tbsp. Citrus Habanero Olive Oil
The Olive Tap’s Lime Pepper Seasoning to taste
1/2 tsp. The Olive Tap’s Sweet Smoked Spanish Paprika
8 – 10 small corn tortillasFor the Slaw:
14 oz bag three color coleslaw mix (green and red cabbage, carrots)
¼ cup red onion thinly sliced
1 Tbsp. The Olive Tap’s Persian Lime Olive Oil
1 Tbsp. The Olive Tap’s Mango White Riserva Balsamic Vinegar
1 jalapeño finely chopped (optional)
¼ cup cilantro chopped, for garnish

Directions:

Make the slaw and set aside: Add the coleslaw mix, red onion and jalapeño, if using, to a large bowl. Whisk the Persian Lime Olive Oil and Mango White Riserva Balsamic Vinegar in a small bowl until blended then drizzle over the slaw mix and toss until well coated.

Pat the fish dry with paper towels, cut into large chunks and season with Lime Pepper Seasoning and Sweet Smoked Paprika. Heat the Citrus Habanero Olive Oil in a large skillet over medium-high heat. Add the fish and cook about 2–3 minutes per side, until cooked through and lightly browned.

Warm the tortillas. Assemble the tacos with the fish and slaw and top with cilantro (add avocado as well if desired).

Enjoy!