Fish Tacos with Strawberry Slaw and Sweet Heat

Prep Time: 20 minutes Cook Time: 20 minutes Servings: 12-16 Street Tacos Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

Flaky, flavorful fish meets a bright, juicy strawberry slaw in these fresh and fun Fish Tacos with Strawberry Slaw. A touch of Sweet Smoked Chili Rub, Green Chile Infused Olive Oil, and tangy balsamic creates the perfect balance of sweet heat, while creamy cotija, fresh cilantro, and lime take things over the top. These tacos are vibrant, easy, and guaranteed to be a hit at the table.

🛒 Ingredients

For the Fish:

1 lb white fish (cod, tilapia, or halibut work great)
4 tsp Sweet Smoked Chili Rub & Seasoning
3 tsp Green Chile Infused Olive Oil
2 tsp Strawberry Lemonade White Barrel Aged Balsamic*
½ tsp Lime Fresco Infused Sea Salt
1 Tbsp Green Chile Infused Olive Oil, for cooking

* Substitution Note:
If Strawberry Lemonade White Barrel Aged Balsamic is unavailable, substitute Peach White Barrel Aged Balsamic or Blood Orange Olive Oil + a squeeze of fresh lime for a similar sweet-tart flavor.

For the Strawberry Slaw:

1 cup shredded cabbage
½ cup shredded carrots
½ cup diced strawberries
1 jalapeño, diced

For Serving (Optional but Recommended):

Warm tortillas
Cotija cheese
Fresh cilantro
Lime wedges

👩🍳 Directions

Season the fish:
Rub fish with Sweet Smoked Chili Rub, Green Chile Infused Olive Oil, balsamic (or substitute), and Lime Fresco Sea Salt.
Let marinate for 10 minutes.
Make the strawberry slaw:
In a large bowl, combine cabbage, carrots, strawberries, and jalapeño.
Toss gently to combine and set aside.
Cook the fish:
Heat a skillet over medium-high heat and add 1 Tbsp Green Chile Infused Olive Oil.
Cook fish 2–3 minutes per side, until flaky and cooked through.
Warm the tortillas:
Heat a small pan over medium heat and warm tortillas about 1 minute per side.
Assemble the tacos:
Add fish to warm tortillas, top with strawberry slaw, and finish with cotija cheese, cilantro, and a squeeze of lime.