Fish Tacos with homemade slaw and avocado—full of flavor and quick and easy to make

I had my first fish tacos with slaw in San Diego with my friend Mark Murphy. It was so delicious. He took me to a fish taco dive that was very reasonably priced. I made a note in my mind that it would be worth a try to recreate what I ate that day. This recipe is as close as I could get it, and it’s certainly delicious.

These Fish Tacos are the best.
Fish Taco Dinner on Chesterhaven Beach Farm

Rockfish are abundant in the Chesapeake Bay and surrounding waters of the Maryland Eastern Shore. Some of my fondest summer memories are fishing right off our dock and being able to eat freshly caught seafood. One of my favorite things is knowing where my food is coming from, and I’d say straight out of the water into my kitchen is pretty fresh. These particular fish tacos with slaw are made with Rockfish caught from our dock. You can use store-bought rockfish, just make sure they are ethically raised and caught.

Rockfish season in Maryland runs from late April to Mid May. In this peak, season hand caught rockfish have to be 35 inches or larger and you can only keep one fish. Outside of the season, the rockfish size changes to 19 inches and you can keep two fish. This is to ensure the rockfish are not overfished.

Our friends Willy and Billy in the back of their fishing boat after a fishing trip
Willie and Billie out on the fishing boat cleaning a rockfish for us to make these fish tacos with slaw

Making fish tacos with slaw

Let’s make a list of all the ingredients that you’ll need to make these tacos. I can’t emphasize enough that the higher quality the ingredients the better the meal. I have to admit that I am a bit spoiled. When I want fresh rockfish, I call my friend Willie and ask if he’s out fishing. That’s usually a cue to him that I am looking for a piece of fish. The happiest days cooking on the shore are with fish and the green egg!

To make this dish you’ll need:

  • cabbage
  • salt and pepper
  • lime juice
  • Waxing Kara Honey
  • cilantro
  • Rockfish filets
  • corn tortillas
  • olive oil
  • white wine vinegar
  • garlic
  • red pepper flakes

You can make these fish tacos in 4 easy steps!

Step 1: Make the slaw

Combine all the ingredients for the slaw and set aside at room temperature.

Step 2: Marinate the fish

Mix the marinade for the fish and coat the fish, let stand for 10-20 minutes.

Step 3: Cook the fish

Pan saute or grill the fish 4-5 minutes on each side. 

Step 4: Serve the fish tacos with slaw

Heat the tortilla and plate. Place fish in the center of the tortilla. Garnish with slaw, pickled onion, Pico de Gallo, and avocado slices, and whatever else you would like!

Fish tacos with slaw are a true Eastern Shore specialty. Serve them with all of these accompaniments for a wonderful treat.

  • pico de gallo sauce
  • sliced avocado
  • chopped cilantro
  • sliced tomato
  • These easy pickled onions

Try these easy pickled onions on top of salad, or these tacos for that matter. You can make a batch of these and store them in a glass jar in the fridge for weeks. They add depth to any meal, and just taste special!

Easy Pickled Onions

This recipe will turn any salad, burger or piece of fish into a work of art in no time!
Check out this recipe

If you decide to try these rockfish tacos, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

These Fish Tacos are the best.

Fish Tacos with slaw

Course: Main Course
Cuisine: American
Keyword: fish tacos, fish tacos with slaw
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Calories: 295kcal
A wonderful low-calorie and satisfying meal right from the Eastern Shore when made with rock fish.
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For the Slaw

  • 4 c cabbage shredded
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. mayonaise
  • 1 tbsp. lime juice fresh
  • 1 tsp. Waxing Kara Honey
  • 1 tbsp. fresh cilantro chopped

For the Fish

  • 16 oz rockfish filets 4-four ounce filets
  • 4 large flour tortillas 9″ whole-wheat


  • 2 tbsp. olive oil
  • 1 tbsp. Waxing Kara Honey
  • 2 tbsp. white wine vinegar
  • 2 tbsp. fresh lime juice
  • 4 cloves garlic minced
  • 2 tbsp. cilantro chopped
  • 1/2 tsp. salt
  • 1 dash red pepper flakes

For the accompaniments


  • Get the easy pickled onion recipe together an hour in advance.
  • Combine all the ingredients for the slaw and set aside at room temperature.
  • Mix the marinade for the fish and coat the fish, let stand for 10-20 minutes.
  • Pan saute fish 4-5 minutes on each side.
  • Place tortilla flat on plate.
  • Place fish in center of tortilla.
  • Garnish with slaw, onion, Pico de Gallo and avocado slices.


Calories: 295kcal | Carbohydrates: 17g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 816mg | Potassium: 786mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1500IU | Vitamin C: 39mg | Calcium: 62mg | Iron: 1.2mg

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