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Spicy Fish With Cabbage Slaw

Spicy Fish With Cabbage Slaw

Once upon a time we explored the seas and came up with a recipe of Jerk shrimp with warm cabbage slaw, and the combination of land and water is forever in our minds. We aren’t sure why, but it just works. Like the way you squeeze a fresh lemon over a tilapia fillet, one cannot fathom another way to eat it. It is unpretentious, perhaps overly humble and tasty. Yet there are times when we desire to explore the depths further, to add more ingredients and concoct something completely new. This spicy fish with cabbage slaw is an undiscovered beauty.

Whether you choose Atlantic or Pacific cod, snapper, haddock or tilapia, this dish may quickly become one of your favorites. It is hard to have just one best-loved fish dish when they are all so different, and it does pay to experiment and (re)discover what tastes best. When the fish is prepared with care, everything else will fall into place. Take the cabbage slaw, for instance. Make sure all ingredients are shredded and minced with meaningful precision and be sure that the homemade mayonnaise is spot on.

Now, this meal is perfect as is. But it also comes with an upgrade. Why not turn this meal into fish tacos with cabbage slaw? All it takes is a handful of Paleo tortillas to get the party started. There is no time to wait, you must try it this weekend!

Spicy Fish With Cabbage Slaw Recipe

Serves: 4Prep: 25 minCook: 30 min

Protein: 56g / %

Carbs: 15g / %

Fat: 26g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 lbs. white fish fillets (snapper, cod, etc)
  • 2 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/4 cup fresh cilantro
  • Lime wedges, to serve
  • 1/4 cup coconut oil
  • Sea salt and freshly ground black pepper

Cabbage Slaw Ingredients

  • 4 cups cabbage, shredded
  • 1 carrot, shredded
  • 2 green onions, minced
  • 1 garlic clove, minced
  • 1/4 cup homemade mayonnaise
  • 2 tbsp. fresh lime juice
  • 3 tbsp. apple cider vinegar
  • Sea salt and freshly ground black pepper

Fish and Slaw Preparation


  1. In a bowl combine all the ingredients for the slaw and season to taste.
  2. Toss everything, cover and refrigerate until ready to serve.
  3. In a small bowl combine the paprika, cayenne, garlic and cumin, then season to taste.
  4. Season the fish fillets with cayenne mixture on both sides.
  5. Melt coconut oil in a skillet over medium-high heat.
  6. Cook the fish fillets 3 to 4 minutes per side, or until fish is cooked through.
  7. Serve the fish topped with the cabbage slaw, fresh cilantro, and lime wedges.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

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  • transitioning to a Paleo diet
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