Crispy Fish or Grilled Shrimp Tacos w/ Cilantro Lime Slaw, Chipotle Aioli & Fresh Tomato Relish recipe served on a plate, by Pekin the Chef
RecipesMaddie's PlaceCrispy Fish or Grilled Shrimp Tacos w/ Cilantro Lime Slaw, Chipotle Aioli & Fresh Tomato Relish

Crispy Fish Or Grilled Shrimp Tacos W/ Cilantro Lime Slaw, Chipotle Aioli & Fresh Tomato Relish Recipe

inspired by

@maddiesplace

Aug 18 2025

30m

Serves 4

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Recipe information

Make Crispy Fish Or Grilled Shrimp Tacos W/ Cilantro Lime Slaw, Chipotle Aioli & Fresh Tomato Relish in just 30m. Dive into our mouthwatering Crispy Fish or Grilled Shrimp Tacos, perfectly nestled in soft tortillas and topped with a refreshing cilantro lime slaw. Each bite is elevated by a zesty chipotle aioli that adds a delightful kick, while the fresh tomato relish brings a burst of vibrant flavor. A seaside fiesta on your plate, these tacos promise to transport your taste buds straight to the coast!

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Ingredients

General Ingredients

Crispy Fish or Grilled Shrimp

Cilantro Lime Slaw

Fresh Tomato Relish

Preparation

Prepare the Chipotle Aioli

1. Make the Aioli Base

In a bowl, combine 1/2 cup of mayonnaise with 1 finely chopped chipotle pepper in adobo sauce. Add 1 teaspoon of lime juice and a pinch of garlic powder. Mix until smooth and creamy. Adjust seasoning with salt to taste. Refrigerate until ready to use.

Prepare the Cilantro Lime Slaw

2. Mix the Slaw

In a large mixing bowl, combine 2 cups of shredded cabbage (green or a mix of green and purple), 1/4 cup of chopped fresh cilantro, and 1/4 cup of thinly sliced red onion. In a small bowl, mix the juice of 1 lime, 1 tablespoon of olive oil, 1 teaspoon of honey, and salt to taste. Pour the dressing over the slaw and toss thoroughly. Set aside to let the flavors meld.

Prepare the Fresh Tomato Relish

3. Chop & Mix the Relish

Dice 2 medium tomatoes and place them in a bowl. Add 1 tablespoon of finely chopped red onion, 1 tablespoon of chopped cilantro, 1 teaspoon of lime juice, and salt and pepper to taste. Stir to combine and set aside.

Cook the Fish or Shrimp

4. For Crispy Fish

Cut 1 pound of white fish fillets (like cod or tilapia) into taco-sized strips. Season with salt and pepper. Dredge pieces in flour, dip in beaten egg, then coat in panko breadcrumbs. In a skillet, heat oil over medium-high heat and fry fish until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

5. For Grilled Shrimp

Peel and devein 1 pound of large shrimp. Toss with olive oil, salt, pepper, and a pinch of smoked paprika. Grill on a hot grill or grill pan for 2-3 minutes per side, or until opaque and lightly charred.

Assemble the Tacos

6. Warm the Tortillas

Heat 8 small corn or flour tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.

7. Build the Tacos

Place crispy fish or grilled shrimp in each tortilla. Top with a generous portion of cilantro lime slaw, a spoonful of fresh tomato relish, and a drizzle of chipotle aioli. Serve immediately with extra lime wedges.

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