Grilled Fish Tacos with Slaw
Savor the fresh, vibrant flavors of these Grilled Fish Tacos with Slaw a light and delicious meal that’s perfect for any day of the week! Flaky, perfectly seasoned grilled fish is tucked into warm tortillas and topped with a crisp, tangy slaw that adds the perfect crunch and zing.
Ingredients
- For the Fish
- 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Juice of 1 lime
- For the Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium carrot, grated
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and black pepper to taste
- For the Tacos
- 8 small corn or flour tortillas
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Optional: avocado slices or sliced jalapeños
Instructions
- Prepare the Fish : Pat fish dry and brush with olive oil. Combine chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub spice mix evenly on both sides of the fish fillets. Drizzle with lime juice.
- Prepare the Slaw : In a medium bowl, combine green and red cabbage and grated carrot. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss dressing with cabbage mixture until evenly coated.
- Grill the Fish: Preheat a grill or grill pan over medium-high heat. Grill fish for 3–4 minutes per side or until cooked through and flaky. Remove from heat and break into chunks.
- Warm the Tortillas: Warm tortillas on the grill or in a skillet for 30–60 seconds per side until pliable.
- Assemble the Tacos: Place slaw on each tortilla, top with grilled fish, and garnish with cilantro, lime wedges, and optional avocado or jalapeños.