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Crispy Grilled Fish Tacos Recipe with Easy Zesty Cabbage Slaw

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These crispy grilled fish tacos feature a smoky, tender fish paired with a bright, tangy cabbage slaw, perfect for quick and satisfying meals.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (such as cod, tilapia, or mahi-mahi), skin removed
  • 2 tbsp olive oil (for grilling)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp fresh lime juice
  • 2 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • ½ cup grated carrot
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp mayonnaise
  • 1 tbsp Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp honey or agave syrup
  • 1 small jalapeño, finely chopped (optional)
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional: sliced avocado, lime wedges, hot sauce for serving

Instructions

  1. Prepare the Fish Marinade: In a medium bowl, combine olive oil, smoked paprika, ground cumin, chili powder, lime juice, salt, and pepper. Whisk briefly until blended.
  2. Marinate the Fish: Pat the fish fillets dry with paper towels. Place them in the bowl with the marinade and gently toss to coat all sides. Let it sit for 10-15 minutes while you prepare the slaw. Do not marinate longer than 30 minutes to avoid mushy fish.
  3. Make the Zesty Cabbage Slaw: In a large bowl, combine shredded green and red cabbage, grated carrot, chopped cilantro, and jalapeño if using. In a smaller bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour the dressing over the cabbage mix and toss until evenly coated. Refrigerate for at least 10 minutes.
  4. Preheat the Grill or Grill Pan: Heat your grill or cast iron pan over medium-high heat until hot. Brush lightly with oil to prevent sticking.
  5. Cook the Fish: Place the marinated fish on the grill. Cook about 3-4 minutes per side, depending on thickness, until grill marks form and fish is opaque inside but still moist. Use a fish spatula or tongs carefully to flip.
  6. Warm the Tortillas: While the fish is cooking, warm tortillas on a dry skillet or directly over the grill for 20-30 seconds per side until soft and pliable.
  7. Assemble the Tacos: Break the grilled fish into chunks and place on warm tortillas. Top generously with the zesty cabbage slaw. Add sliced avocado, a squeeze of lime, and hot sauce if desired.

Notes

Dry fish before marinating to ensure crispiness. Do not marinate fish longer than 30 minutes to avoid mushiness. Preheat grill or pan well and brush with oil to prevent sticking. Prepare slaw at least 10 minutes ahead for best flavor. Warm tortillas just before assembly to keep them soft and pliable. For gluten-free, use corn tortillas and check labels on mayo and yogurt. Vegan version possible by substituting fish with tofu or cauliflower and using vegan mayo and yogurt.

Nutrition

Keywords: fish tacos, grilled fish, cabbage slaw, quick dinner, easy tacos, healthy tacos, seafood recipe, zesty slaw

Find it online: https://daintydine.com/crispy-grilled-fish-tacos-recipe-with-easy-zesty-cabbage-slaw/