Go Back
–+ servings
Grilled Fish Tacos with Cabbage Slaw

Tasty Grilled Fish Tacos with Crunchy Cabbage Slaw

Quick Grilled Fish Tacos with Cabbage Slaw bring fresh flavors to the table in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 lb Mahi Mahi or Cod Choose firm white fish for best results.
  • 1 tbsp Olive Oil For grilling and slaw dressing.
  • 1 tbsp Lime Juice Don't marinate fish for longer than 30 minutes.
  • 2 cloves Garlic Minced
  • 1 tbsp Taco Seasoning Store-bought or homemade.
For the Slaw
  • 2 cups Cabbage Shredded green cabbage.
  • 1 medium Carrot Optional, for extra crunch and sweetness.
  • 1/2 cup Greek Yogurt Optional, could substitute with mayonnaise.
  • 1 tbsp Honey To balance the acidity.
  • to taste Salt and Pepper For seasoning.
For Assembly
  • 8 pieces Corn Tortillas Warm them on the grill.
  • 1/4 cup Cilantro Fresh garnish for tacos.

Equipment

  • Grill

Method
 

Step‑by‑Step Instructions
  1. Marinate the fish by combining olive oil, lime juice, minced garlic, and taco seasoning. Coat the fish and refrigerate for 20-30 minutes.
  2. Prepare the slaw by whisking Greek yogurt, lime juice and zest, honey, salt, pepper, and cumin. Toss in the shredded cabbage and optional carrot. Let sit for 10 minutes.
  3. Preheat the grill to medium-high heat and warm the corn tortillas for about 30 seconds on each side.
  4. Grill the marinated fish for 3-5 minutes per side until it flakes easily. Flake the fish into large pieces.
  5. Assemble the tacos by adding slaw and flaked fish to each warmed tortilla, garnishing with cilantro. Serve immediately.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 360mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 35mgCalcium: 8mgIron: 10mg

Notes

Customize your toppings and enjoy with sides like roasted carrots or Mexican rice. Leftovers can be stored in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!