Grilled Fish Tacos with Slaw
These Grilled Fish Tacos with Slaw are fresh, citrusy, and full of texture, pairing smoky seasoned fish with crunchy cabbage slaw and a creamy chipotle-style sauce. Ready in under 30 minutes, they are perfect for weeknight dinners, weekend cookouts, or casual taco nights.
Equipment
- Grill, skillet, or baking sheet
- Medium mixing bowl
- Small Mixing Bowl
- Tongs or spatula
- Cutting Board
- Chef's knife
- Clean kitchen towel
Ingredients
Cabbage Slaw
- 12 ounces shredded cabbage purple cabbage or slaw mix, about 6 cups
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 cup red onion thinly sliced
- 1/2 cup fresh cilantro packed and chopped
- 1/4 to 1/2 jalapeño finely chopped, seeds removed for less heat
- 1/4 cup fresh lime juice plus lime wedges for serving
- 2 tablespoons olive oil
Fish
- 1 to 1 1/2 pounds firm white fish such as tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, or flounder; extra-firm tofu may be used instead
- 1 teaspoon ground cumin
- 1 teaspoon paprika smoked paprika may be used for deeper flavor
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt for seasoning the fish
- 1/4 teaspoon black pepper freshly ground
- 1 to 2 tablespoons olive oil for grilling, baking, or pan-searing
Chipotle-Style Sauce
- 1/3 cup mayonnaise or crema use your preferred creamy base
- 1 teaspoon chipotle pepper puree or chipotle-style seasoning, adjust to taste
- 1 tablespoon fresh lime juice
- 1 pinch kosher salt to taste
For Serving
- 6 medium corn or flour tortillas warmed
- lime wedges for serving
- sliced avocado, extra cilantro, Cotija cheese, or pickled red onions optional garnishes
Instructions
- Make the slaw: Place the shredded cabbage in a medium bowl and toss with 1/2 teaspoon kosher salt. Add the red onion, cilantro, jalapeño, lime juice, and olive oil.
- Toss the slaw well, then taste and adjust with more lime juice, salt, or jalapeño as needed. Chill while preparing the fish.
- Make the sauce: In a small bowl, stir together mayonnaise or crema, chipotle pepper puree, lime juice, and a pinch of salt. Refrigerate until ready to assemble.
- Preheat the cooking surface. Heat a grill to medium-high, preheat the oven to 400°F, or warm a skillet over medium-high heat with olive oil.
- Pat the fish dry. In a small bowl, combine cumin, paprika, garlic powder, onion powder, kosher salt, and black pepper. Lightly season all sides of the fish with the spice rub.
- To grill, oil the grates well and cook the fish for a few minutes per side, until grill marks appear and the fish is opaque and flaky. Squeeze fresh lime juice over the cooked fish.
- To bake, place the seasoned fish on a parchment-lined baking sheet, lightly brush or spray with olive oil, and bake for 6 minutes. Flip, lightly oil again, and bake for 4 to 6 more minutes, until cooked through. Squeeze fresh lime juice over the fish.
- To pan-sear, heat olive oil in a skillet. Sear the fish for 3 to 4 minutes on one side, flip, reduce the heat slightly, and finish cooking until the fish is flaky and opaque. Squeeze fresh lime juice over the fish.
- Warm the tortillas briefly on the grill, in a dry skillet, or over a gas flame until pliable and lightly charred. Wrap them in a clean towel to keep warm.
- Assemble the tacos by adding pieces of cooked fish to warm tortillas. Top with cabbage slaw and drizzle with chipotle-style sauce.
- Add optional garnishes such as avocado, extra cilantro, Cotija cheese, pickled red onions, and lime wedges. Serve immediately.
Notes
Use firm, dry fish for the best grilling and flaking results. Oil the grill grates well, or cook the fish on foil if sticking is a concern.
If the slaw becomes watery, drain off excess liquid and re-season with lime juice and salt before serving.
For a plant-based version, press extra-firm tofu to remove excess moisture, season it with the spice rub, and grill or sear until crisp at the edges.
For a smoky variation, use a blackened-style spice rub. For a tropical version, add mango salsa or a coconut-lime slaw. For a low-carb option, serve the fish and slaw in small lettuce leaves.
Store cooked fish and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat fish gently in a 300°F oven to avoid drying. Do not store assembled tacos because the tortillas may become soggy.