Grilled Fish Tacos with Slaw
These Easy Grilled Fish Tacos with Slaw are a Baja-inspired weeknight favorite that comes together in just 25 minutes. Smoky, perfectly seasoned grilled fish is piled onto warm corn tortillas with a crisp, tangy cabbage slaw, creamy lime crema, and fresh avocado slices for a light yet incredibly satisfying meal. Simple ingredients, minimal cleanup, and maximum flavor — this is the fish taco recipe you'll keep coming back to.
Equipment
- Cast iron grill pan Or outdoor grill
- Large mixing bowl For the slaw
- Small mixing bowl For the lime crema and spice mix
- Sharp knife and cutting board
- Fish spatula For flipping fillets without breaking apart
- Tongs
- Citrus juicer Or hand squeezer
- Grater or box grater For the carrot
- Small skillet or dry pan For warming tortillas
Ingredients
For the Fish
- 1½ lbs white fish fillets 680g; mahi-mahi, cod, or tilapia
- 2 tablespoons olive oil 30ml
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional, for heat
- salt and black pepper to taste
- 1 lime juiced
For the Slaw
- 2 cups green cabbage about 200g, thinly shredded
- 1 cup red cabbage about 100g, thinly shredded
- 1 medium carrot grated or julienned
- 3 tablespoons mayonnaise 45ml
- 1 tablespoon apple cider vinegar 15ml
- 1 tablespoon fresh lime juice 15ml
- 1 teaspoon honey
- salt and pepper to taste
- 2 tablespoons fresh cilantro chopped
For the Lime Crema
- ½ cup sour cream 120ml
- 2 tablespoons mayonnaise 30ml
- 1 lime juiced
- 1 teaspoon lime zest
- salt to taste
For Serving
- 8 small corn tortillas 4 to 5 inches in diameter
- 1 ripe avocado sliced
- fresh lime wedges for serving
- pickled jalapeños optional
- hot sauce optional
Instructions
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and a pinch of salt until smooth. Cover and refrigerate until ready to serve.
- In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. Whisk together mayonnaise, apple cider vinegar, lime juice, and honey, then pour over the cabbage mixture and toss to coat. Season with salt and pepper and set aside.
- Pat the fish fillets dry with paper towels. Rub with olive oil, then coat both sides with the combined spice mix (chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne). Squeeze lime juice over the fish and season with salt and pepper.
- Heat a lightly oiled grill pan or outdoor grill over medium-high heat. Cook the fish undisturbed for 3 to 4 minutes per side until it flakes easily and reaches an internal temperature of 145°F (63°C). Rest for 1 to 2 minutes, then flake into large chunks with a fork.
- Warm corn tortillas directly over a gas flame, in a dry skillet for 30 to 45 seconds per side, or wrapped in a damp paper towel in the microwave for 30 to 45 seconds. Keep wrapped in a kitchen towel until ready to serve.
- Layer two slightly overlapping warm tortillas per serving, then top with slaw, flaked grilled fish, a generous drizzle of lime crema, avocado slices, and optional pickled jalapeños and hot sauce. Serve immediately with fresh lime wedges.
Notes
- Pat the fish completely dry before seasoning — moisture prevents proper searing and causes sticking.
- Always preheat your grill pan fully (3 to 5 minutes) before adding the fish. A hot surface creates better char and releases the fish cleanly when it's time to flip.
- Mahi-mahi is the best fish for this recipe due to its firm texture. Cod or halibut also work well. Avoid very thin or delicate fillets that may fall apart.
- The slaw can be made up to 2 hours ahead — it actually improves as the cabbage softens slightly in the dressing. Drain any excess liquid before serving.
- The lime crema keeps in the refrigerator for up to 5 days in a covered container. Stir well before using.
- Always double-up corn tortillas (2 per taco) for a sturdier base that won't fall apart under the fillings.
- Leftover grilled fish keeps in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for the best texture — avoid the microwave.
- For a spicier version, substitute the spice rub with a chipotle-adobo marinade and let the fish sit for 30 minutes before grilling.
- To make these gluten-free, use certified gluten-free corn tortillas and check all condiment labels for hidden gluten.
- For a low-carb option, skip the tortillas and serve the fish and slaw in large butter lettuce cups instead.
Nutrition
Serving: 2tacosCalories: 420kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 520mgPotassium: 780mgFiber: 5gSugar: 5gVitamin A: 40IUVitamin C: 35mgCalcium: 8mgIron: 10mg
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