Name: Quick Grilled Fish Tacos with Cabbage Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi); 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; Juice of 1 lime; 2 cups shredded cabbage (green or purple); 1/4 cup mayonnaise or Greek yogurt; 1 tablespoon apple cider vinegar; 1 teaspoon honey; Salt and pepper, to taste; 8 small corn or flour tortillas; Optional toppings: fresh cilantro, lime wedges, avocado slices, salsa

Fresh, zesty, and ready in just 20 minutes, these grilled fish tacos with crunchy cabbage slaw make for a perfect weeknight dinner or light weekend meal. I like how the smoky flavor of the grilled fish balances with the creamy, tangy slaw, all wrapped in warm tortillas for an irresistible bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)

1 tablespoon olive oil

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

Juice of 1 lime

2 cups shredded cabbage (green or purple)

1/4 cup mayonnaise or Greek yogurt

1 tablespoon apple cider vinegar

1 teaspoon honey

Salt and pepper, to taste

8 small corn or flour tortillas

Optional toppings: fresh cilantro, lime wedges, avocado slices, salsa

Directions

I preheat the grill or grill pan to medium-high heat.

Then, I mix olive oil, chili powder, cumin, paprika, garlic powder, salt, and lime juice in a small bowl and rub it over the fish fillets.

I grill the fish for 3–4 minutes per side until it’s opaque and flakes easily. Once done, I let it rest for a couple of minutes before flaking it into chunks.

In another bowl, I toss the shredded cabbage with mayonnaise (or yogurt), apple cider vinegar, honey, salt, and pepper until well coated.

I warm the tortillas on the grill or stovetop until soft and pliable.

To assemble, I layer the fish with cabbage slaw and any toppings I’m in the mood for, like cilantro or avocado. A squeeze of lime on top finishes them off perfectly.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Calories: Approximately 275 kcal per serving

Variations

When I want to mix things up, I sometimes swap the fish for shrimp or grilled tofu for a vegetarian twist. For extra heat, I add a diced jalapeño to the slaw or drizzle the tacos with spicy chipotle mayo. If I’m not in the mood for tortillas, I turn the whole dish into a grain bowl using rice or quinoa as the base.

Storage/Reheating

I like to store leftover fish and slaw separately in airtight containers in the fridge. The fish keeps well for up to 2 days, and the slaw stays crisp for about the same. To reheat the fish, I use a skillet over low heat or give it a quick warm-up in the microwave. I always assemble the tacos fresh to keep the textures just right.

FAQs

What’s the best type of fish for tacos?

I prefer using mild white fish like cod, tilapia, or mahi-mahi. They cook quickly and hold up well on the grill without being overpowering.

Can I make the slaw ahead of time?

Yes, I often make the slaw a few hours in advance. It gives the flavors time to meld and makes dinner assembly even quicker.

Are these tacos gluten-free?

If I use corn tortillas, the recipe is naturally gluten-free. Just be sure to check the labels to avoid any hidden gluten.

Can I cook the fish without a grill?

Definitely. I’ve made this recipe using a grill pan, regular skillet, or even baked the fish in the oven at 400°F for about 10 minutes.

What sides go well with fish tacos?

I like serving them with black beans, corn salad, or a simple guacamole and chips spread. It rounds out the meal without too much extra effort.

Conclusion

These quick grilled fish tacos with cabbage slaw are a go-to for a reason: they’re fresh, flavorful, and fuss-free. Whether it’s a busy weeknight or I’m hosting a casual dinner, they always hit the spot. I love how easily they come together with just a few simple ingredients, making them a reliable favorite in my kitchen.

Recipe:

Quick Grilled Fish Tacos with Cabbage Slaw

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Author: Sophia
Total Time: 20 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Fresh, zesty, and ready in just 20 minutes, these grilled fish tacos with crunchy cabbage slaw are perfect for a healthy and flavorful meal. Lightly spiced grilled fish pairs perfectly with creamy slaw, wrapped in warm tortillas.