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

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.

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

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Instructions

Preheat the grill or grill pan to medium-high heat.
In a small bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, and lime juice. Rub the mixture over the fish fillets.
Grill the fish for 3–4 minutes per side until opaque and it flakes easily. Let rest for a few minutes, then flake into chunks.
In a separate bowl, combine shredded cabbage with mayonnaise (or yogurt), apple cider vinegar, honey, salt, and pepper. Toss until well coated.
Warm the tortillas on the grill or stovetop until soft and pliable.
Assemble the tacos by layering flaked fish and cabbage slaw in tortillas. Add optional toppings such as cilantro, avocado, salsa, and a squeeze of lime.

Notes

Use corn tortillas for a gluten-free option.

You can substitute fish with shrimp or tofu for a different variation.

Make the slaw a few hours in advance for enhanced flavor.

Leftover fish and slaw can be stored separately for up to 2 days.

Fish can also be baked at 400°F for 10 minutes if grilling is not an option.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilled
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 275
Sugar: 3g
Sodium: 280mg
Fat: 13g
Saturated Fat: 2.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 20g
Cholesterol: 50mg