Mexican · Lunch · Dinner
Grilled Fish Tacos
Tacos de pescado
Smoky, spice-rubbed white fish grilled until flaky and tucked into warm corn tortillas with a crisp lime cabbage slaw, fresh tomato salsa and creamy avocado. A bright, light taco night that comes together fast.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Serves
- 4
Calories come from: Carbs 41% · Fat 25% · Protein 34%
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Ingredients
For 4 servings- 600 g (about 4 fillets)cod or other firm white fish fillets, skinless
- 2 tsp9 golive oil
- 5 tbsp (from about 3 limes)75 glime juice, fresh
- 1 tspchili powder
- 1 tspground cumin
- 1 tspsmoked paprika
- 2 cloves6 ggarlic, minced
- 3/4 tspsalt
- 2 cups180 ggreen cabbage, finely shredded
- 1 cup90 gred cabbage, finely shredded
- 1 medium60 gcarrot, grated
- 1 small bunch (about 1 cup)30 gfresh cilantro, chopped
- 2 medium250 gtomatoes, diced
- 1/2 small50 gred onion, finely diced
- 114 gjalapeño, seeded and minced
- 8 small (15 cm)208 gcorn tortillas
- 1 medium150 gavocado, sliced
Steps
- 1
Pat the fish dry and place it in a shallow dish.
- 2
Mix 1 tsp of the olive oil, 2 tbsp of the lime juice, chili powder, cumin, smoked paprika, garlic and 1/2 tsp of the salt into a paste.
- 3
Rub the paste over both sides of the fish and let it sit for 10–15 minutes while you make the slaw and salsa.
- 4
Toss the green cabbage, red cabbage, carrot, half the cilantro, 2 tbsp lime juice and a pinch of salt in a bowl.
- 5
Stir together the tomatoes, red onion, jalapeño, remaining cilantro, remaining 1 tbsp lime juice and remaining salt for the salsa.
- 6
Heat a grill or grill pan over medium-high heat and lightly brush the grates with the remaining 1 tsp olive oil.
- 7
Grill the fish for 3–4 minutes per side until opaque and it flakes easily, reaching 63 °C / 145 °F inside.
- 8
Warm the tortillas on the grill for about 30 seconds per side until soft and lightly charred, then wrap them in a clean towel.
- 9
Flake the fish into large chunks.
- 10
Fill each tortilla with slaw, fish, salsa and avocado slices, and serve right away.
Swaps, storage and make-ahead
Swaps
- Use tilapia, mahi-mahi or halibut instead of cod if that is what your fish counter has, keeping the same grilling time for similar-thickness fillets.
- Swap the fish for grilled firm tofu slices or drained, spice-roasted chickpeas to make the tacos vegan.
- Use a bag of pre-shredded coleslaw mix (without dressing) in place of the green cabbage, red cabbage and carrot to save prep time.
- For a gluten-free meal, choose corn tortillas labelled certified gluten-free and check that your chili powder is labelled gluten-free too.
Storage
These tacos are best eaten fresh; refrigerate leftover fish, slaw and salsa in separate airtight containers within 2 hours and use within 3 to 4 days, reheating the fish until steaming hot. Don't freeze the assembled tacos, slaw, salsa or avocado.
Make ahead
Shred the cabbage and carrot, dice the salsa vegetables and mix the spice paste up to a day ahead, storing each separately in the fridge, then dress the slaw with lime and salt just before serving. Rub the fish no more than 15 to 30 minutes before grilling, since the lime juice starts to break it down.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (433 g) | Per 100 g | |
|---|---|---|
| Calories | 372 kcal | 86 kcal |
| Protein | 32.8 g | 7.6 g |
| Carbohydrates | 39.1 g | 9 g |
| of which sugars | 6.5 g | 1.5 g |
| Fiber | 9.7 g | 2.2 g |
| Fat | 10.9 g | 2.5 g |
| of which saturated | 1.6 g | 0.4 g |
| Sodium | 550 mg | 127 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
