These Grilled Fish Tacos with slaw are ultra flavorful and so easy to make. The fish lends a wonderful smoky flavor to the mix and complemented by the crunchy tangy cabbage slaw topping. Serve on small flour or corn tortillas for a healthy dinner you’ll want again and again.
We make ground beef tacos in our family at least 3 or 4 times a month, yes, it is that popular, and since everyone likes it so much I wanted a healthier alternative to the usual beef while still getting our taco fix. I could have opted for my cajun shrimp tacos but I wanted to give a fish version a try. I don’t know why I’ve never thought about making them at home before now but I thought I’d give it a whirl. It turns out they’re not only easy but really delicious too. And it was a big hit with the fam!
It makes me feel good to know the family is getting one of their 2-3 weekly servings of fish. It’s a high protein, low fat option that also supplies many B vitamins, potassium as well as selenium. The cabbage in the slaw is also an important nutritional add in that it plays a role in the function of kidneys, heart and nerves and has cholesterol-lowering, cancer-preventive benefits. Now I’m feeling like a really good Mom. 🙂
Serving these grilled fish tacos with a cabbage slaw adds so much flavor to the mix. The slaw has a citrusy, tangy flavor and adds plenty of crunch to an otherwise mild, soft fish. I like to brown my tacos in a hot dry pan until they puff up. If you fold them into taco holders right away they will hold their shape and be easy to fill. Everyone can fix their own for a real taco party night. Check out all the condiments that will make these tacos stand out. Happy Taco Tuesday!
Frequently asked questions
What kind of fish can I use?
Any lean, flaky white fish such as mahi mahi, halibut, snapper, cod, bass or catfish. I’ve also used salmon which winds up being a deliciously different alternative.
Are these fish tacos considered healthy?
These are definitely more healthy than their beef counterparts. They have less than half the fat and, if you use small corn tortillas in lieu of flour ones, you’ll are adding about 70% more fiber to your meal.
What are some good ideas for toppings?
I love to serve mine with plenty of cheese, cheddar, Monterey Jack or cojita, chopped lettuce and tomato, salsa, guacamole, sour cream and jalapenos for a little heat.
What sides can I serve with these tacos?
- Place cucumber that has been cut in matchsticks (long thin pieces), shredded red and green cabbage (which you can purchase already shredded), sliced red onion, tomatoes and jalapeno in a medium sized bowl. (photo 1)
- Pour orange juice over all. (photo 2)
- Add in lime juice and a pinch of salt. (photo 3)
- Toss together. Place in covered container in the refrigerator for at least 2 hours to let the flavors marry. (photo 4)
- Combine honey, vinegar, vegetable oil, a little water, cumin, red pepper flakes and cilantro in bowl. (photo 1)
- Whisk together. (photo 2)
- Pour into a resealable bag and add fish. Place in refrigerator for at least 30 minutes and up to 90 minutes. (photo 3)
- When ready to grill, remove fish from bag and throw out marinade. Place on a hot grill and cook about 6 minutes a side. The fish will flake when a fork is used to break off a piece. (photo 4)
Place the fish and all ingredients in bowls and let everyone dig in. Enjoy!
More Mexican recipe favorites
Slow Cooker Chicken Tacos – Just throw chicken, onion, garlic, black beans and green chiles in the crockpot and let it go. Dinner is ready when you are!
Smothered Chicken Burritos – are an easy baked Mexican casserole that’s flavor-packed with seasoned rotisserie chicken, refried beans and cheese, then smothered in plenty of green chile enchilada sauce.
Taco Tortilla Stack – is like a cheesy Mexican lasagna. Stacks of ground beef, guacamole and melty cheese are sandwiched between tortillas then baked in the oven.
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Grilled Fish Tacos with Slaw
- 1/2 cucumber, seeded and cut into matchstick-size pieces
- 1 1/2 cups shredded green & red cabbage and carrots mixture found in your grocer's produce section
- 1/8 cup thinly sliced red onion, then cut in half
- 1 small plum tomato, seeded & chopped
- 1/2 jalapeno, seeded and minced
- 1/4 cup orange juice
- 1 Tablespoon lime juice
- Pinch of salt
- 1/8 cup honey
- 1 teaspoon balsamic vinegar
- 2 teaspoons vegetable oil
- 2 teaspoons water
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1 Tablespoon cilantro, chopped fine
- 1 lb. fish fillets any mild white fish or salmon can be used
- Salt & pepper to taste
- Small corn or flour tortillas
- Combine all slaw ingredients, cover, and place in refrigerator for 2 or more hours. This can be done a day ahead to save time.
- Mix all ingredients for marinate.
- Rinse fish, pat dry and season with a little salt & pepper. Place in a ziploc bag along with marinade and place in refrigerator for 30-90 minutes. Turn once or twice.
- Heat grill. Spray with nonstick spray. Remove fish from marinade and grill for 6-8 minutes per side depending on thickness. Place on plate and break into pieces.
- To prepare tacos:
- Heat a dry skillet on medium-high heat. Place tortilla on skillet to brown. Set tortilla in a tortilla warmer or taco stand and finish remaining tortillas.
- Either let everyone fix their own or place slaw in tortilla followed by fish pieces. I like to serve with salsa, avocado and shredded cheddar or Monterey Jack cheese.
Frequently asked questionsWhat kind of fish can I use? Any lean, flaky white fish such as mahi mahi, halibut, snapper, cod, bass or catfish. I've also used salmon which winds up being a deliciously different alternative. Are these fish tacos considered healthy? These are definitely more healthy than their beef counterparts. They have less than half the fat and, if you use small corn tortillas in lieu of flour ones, you'll are adding about 70% more fiber to your meal. What are some good ideas for toppings? I love to serve mine with plenty of cheese, cheddar, Monterey Jack or cojita, chopped lettuce and tomato, salsa, guacamole, sour cream and jalapenos for a little heat.
This post has been updated with new photos and step-by-step directions. It was first published on February 23, 2014.