Change up beef tacos for a healthier alternative, grilled fish tacos. Marinated, grilled, loaded into a tortilla then topped with our special slaw. Yum!
Prep Time 2 hours 10 minutes
Cook Time 12 minutes
Total Time 2 hours 22 minutes
Servings 4 servings
Author Linda Warren



  • 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. salmon fillets (you can also use mahi mahi or other firm white fish)
  • Salt & pepper to taste
  • Small corn or flour tortillas


  1. Combine all slaw ingredients, cover, and place in refrigerator for 2 or more hours.
  2. Mix all ingredients for marinate.
  3. 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.
  4. 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.
  5. To prepare tacos:
  6. Heat a dry skillet on medium-high heat. Place tortilla on skillet to brown on one side. Set tortilla in a tortilla warmer or in TacoProper Taco Holder (great little invention) and finish remaining tortillas. 
  7. Either let everyone fix their own or place slaw in tortilla followed by fish pieces. I like to serve with salsa and shredded cheddar or Monterey Jack cheese.

Recipe Notes

Two hours of prep time includes marinating slaw & fish. The slaw can be made the day before to save time.