Quick Grilled Fish Tacos with Cabbage Slaw
Quick Grilled Fish Tacos with Cabbage Slaw are a vibrant and refreshing dish that brings the essence of summer right to your table. Perfect for weeknight dinners or casual get-togethers, these tacos showcase juicy grilled fish paired with a crunchy cabbage slaw and zesty lime sauce. Each bite is an explosion of flavors and textures—juicy fish, crisp vegetables, and a tangy dressing that will keep everyone coming back for more.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (8 tacos) 1x
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- Juice and zest of 1 lime
- 1 garlic clove, finely chopped
- 1 tablespoon taco seasoning
- 1.5 lb firm white fish fillet (cod or mahi-mahi)
- ½ cup plain Greek yogurt
- 1 tablespoon honey
- 3 cups shredded white cabbage
- 1 shredded carrot
- 8 white corn tortillas
- Fresh cilantro, chopped
Instructions
- In a mixing bowl, combine olive oil, lime juice and zest, garlic, and taco seasoning. Mix well.
- Coat the fish fillets in the marinade and let them marinate for 15 to 20 minutes.
- While the fish is marinating, prepare the slaw by combining cabbage and carrot in a separate bowl. In another bowl, whisk together Greek yogurt, honey, salt, and pepper; pour over the cabbage mixture and toss to combine.
- Preheat the grill over medium-high heat. Brush grates with olive oil.
- Grill fish fillets for 4-5 minutes on each side until cooked through.
- Warm tortillas on the grill for about two minutes per side.
- Assemble tacos by placing grilled fish on tortillas topped with cabbage slaw and chopped cilantro.
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg