Name: Mouthwatering Grilled Fish Tacos With Cabbage Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 400 g (14 oz) firm white fish fillets (cod or halibut); 2 Tbsp (30 ml) fresh lime juice; 1 tsp (5 ml) ground cumin; 1 tsp (5 ml) smoked paprika; 0.5 tsp (2.5 ml) kosher salt; 0.25 tsp (1.25 ml) black pepper; 1 Tbsp (15 ml) olive oil; 12 small corn tortillas (≈6 cm/2.4 in); 200 g (7 oz) red cabbage, shredded; 100 g (3.5 oz) green cabbage, shredded; 70 g (2.5 oz) carrot, julienned; 0.25 cup (60 ml) apple cider vinegar; 1 Tbsp (15 ml) honey or agave; 1 tsp (5 ml) Dijon mustard; 2 Tbsp (30 ml) vegetable oil; 0.25 cup (60 ml) mayonnaise; 2 Tbsp (30 ml) Greek yogurt; 1 tsp (5 ml) minced chipotle in adobo; Zest of 1 lime; Salt and pepper to taste; 1 ripe avocado, diced; 100 g (3.5 oz) mango, diced; 2 Tbsp (30 ml) chopped cilantro; 1 Tbsp (15 ml) toasted pumpkin seeds; 1 lime, cut into wedges

Description

These Grilled Fish Tacos with Cabbage Slaw offer a delightful combination of flaky grilled fish and a crunchy, tangy slaw, all wrapped in warm corn tortillas. This recipe is perfect for a flavorful and satisfying meal.

Ingredients

400 g (14 oz) firm white fish fillets (cod or halibut)
2 Tbsp (30 ml) fresh lime juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked paprika
0.5 tsp (2.5 ml) kosher salt
0.25 tsp (1.25 ml) black pepper
1 Tbsp (15 ml) olive oil
12 small corn tortillas (≈6 cm/2.4 in)
200 g (7 oz) red cabbage, shredded
100 g (3.5 oz) green cabbage, shredded
70 g (2.5 oz) carrot, julienned
0.25 cup (60 ml) apple cider vinegar
1 Tbsp (15 ml) honey or agave
1 tsp (5 ml) Dijon mustard
2 Tbsp (30 ml) vegetable oil
0.25 cup (60 ml) mayonnaise
2 Tbsp (30 ml) Greek yogurt
1 tsp (5 ml) minced chipotle in adobo
Zest of 1 lime
Salt and pepper to taste
1 ripe avocado, diced
100 g (3.5 oz) mango, diced
2 Tbsp (30 ml) chopped cilantro
1 Tbsp (15 ml) toasted pumpkin seeds
1 lime, cut into wedges

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Instructions

Marinate Fish: Combine lime juice, cumin, paprika, salt, pepper, and oil. Marinate fish for 15-30 minutes.
Prepare Slaw: Combine cabbages and carrot. Whisk dressing and toss with vegetables. Refrigerate for 10 minutes.
Grill Fish: Grill fish for 2-3 minutes per side, until opaque. Rest for 5 minutes, then flake.
Warm Tortillas: Warm tortillas on the grill for 20-30 seconds per side.
Assemble Tacos: Fill tortillas with slaw, fish, avocado, mango, cilantro, and pumpkin seeds. Squeeze lime juice.

Notes

For best results, use fresh lime juice and don’t overcook the fish. Adjust chipotle amount to your spice preference.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Mexican
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 450 kcal
Sugar: 15 g
Sodium: 300 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 75 mg