Grilled Fish Tacos with Cabbage Slaw Recipe in 30 Minutes

Name: Grilled Fish Tacos with Cabbage Slaw Recipe in 30 Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound white fish fillets (such as cod or tilapia); 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon salt; 8 small corn tortillas; 2 cups shredded cabbage; 1/2 cup chopped fresh cilantro; 1 lime, juiced; 1/4 cup mayonnaise; 1 tablespoon hot sauce (optional)

August 16, 2025

By:

Julia marin

Jump to Recipe·Print Recipe

Grilled fish tacos are one of those magical dishes that can transform any gathering into a festive occasion! They’re not just versatile; they’re bursting with freshness and flavor that makes your taste buds dance. This grilled fish tacos with cabbage slaw recipe is a personal favorite of mine, especially during summer cookouts with family and friends. I remember the first time I served these at a backyard barbecue, and everyone couldn’t get enough! The combination of flaky, perfectly grilled fish paired with a zesty cabbage slaw creates a delightful crunch that elevates the whole experience. Trust me, once you taste these, you’ll want to make them for every occasion!

grilled fish tacos with cabbage slaw recipe - detail 1

Ingredients List

1 pound white fish fillets (such as cod or tilapia, preferably fresh)
2 tablespoons olive oil (extra virgin for richer flavor)
1 teaspoon chili powder (look for a good quality blend)
1 teaspoon cumin (ground for even seasoning)
1 teaspoon garlic powder (not garlic salt—trust me!)
1 teaspoon salt (adjust to taste)
8 small corn tortillas (fresh or store-bought, but warm them up!)
2 cups shredded cabbage (green cabbage works best for crunch)
1/2 cup chopped fresh cilantro (don’t skimp on this for that fresh zing)
1 lime, juiced (freshly squeezed for the best flavor)
1/4 cup mayonnaise (for creaminess; you can use a light version if preferred)
1 tablespoon hot sauce (optional, but adds a nice kick!)

How to Prepare Instructions

Prepping the Fish

First things first, let’s get that fish ready! In a bowl, whisk together the olive oil, chili powder, cumin, garlic powder, and salt until you have a nice marinade. Coat the fish fillets evenly with this mixture—don’t rush this step; it makes a world of difference in flavor! Let the fish marinate for about 15 minutes while you fire up the grill. Preheat it to medium-high heat, which is crucial for getting that perfect, flaky texture. Grill the fish for around 3-4 minutes on each side. You’ll know it’s done when it easily flakes with a fork and has a lovely char. Yum!

Warming the Tortillas

Now, let’s talk tortillas! To keep them soft and pliable, place the corn tortillas directly on the grill for about 30 seconds on each side. This little step not only warms them but also adds a subtle smokiness that really enhances the tacos. Just be careful not to let them sit too long, or they’ll get crispy instead of soft!

Making the Cabbage Slaw

For the slaw, combine the shredded cabbage, chopped cilantro, lime juice, mayonnaise, and hot sauce in a bowl. Mix everything together until the cabbage is well-coated. The key here is balance; you want a tangy and creamy slaw that complements the fish perfectly. Feel free to toss in some avocado slices if you want an extra layer of creaminess—trust me, it’s heavenly!

Assembling the Tacos

Now, let’s build those tacos! Start by placing a generous piece of grilled fish on each warm tortilla. Top it off with a good helping of that zesty cabbage slaw. I like to squeeze a little lime juice over the top for an extra zing! Serve them up immediately with some lime wedges on the side. Your guests (or you!) will be in taco heaven!

Nutritional Information

Here’s the estimated nutritional breakdown for these delicious grilled fish tacos with cabbage slaw. Keep in mind that these values are approximate and can vary based on the specific ingredients you use and portion sizes:

Serving Size: 2 tacos
Calories: 350
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 800mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 2g
Protein: 20g

These tacos are not only tasty but also provide a good balance of protein and healthy fats, making them a satisfying main dish. Enjoy every bite, knowing you’re treating yourself to something both delicious and nutritious!

FAQ Section

I’ve gathered some common questions you might have about making these grilled fish tacos with cabbage slaw. Let’s dive in!

Can I use frozen fish?
Absolutely! Just make sure to thaw it completely before marinating. It’s best to pat it dry to get that lovely grill mark and prevent excess moisture.

What if I don’t have corn tortillas?
No worries! You can use flour tortillas instead, but I really recommend sticking with corn for that authentic flavor. If you’re looking for a gluten-free option, make sure to check the labels on your tortillas!

How do I prevent the fish from sticking to the grill?
Make sure your grill is preheated and well-oiled. You can brush a little oil on the grates or on the fish itself before grilling. This helps create a non-stick surface and those gorgeous grill marks!

Can I prepare the slaw in advance?
Yes! You can make the cabbage slaw a few hours ahead of time. Just keep it in the fridge until you’re ready to serve. This allows the flavors to meld beautifully.

What’s the best way to store leftovers?
To keep the tacos fresh, store the grilled fish and cabbage slaw separately in airtight containers in the fridge. They should last for about 1-2 days. Just reheat the fish gently in the microwave or on the skillet before serving again.

Can I use other types of fish?
Definitely! Salmon, mahi-mahi, or even shrimp would work wonderfully. Just adjust the cooking time as needed, especially for more delicate fish.

What’s a good alternative for mayonnaise?
If you’re looking for a lighter option, Greek yogurt is a fantastic substitute! It adds creaminess and a nice tang without all the calories.

How spicy are these tacos?
The spice level is pretty mild, but you can always adjust the hot sauce to your liking. If you prefer a kick, feel free to add more or even some diced jalapeños to the slaw!

Why You’ll Love This Recipe

Quick preparation: You can whip up these tacos in just about 25 minutes, making them perfect for weeknight dinners or spontaneous gatherings!
Fresh ingredients: Every bite bursts with the vibrant flavors of fresh fish, zesty lime, and crunchy cabbage, ensuring a delightful eating experience.
Easy customization: Feel free to switch up the fish or add your favorite toppings like avocado, diced tomatoes, or even mango salsa for a tropical twist!
Healthy and nutritious: Packed with protein and healthy fats, these tacos are a guilt-free indulgence that won’t leave you feeling weighed down.
Perfect for any occasion: Whether it’s a casual family dinner or a lively backyard barbecue, these tacos are sure to impress your guests.
Kid-friendly: The flavors are mild enough for little ones, and they can help assemble their own tacos, making dinner a fun activity!

Tips for Success

To ensure your grilled fish tacos with cabbage slaw turn out absolutely delicious, here are some expert tips I’ve gathered over the years:

Selecting the Right Fish: Go for firm white fish like cod or tilapia, as they hold up well on the grill. If you’re feeling adventurous, try mahi-mahi or even salmon for a richer flavor. Just remember that different fish will require slight adjustments in cooking time!
Marinate for Maximum Flavor: Letting the fish marinate for at least 15 minutes not only infuses it with flavor but also helps to tenderize it. If time allows, you can even let it sit for up to an hour for an extra flavor boost.
Seasoning Adjustments: Don’t hesitate to tweak the spice levels to suit your taste. If you love heat, increase the chili powder or add some cayenne pepper. Trust your palate—it’s all about what you enjoy!
Perfect Tortilla Texture: Keep an eye on the tortillas while warming them on the grill. They should be soft and pliable, not crispy. If you accidentally overdo it, you can wrap them in a clean kitchen towel to steam a bit and regain some softness.
Assembly Matters: When assembling your tacos, layer the ingredients in a way that balances flavors and textures. Start with the fish, then spoon on the slaw, and finish with a squeeze of lime. This not only enhances the taste but also makes for a beautiful presentation!
Presentation Techniques: Serve your tacos on a colorful platter with lime wedges and extra cilantro for a pop of color. You can even add a small bowl of hot sauce on the side for those who like it spicy!

With these tips in your back pocket, you’re set to impress everyone at your next gathering with these fresh, flavorful grilled fish tacos. Enjoy the cooking process and have fun with it!

Variations

If you’re like me, you love experimenting in the kitchen, and these grilled fish tacos are the perfect canvas for creativity! Here are some fun variations to give your tacos a unique twist and keep things exciting at the dinner table:

Alternative Fish Options: While cod and tilapia are fantastic choices, don’t shy away from trying other fish! Salmon adds a rich, buttery flavor that pairs beautifully with the slaw. Mahi-mahi has a firmer texture that holds up well on the grill, and shrimp can be a quick-cooking option that’s always a crowd-pleaser. Just keep an eye on cooking times, as they vary!
Different Slaw Recipes: Want to mix things up? Try adding a touch of diced apples or pears to your cabbage slaw for a sweet crunch. You could also incorporate some shredded carrots or add a spicy kick with jalapeños. For a tropical feel, use pineapple or mango salsa as a topping instead of slaw!
Additional Toppings: The sky’s the limit when it comes to toppings! Avocado slices or guacamole are a creamy addition that complements the fish beautifully. A sprinkle of feta or cotija cheese can add a salty bite. Don’t forget about pickled red onions or radishes for a tangy crunch that brings everything together!
Wrap It Up: If you’re feeling adventurous, consider turning your tacos into a wrap! Use larger tortillas or even lettuce leaves for a low-carb option. Fill them with the same delicious fish and slaw, and you’ve got a whole new way to enjoy this dish.
Spicy Kick: For those who love heat, try adding chipotle peppers in adobo to your slaw or mixing a bit of sriracha into the mayonnaise. You can also serve your tacos with a side of spicy salsa or a drizzle of hot sauce for an extra layer of flavor!

These variations not only keep your grilled fish tacos fresh and exciting but also allow you to cater to different tastes and preferences. So go ahead, get creative, and make these tacos your own! You might just discover a new favorite combination along the way.

Storage & Reheating Instructions

Leftovers are a fantastic way to enjoy these grilled fish tacos with cabbage slaw again, but proper storage is key to maintaining their delicious flavor and texture. Here’s how to store and reheat them for the best results:

First, if you have any leftovers, separate the components. Store the grilled fish and cabbage slaw in airtight containers. The fish should be kept in the fridge, and it’s best consumed within 1-2 days for optimal freshness. The cabbage slaw can also last about the same time, but keep in mind that it may begin to lose its crunch as it sits. If you want to preserve the slaw’s texture, you can store the dressing separately and mix it just before serving.

When it comes to reheating, gently warm the fish in a skillet over low heat. This method allows you to maintain its moisture without overcooking. You just want to heat it through, which should take about 3-5 minutes. You could also pop it in the microwave for about 30 seconds, but keep a close eye on it to avoid drying it out.

As for the tortillas, if they’ve been stored in the fridge, you can warm them up quickly on the grill or in a skillet for about 30 seconds on each side. This will help restore their pliability and flavor. Just make sure not to leave them on too long, or they’ll become crispy instead of soft!

Reassembling the tacos is the last step—just layer the reheated fish back onto the warmed tortillas and top them with the slaw. Squeeze a little lime juice over the top for that fresh kick, and you’re ready to enjoy your delicious leftovers! With these tips, you can savor the flavors of your grilled fish tacos even on a busy weeknight. Enjoy!

You might also like it

Lemon Garlic Butter Lobster Tails Recipe for a Delightful Feast

Tilapia Fillet Lemon Caper Sauce Wild Rice Recipe Made Easy

Ruth’s Chris Ahi Tuna: 5 Simple Steps to Culinary Joy

About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.