These Fish Tacos are so good even seafood haters might actually find themselves loving them. The marinade, the fish taco slaw, and the fresh avocado slices create a flavor combination that cannot be beat.
Since it was a perfect 63 degrees outside today (in the middle of winter) I decided what better than to get outside, fake like it’s summer and grill up some fish tacos?
Because isn’t that what we all do when the temperature start to rise? We come out of hibernation and do all those summery things.
These fish tacos are so easy to make and they have such a great flavor. And when you finish them off with fresh avocado no one will be able to resist!
Fish Tacos Even a Seafood Hater Can Love
This fish tacos so good that even seafood haters might actually find themselves loving them.
The marinade, the tender fish, the slaw and a fair amount of fresh avocado slices just give these all the right flavors, plus they really just drowned out any fishiness.
Hand me an ice cold glass of fresh limeade to help finish these grilled fish tacos off and it practically is summer for me today!
Now if only I were lying on a cushioned lounge chair on a tropical beach somewhere. Meh, who needs that when you’ve got these fish tacos?
More Taco Recipes to Try
- Grilled Salmon Tacos with Avocado Salsa
- Chipotle Shrimp Tacos with Cilantro Lime Crema
- Carne Asada Tacos
Grilled Fish Tacos with Lime Cabbage Slaw and Avocado
These fish tacos are deliciously flavorful and so easy to make! These are much healthier than a fried version and they're perfect for summer. And you'll love that crisp, zesty cabbage topping on these. During the winter just grilled the fish in a grill pan indoors for a similar result.
- 1 lb Tilapia , cod or mahi mahi fillets
- 2 Tbsp canola oil
- 1 1/2 Tbsp fresh lime juice
- 1 clove garlic, minced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/8 tsp cayenne pepper (optional)
- Salt and pepper
- 6 corn or flour tortillas
- 1 large avocado, sliced
- Sour cream, cotija cheese, hot sauce or salsa, for serving (optional)
- 1/2 small red cabbage, cored and sliced thin (8 oz)
- 1/4 cup cilantro, chopped
- 3/4 cup thinly sliced red onion (run under cool water and drain to remove harsh bite. 1/2 small red onion)
- 1 1/2 Tbsp lime juice
- 1 Tbsp canola oil
In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper).
Place fish into a gallon size resealable bag and pour marinade over fish. Seal bag (move bag around to evenly coat fish with marinade) and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
Preheat a grill to medium-high heat.
Brush grill grates with oil and place fish on grill.
Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).
Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.
For the cabbage slaw
Add cabbage, red onion and cilantro to a medium mixing bowl.
Pour lime juice and canola oil over top and season lightly with salt and pepper, toss to evenly coat.
Recipe source: inspired by Chow