Grilled Fish Tacos with Lime Cabbage Slaw


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.

Three Fish Tacos topped with slaw, avocados, and sauce

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.


My Rocky Relationship with Fish Tacos

I’ve actually never really been one to order fish tacos at restaurants but I’m trying to expand my seafood horizons. Widen my not-so-wide palate a little more.

I usually just stick with salmon and some crab on occasion, but I’m trying to get into the whole seafood thing. But only baby steps. Why force yourself to like something, right?

It’s just a textural thing for me. I wasn’t raised eating much seafood so it’s almost new to me. I think if it’s flavored right though I can really learn to love some of it. I don’t want to eat something that tastes like it swam right out of the ocean onto my plate. Not my thing. Which is why I like these fish tacos.

Grilled Fish Tacos with Red Cabbage Slaw on Platter

Fish Tacos Even a Seafood Hater Can Love

Read on for how to make fish tacos so good that even seafood haters might actually find themselves loving them. The marinade, the fish taco slaw and a fair amount of fresh avocado slices just give these all the right flavors, plus they really just drowned out any fishiness.

But if you insist on no fish, you just can’t bring yourself to do it, these would also be good with chicken.

How to Make Fish Tacos Even Seafood Haters will Love

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 Fish Tacos with Lime Cabbage Slaw

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.

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 3


  • 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


  1. 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). 
  2. 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).
  3. Preheat a grill to medium-high heat.

  4. Brush grill grates with oil and place fish on grill.
  5. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).

  6. 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

  1. Add cabbage, red onion and cilantro to a medium mixing bowl. 
  2. Pour lime juice and canola oil over top and season lightly with salt and pepper, toss to evenly coat.

  3. Recipe source: inspired by Chow


  • Shelby @ Go Eat and Repeat: These tacos are gorgeous! I love the colors in here! February 21, 2015 at 7:14pm Reply

  • Jessica @ Citrus Blossom Bliss: 63 degrees sounds like a dream come true, it’s been bitterly cold here in New Jersey all week and I’m quite done with winter. Sign me up for some tacos and limeade, these look beautiful! February 21, 2015 at 9:31pm Reply

  • Laura (Tutti Dolci): Fish tacos are my fave, these look killer with that cabbage slaw! February 21, 2015 at 11:10pm Reply

  • Paul: They look delicious. The vibrant colours make them even more appealing February 22, 2015 at 6:13am Reply

  • Laura Dembowski: I loooove fish tacos! These look amazing and make me want to whip up a batch. February 22, 2015 at 6:35am Reply

  • Stephanie: mmm! these look great! I love fish tacos! I remember the first time I had a fish taco at a little seafood shack on the pacific coast highway and I was blown away. I didn’t know what I was missing until that moment! February 22, 2015 at 5:29pm Reply

  • Rochelle @ Oh So Sweet Baker: Uh! This looks soo good! Love all the pretty colours! February 22, 2015 at 6:13pm Reply

  • THE HUNGRY MUM: wish I was having this for dinner tonight, looks fresh and fab. February 22, 2015 at 10:55pm Reply

  • Medha @ Whisk & Shout: Wow wow wow! These fish tacos are so colorful and look beyond amazing! :) February 23, 2015 at 6:16am Reply

  • Jennifer Farley: There’s nothing like a good fish taco! February 23, 2015 at 6:29am Reply

  • Michelle @ Modern Acupuncture: Yum! I love fish tacos. These seem so bright and fresh. I wish it was 63 degrees here! It is 6. Boo. As always, your photos are just so pretty. I don’t know how you do it. Beautiful! February 23, 2015 at 8:09am Reply

    • Jaclyn: Thanks for the compliment Michelle! February 23, 2015 at 6:19pm Reply

  • Rachel @ Bakerita: I love fish tacos, and I miss the amazing San Diego fish tacos whenever I’m not at home! I need to recreate them myself…pinned! February 23, 2015 at 10:13am Reply

  • Kristen Hogue: These look so amazing! I just might have to add these to the menu for dinner this weekend! February 23, 2015 at 11:41am Reply

  • kate: Made today and were delicious. Marinated overnight for extra flavor. June 20, 2015 at 9:26pm Reply

  • McFadden’s Glendale: These look AMAZING,,,, love fish tacos July 3, 2015 at 12:19am Reply

  • Megan: Made these last night and tonight! I am not a fish lover, but these were delicious. I made them with Tilapia and we grilled them.

    Love your recipes – delicious and fresh! July 3, 2015 at 4:49pm Reply

  • Edna Messmer: I’ve made these several times and we absolutely LOVE them! I have served them to others with the same reaction. Easy, quick recipe that is simply delicious! October 11, 2015 at 10:16am Reply

  • Edna Messmer: I’ve made these several times and we absolutely LOVE them. I have served them to others and gotten the same reaction. I have used tilapia and baked for 10 – 15 @ 400. Quick, easy recipe that is simply delicious! October 11, 2015 at 10:21am Reply

  • D Parker: My college-aged daughter just forwarded this Pin to me. I guess we all know what’s for dinner over Spring Break. ☺️ February 18, 2016 at 9:03am Reply

  • Lori Garcia: Just made these. I baked my fish instead of grilling but they were really yummy! March 1, 2016 at 7:54pm Reply

  • T. Moore: These were a big hit last weekend, everyone commented on how pretty the slaw was; even my son-in -laws requested the recipe, thanks for sharing! March 16, 2016 at 4:07pm Reply

    • Jaclyn: I’m happy to hear they were enjoyed, thanks for your feedback! March 16, 2016 at 8:02pm Reply

  • Angela: Hi! I have a client who is posting on healthy fish tacos. She loved your blog post and would like to use a photo from this post on her company’s blog. Do we have permission to do so if we link to the post? Thank you! April 4, 2016 at 2:54pm Reply

  • Marsha Furie: Looks yummy👍🏻 May 7, 2016 at 5:16pm Reply

  • Margaret: Made these for dinner last night. Substituted green cabbage because spouse doesn’t like the red. Used Mahi-mahi and it was raining so I cooked them in an iron skillet on the stove. They were DELICIOUS!! A new favorite. I used corn tortillas and husband likes the flour. Both soft tortillas work well. I couldn’t find Cotija cheese but found Fresco Mexican crumbling cheese. So yummy I’d love to try them again tonight. May 18, 2016 at 8:31am Reply

  • Brad: I am currently making these tacos with Swai fish on the grill. Using regular coleslaw in place of the red cabbage. We made a sour cream sauce with lime juice and cumin as our taco sauce. Looking forward to the first bite. May 30, 2016 at 6:05pm Reply

  • Jessica: About how much calories is in one taco? June 3, 2016 at 8:05am Reply

  • Lana: These tacos inspired my grilled chicken tacos which I made with red cabbage slaw and guacamole. They were amazing! Thanks for sharing this great recipe! July 2, 2016 at 2:53pm Reply

  • Stefanie: Very tasty, easy, and healthy recipe! It’s one for my books. I’ve made this recipe twice already with leftovers. I didn’t have red cabbage on hand, but green cabbage, so I’ve been using that. Thanks for sharing! July 6, 2016 at 4:27pm Reply

    • Jaclyn: Thanks for leaving a comment Stefanie! August 5, 2016 at 5:01pm Reply

  • Arlene: Do you assemble them prior to guest coming and put them on hot trays to stay pliable or do guest assemble them at the buffet? October 20, 2016 at 7:52am Reply

  • rebecca: Hi, where did you get your sheet pan? its beautiful. December 6, 2017 at 11:06am Reply

  • Kae: I LOVE these tacos. I’ve made them often and for company as well with rave feedback. I always have way too much slaw left, however. Do you low how long I can keep leftover slaw? Thank you for sharing your recipe and your reply. February 19, 2018 at 1:34pm Reply

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