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

Fish Tacos

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!

Grilled Fish Tacos with Red Cabbage Slaw on Platter

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.

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

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Grilled Fish Tacos with Lime Cabbage Slaw and Avocado

5 from 2 votes

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.

Course: Main Course
Cuisine: Tex-Mex
Keyword: cabbage slaw, fish tacos
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 3 servings
Calories: 560 kcal
Author: Jaclyn


  • 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
Nutrition Facts
Grilled Fish Tacos with Lime Cabbage Slaw and Avocado
Amount Per Serving
Calories 560 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 3g 15%
Cholesterol 75mg 25%
Sodium 170mg 7%
Potassium 1302mg 37%
Total Carbohydrates 45g 15%
Dietary Fiber 11g 44%
Sugars 8g
Protein 37g 74%
Vitamin A 47.4%
Vitamin C 114.6%
Calcium 14.2%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.


  • Ann Baker: 5 – stars all the way in fact husband & I agreed, probably the best fish tacos we’ve ever eaten. The slaw is simple perfection and LOVE the marinade. Might even try that on chicken or maybe swordfish. September 2, 2018 at 6:51am Reply

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