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?

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Grilled Fish Tacos with Lime Cabbage Slaw and Avocado

5 from 4 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.

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


  • 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
  • Cotija cheese, hot sauce or salsa, for serving (optional)

Fish Taco Sauce

  • 1/4 cup sour cream
  • 2 Tbsp mayonnaise
  • 1 Tbsp fresh lime juice
  • 1/4 tsp garlic powder

Slaw (optional)

  • 1/2 small red cabbage, cored and sliced thin (8 oz)
  • 3/4 cup thinly sliced red onion (run under cool water and drain to remove harsh bite. 1/2 small red onion)
  • 1/4 cup cilantro, chopped
  • 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 fish taco sauce

  1. Whisk together all ingredients in a bowl until well blended.

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.

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.
Course: Main Course
Cuisine: Tex-Mex
Keyword: cabbage slaw, fish tacos
Calories: 560 kcal
Author: Jaclyn


  • Emily Kemp: Gorgeous photos, these tacos look to die for! July 4, 2018 at 4:53am Reply

    • Jaclyn: Thanks Emily :)! July 5, 2018 at 9:46am 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

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

  • 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

  • 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

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

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