Grilled Fish Tacos with Fresh Cabbage Slaw and Creamy Lime Sauce
Light, flavorful, and packed with vibrant ingredients—these grilled fish tacos are a perfect blend of smoky, zesty, and creamy. Great for summer evenings, Taco Tuesdays, or anytime you’re craving something fresh and satisfying.
Ingredients:
- 1 lb white fish fillets (tilapia, cod, or mahi-mahi work well)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tbsp mayonnaise
- 1 tsp hot sauce (optional)
- 1 avocado, sliced
- Lime wedges, for serving
Instructions:
- Prepare the Grill
Preheat your grill to medium-high heat. - Season the Fish
In a small bowl, combine the chili powder, cumin, smoked paprika, salt, and pepper.
Drizzle olive oil over the fish fillets and rub the spice mix onto both sides. - Grill the Fish
Place the seasoned fish on the grill and cook for 3–4 minutes per side, or until the fish is opaque and flakes easily. Remove from the grill and set aside. - Make the Creamy Lime Sauce
In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, mayonnaise, and hot sauce (if using). Season with a pinch of salt. - Prepare the Slaw
In a separate bowl, combine shredded cabbage, red onion, and cilantro. Toss with a squeeze of lime juice and a pinch of salt. - Warm the Tortillas
Lightly grill the corn tortillas for about 30 seconds on each side until warm and pliable. - Assemble the Tacos
Add pieces of grilled fish to each tortilla. Top with cabbage slaw, a spoonful of creamy sauce, and avocado slices. - Serve
Serve the tacos immediately with fresh lime wedges on the side for extra brightness.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Calories: ~320 kcal per serving | Servings: 4
