Grilled Fish Tacos

Is there anything more refreshing on a hot summer day than a Baja-style grilled fish taco?! There truly isn’t! These fish tacos are light, but spicy, and will leave you wanting more.

Here’s why we love it so much:

• Spicy! Fresh Norwegian cod is flavored with chili powder and lime zest, giving the fish a little heat and acidity that tastes amazing with the other toppings! Speaking of…
• Crunchy cabbage slaw! You can’t have fish tacos without slaw, and this one is the best! It’s crunchy, a little spicy from jalapeño or serrano pepper, and just creamy enough. You will love it!
• Pico de gallo! Some tacos call for sauces or salsas, while others are cooled down with fresh tomatoes, onion, cilantro, lime juice, and jalapeño (you can leave this out, but we don’t recommend it!). Easiest, most delicious pico de gallo!
• Texture! It’s the combination of all these things that works beautifully in a tortilla. The Norwegian cod is flaky and delicate, the slaw is crunchy, the avocado is creamy, and the pico adds a burst of freshness and juiciness.

Ready to transport yourself beachside?! This grilled fish taco recipe will take you there for sure!

Ingredient Notes

• Fresh Norwegian cod, skin removed
• Olive oil
• Chili powder
• Kosher salt
• Freshly ground black pepper
• Lime zest

We love serving grilled fish tacos with the following:

• Pico de gallo: plum tomatoes, onion, jalapeño, cilantro, and lime juice
• Cabbage slaw: green cabbage (can substitute purple cabbage!), red onion, lime juice, mayonnaise, sour cream, scallions, Kosher salt, and cilantro
• Minced white onion
• Ripe, thinly sliced avocado
• Jalapeño or serrano chilis, thinly sliced
• Lime wedges

And don’t forget tortillas! We prefer flour tortillas, but corn taste great too! (Check out this recipe for homemade tortillas if you’ve got the time!)

How To Make The Best Grilled Fish Tacos

1. Make the cabbage slaw. Place cabbage in a large colander set over a sink or large bowl. Sprinkle with ½ tsp Kosher salt, then toss to thoroughly coat. Allow cabbage to drain for 15 minutes. Transfer to a large mixing bowl, then add ½ thinly sliced red onion, 2 Tbsp mayonnaise, 1 Tbsp sour cream, 3 thinly sliced scallions, the juice of 2 limes, and ¼ cup finely chopped cilantro. Toss well, then refrigerate until needed, at least 1 hour.
2. Make the pico de gallo. In a medium bowl, combine 1 cup chopped tomatoes, ½ cup minced red onion, 1 minced jalapeño, 2 Tbsp finely chopped cilantro, and the juice of 2 limes. Season with ½ tsp Kosher salt, then taste and adjust seasoning as needed. Set aside.
3. Season the fish. Preheat a grill to medium-high heat. Season the Norwegian cod on all sides with 2 Tbsp olive oil, 1 ½ tsp chili powder, 1 tsp Kosher salt, ¼ tsp freshly ground black pepper, and the zest of 1 lime.
4. Grill the cod. Place the Norwegian cod in a fish basket, if using, then secure tightly. Otherwise, grease the preheated grill well with olive oil or grill spray. Cook the fish for 4-5 minutes per side, or until the internal temperature registers 145F. Serve immediately in tortillas with pico de gallo, cabbage slaw, avocado, minced onion, cilantro, and lime wedges!

Optional: you can purée the avocado with sour cream and lime juice to make a quick avocado crema! Place 2 avocados, ¾ cup sour cream, ¼ cup packed cilantro, the juice of 2 limes, and ½ tsp Kosher salt in a blender, then pulse until very creamy. Drizzle on fish tacos in place of avocado!

Expert Tips

• Season each component well! It goes without saying that salt brings out the flavor of food. Make sure to season each part of the dish, from the fresh Norwegian cod fish to the pico de gallo, to the cabbage slaw.
• Allow the cabbage slaw to marinate for at least 1 hour! This will give the cabbage a chance to break down a bit from the salt and absorb some of the mayo and sour cream. The result is the best ever crunchy, vibrant taco slaw!
• Like things a bit sweeter? Add fresh segmented orange slices for a sweet, juicy finish!
• If you prefer things spicy, add ¼ tsp cayenne pepper to the fish before grilling (along with the chili powder!).

FAQs When Making Baja-Style Fish Tacos

1. What’s the best fish for fish tacos? Norwegian cod is usually our first choice! Other white, flaky fish that work well: halibut, mahi mahi, snapper, grouper, and flounder. For non-white fish, try using fresh salmon, trout, or seared tuna — delicious!!
2. Best tomatoes for pico de gallo? Look for a smaller, firm tomato, such as plum, grape, or cherry tomatoes. Larger tomatoes will lose their shape and become mushier much quicker.
3. How long will pico de gallo last? Up to 4 days.
4. How long will cabbage slaw keep? This slaw will keep for up to 5 days, but is best (and crunchiest!) on the first day.
5. Can the fish be made ahead of time? Yes, though it is best hot and fresh off the grill! The Norwegian cod can be made up to 3 days in advance.

The combination of grilled, spicy cod fish, crunchy cabbage slaw, and refreshing pico de gallo makes these the absolute best fish tacos! You will love serving these all year round, but especially on warm summer days when dining al fresco. Can’t wait for you to try this one!!

If you make this Grilled Fish Taco recipe, please let us know by leaving a review and rating below!

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More seafood recipes to try!

Salmon Ceviche Blackened Mahi Mahi Grilled Halibut with Charred Scallion Sauce Tuna Tartare Recipe Scallop Crudo Ahi Tuna Poké Bowls

Print Recipe

5 from 1 vote

Grilled Fish Tacos Recipe

Light, flaky, and spicy Baja-style grilled fish tacos! Serve on flour tortillas with pico de gallo, cabbage slaw, avocado, minced onion, and lots of cilantro. A great, lightened up taco recipe for any night of the week!

Prep35 mins

Cook10 mins

Marinating Time1 hr

Total1 hr 45 mins

Course: Dinner

Cuisine: American, Mexican, Tex-Mex

Keyword: apple cabbage slaw, cod taco recipe, cod tacos, pico de gallo

Servings: 6 servings

Calories: 292kcal

Author: Ari Laing

Equipment

Grill

Ingredients

For the cabbage slaw

• 4 cups green cabbage thinly sliced
• ½ medium red onion thinly sliced
• 2 limes juiced, about 3 Tbsp
• 2 Tbsp mayonnaise
• 2 Tbsp sour cream
• 3 scallions thinly sliced
• ¼ cup cilantro finely chopped

For the pico de gallo

• 1 cup plum tomatoes finely chopped
• ½ cup red onion diced
• 1 jalapeño or serrano, minced
• 2 limes juiced
• 2 Tbsp finely chopped cilantro

For the fish tacos

• 1 ½ lb Norwegian cod skin removed
• 2 Tbsp extra virgin olive oil
• 1 ½ tsp chili powder
• 1 tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 1 lime zested

For serving

• Flour tortillas
• Avocado thinly sliced
• White onion minced
• Lime wedges
• Cilantro

Instructions

• Make the cabbage slaw. Place cabbage in a large colander set over a sink or large bowl. Sprinkle with ½ tsp Kosher salt, then toss to thoroughly coat. Allow cabbage to drain for 10-15 minutes. Transfer to a large mixing bowl, then add ½ thinly sliced red onion, 2 Tbsp mayonnaise, 1 Tbsp sour cream, 3 thinly sliced scallions, the juice of 2 limes, and ¼ cup finely chopped cilantro. Toss well, then refrigerate until needed, at least 1 hour.
• Make the pico de gallo. In a medium bowl, combine 1 cup chopped tomatoes, ½ cup minced red onion, 1 minced jalapeño, 2 Tbsp finely chopped cilantro, and the juice of 2 limes. Season with ½ tsp Kosher salt, then taste and adjust seasoning as needed. Set aside.
• Season the fish. Preheat a grill to medium-high heat. Season the Norwegian cod on all sides with 2 Tbsp olive oil, 1 tsp chili powder, 1 tsp Kosher salt, ¼ tsp freshly ground black pepper, and the zest of 1 lime.
• Grill the cod. Place the cod in a fish basket, if using, then secure tightly. Otherwise, grease the preheated grill well with olive oil or grill spray. Cook the fish for 4-5 minutes per side, or until the internal temperature registers 145F. Serve immediately in tortillas with pico de gallo, cabbage slaw, avocado, minced onion, cilantro, and lime wedges!

Notes

• Nutrition facts include grilled cod, tortilla, pico de gallo, and cabbage slaw. They do not include additional toppings.
• Optional: you can purée the avocado with sour cream and lime juice to make a quick avocado crema! Place 2 avocados, ¾ cup sour cream, ¼ cup packed cilantro, the juice of 2 limes, and ½ tsp Kosher salt in a blender, then pulse until very creamy. Drizzle on fish tacos in place of avocado!

Nutrition

Serving: 1taco | Calories: 292kcal | Carbohydrates: 29g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 715mg | Potassium: 821mg | Fiber: 5g | Sugar: 6g | Vitamin A: 764IU | Vitamin C: 46mg | Calcium: 108mg | Iron: 2mg

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