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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Grilled fish tacos with cabbage slaw and cilantro

Grilled Fish Tacos

Posted by: Ari Laing

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!

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Posted by: Ari Laing
Grilled fish tacos with cabbage slaw and cilantro
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Grilled Fish Tacos

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!
Prep Time35 mins
Cook Time10 mins
Marinating Time1 hr
Total Time1 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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!