Tender, Flaky Grilled Fish Tacos with Cabbage Slaw
If you love Baja fish tacos, this grilled version hits all the right notes. Spiced, flaky fish pairs perfectly with crisp slaw, bright pico, and creamy avocado for a taco that feels fresh and satisfying without being heavy. Perfect for any night of the week.
Servings: 6 servings
Calories: 292kcal
Equipment
Ingredients
For the Cabbage Slaw
- 4 cups green cabbage, thinly sliced
- ½ medium red onion, thinly sliced
- 2 medium limes, juiced, about 3 Tbsp
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream
- 3 scallions, thinly sliced
- ¼ cup fresh 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 medium limes, juiced
- 2 Tbsp finely chopped cilantro
For the Fish Tacos
- 1½ lb cod, skin removed
- 2 Tbsp extra virgin olive oil
- 1½ tsp chili powder
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 lime, zested
Serving Suggestions
- Flour tortillas
- Avocado, cubed or thinly sliced
- White onion, minced
- Lime wedges
- Cilantro
Instructions
- Make the cabbage slaw. Place 4 cups 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 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 145°F/63°C. Serve immediately in tortillas with pico de gallo, cabbage slaw, avocado, minced onion, cilantro, and lime wedges!
Notes
- Nutrition note: Nutrition facts include grilled cod, tortillas, pico de gallo, and cabbage slaw; additional toppings are not included.
- Avocado crema (optional): Blend 2 avocados, ¾ cup sour cream, ¼ cup cilantro, juice of 2 limes, and ½ tsp kosher salt until smooth. Drizzle over tacos in place of sliced 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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