These Grilled Fish Tacos with Cilantro Lime Cabbage Slaw are one of our “go-to” meals that is not only light and healthy- but can be made in under 30 minutes. (Vegans, substitute grilled, seasoned tofu for the fish.) What I love about this dinner is how simple and flavorful it is, yet how lean it is. Low in both calories and fat, it offers a clean break for the body. And the best thing, the leftovers can be repurposed into lunch or dinner the next day by creating an easy “buddha” bowl. Add cooked rice or grain to a bowl, and top it with the leftover fish (or tofu) and the Cilantro Lime Cabbage Slaw- which, by the way, tastes even better the next day!
For those of you without a grill, simply pan-sear the fish or tofu in a little olive oil.
Pre-heat the grill and stir together the quick spice rub, seasoning the fish or tofu.
While the grill is heating, mix up the Cilantro Lime Cabbage Slaw. Either chop the cabbage or buy a pound of pre- chopped cabbage in a bag. Add, onion, cilantro, jalapeño and fresh lime juice and toss.
This slaw keeps well and like I said before, gets even better the next day.
Grill up the fish or tofu and squeeze with lime. Warm up the tortillas on the grill too.
Then quickly assemble the tacos, adding avocado or grilled onions if you like. Place fish in the taco shell, and top it with the juicy, tangy Cilantro Lime Cabbage Slaw.
Keep these lean and light -or for extra richness add this Mexican Secret Sauce (there is a vegan version too) or this delicious Peruvian Green Sauce! Both taste great on the tacos, but for the record, the tacos taste great without them too.
Quick and easy Grilled Fish Tacos with Cilantro Lime Cabbage Slaw…..a delicious and healthy weeknight dinner that comes together in 30 minutes flat.
A fast and healthy dinner, perfect for weeknights.
Happy Grilling! xoPrint
Quick Grilled Fish Tacos with Cilantro Lime Cabbage Slaw
Quick and easy grilled fish tacos, topped with a zesty cilantro lime cabbage slaw. Low fat, healthy and delicious!
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4
- Category: main
- Method: grilled
- Cuisine: mexican
- 1-2 lbs grillable white fish ( tilapia, red snapper, mahi-mahi) or 1 pound extra firm tofu
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic
- 3/4 teaspoon kosher salt
- ½ teaspoon sugar (optional)
- ¼ teaspoon chipotle powder (or sub cayenne and a little smoked paprika)
- for more smoky flavor, add ½ teaspoon smoked paprika (optional)
- 1 pound thinly sliced or shredded cabbage ( green and purple is nice)
- ½ teaspoon kosher salt, more to taste
- ¼ cup thinly sliced red onion, more to taste
- ½ cup chopped cilantro ( packed), ½ of a large bunch
- ¼ -½ of a jalapeño, finely chopped, more to taste
- ¼ cup fresh lime juice, more to taste
- 2 tablespoon olive oil
Preheat grill to medium high heat.
Rinse and pat dry fish. ( for tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish with the rub ( you most likely will not need all). Set aside.
Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt and jalapeño- you want this to taste tangy and flavorful.
Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until desired doneness and squeeze with a little lime juice.
Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.
Assemble tacos by placing fish in the tortilla, top with slaw and an optional avocado slice. Drizzle with Chipotle Mayo if you like.
If using tofu, place block of tofu on paper towels and press down gently to release more liquid, patting dry. cut into 1 inch thick, 3 inch long strips for easier grilling. Coat strips lightly with spice rub, grill on well greased grill or pan sear in a little olive oil.
The Cilantro Lime Cabbage Slaw is enough for 2 pounds of fish ( feel free to halve) but I like to make big batch and keep the leftovers – and use on everything ( bowls, sandwiches, wraps, side salad…) during the week.