These DELICIOUS Fish Tacos with Cilantro Lime Cabbage Slaw can be made using a grill, stovetop or oven! Vegan and gluten-free adaptable (sub tofu for the fish!) this fast, easy and healthy dinner comes together in under 30 minutes! Watch the 45-second video!
These easy, 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 delicious tofu for the fish!)
What I love most about these grilled fish tacos is how adaptable and versatile they are! These can be cooked on the grill, on the stovetop or even baked in the oven. AND they are perfect for mixed households where both vegans and non-vegans live in the same house!
How to make Fish Tacos!| 45-second video
Ingredients in Fish Tacos:
- Fish: tilapia, mahi-mahi, red snapper, black cod, seabass or even shrimp! ( or sub tofu!)
- Spice Rub: chili powder, cumin, coriander, garlic, chipotle powder, (or smoked paprika) salt and sugar
- Slaw: Cabbage, lime, cilantro, jalapeno, salt
- Tortillas: Typically made with flour tortillas, but a blend of flour and corn works well too.
- Pick a Sauce: Chipotle Mayo (aka Mexican Secret Sauce), Peruvian Green Sauce (Aji Verde) Vegan-Adaptable, Vegan Cilantro Crema, Fermented Hot Sauce, or Fresh Tomatillo Salsa
- Toppings: Cotija Cheese, cilantro, lime, avocado
Best fish for Fish Tacos:
- red snapper
- wild Alaskan cod
- black cod
- sea bass
How to make fish tacos:
Step 1: It starts with the flavorful spice rub. Stir together the simple flavorful spice rub, and season the fish on both sides.
Step 2: While the grill is heating up, mix up the tasty 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 taco slaw keeps well and like I said before, gets even better the next day.
Assemble the Tacos. Place the grilled seasoned fish in the warm tortilla shell, top it with the crunchy, cool Cilantro Lime Cabbage Slaw, drizzle with a sauce (Chipotle Mayo or Peruvian Green Sauce is nice), add avocado, cotija cheese, or grilled onions if you like.
I also love how simple and flavorful they are, while staying clean and lean. Low in both calories and fat, loaded up with healthy slaw, this offers a clean healthy 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!
If feeling fancy, add this Chipotle Mayo (vegan adaptable) to the mix and you have a feast for the senses!
These Easy Grilled Fish Tacos with Cilantro Lime Cabbage Slaw are such delicious and healthy meal that comes together in 30 minutes flat.
What to serve with fish tacos:
- Chipotle Mayo
- Mexican Pinto Beans
- Cilantro Lime Rice
- Mexican Papaya Salad
- Refried Beans! | Instant Pot or Stove Top
- Smoky Mezcal Margaritas
- 30 Fresh & Tasty Mexican Recipes!
Enjoy the fish tacos and have a happy, delicious week!
Grilled Fish Tacos topped with Cilantro Lime Cabbage Slaw that can be made using a grill, stove top or oven! Vegan & gluten-free adaptable! Sub tofu for the fish! A fast, easy and healthy dinner that comes together in under 30 minutes.
- 1–2 lbs firm white fish (tilapia, mahi-mahi, snapper, black cod, catfish) or 1 pound extra firm tofu (4–6 ounces per person)
- 4–6 inch flour tortillas ( or a blend of flour and corn) 2 per person
- 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
Optional Garnishes: Lime wedges, Avocado slices, Cotija Cheese, grilled scallions, Cilantro
Preheat grill to medium-high heat. (See notes for oven or stovetop version)
Prep the fish: Rinse and pat dry fish. ( For tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside.
Make the slaw: 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, adding more to taste– you want this to taste tangy and flavorful.
Sauce: Make any accompanying sauce. Chipotle Mayo is nice here- feel free to do this ahead.
Grill: 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 the desired doneness and squeeze with a little lime juice.
Assemble Tacos: Place fish in the warm tortillas, top with cabbage slaw and and garnishes. Drizzle with the optional ( but delicious) 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 the tofu, until crispy, in a little olive oil.
Pan-Sear: This is the easiest and quickest way to cook this recipe. Heat up a skillet coated with oil, and pan sear the spice coated fish or tofu, until golden, crispy and cooked through. Squeeze with lime.
To Bake : If cooking for both vegans and non vegans, you could also place both tofu and fish on a sheet pan in a 400F oven and bake. Coat them both with spices and spray with olive oil. ( Or mix a little olive oil into the spice mix to create a “paste”, then lather all sides up and bake. The tofu will most likely take longer than the fish to get crispy. Plan on 10-15 minutes for the fish and 20-30 mins for the tofu. Place tortillas right on the oven rack to heat up for the last 5-7 minutes of cooking.
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.
If your slaw tastes bland- add more lime and salt.
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