Quick and easy Fish (or Tofu) Tacos topped with delicious Cilantro Lime Cabbage Slaw that can be made using a grill, stove top or oven! Vegan and gluten-free adaptable! A fast and healthy dinner that comes together in under 30 minutes.
These quick and easy 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 delicious tacos is how versatile they are! These can be cooked on the grill, on the stovetop or baked in the oven. AND perfect for mixed households where both vegans and non vegans live in the same house!
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!
For those of you without a grill, or doing the cold months, simply pan-sear the fish or tofu in a little olive oil, or bake them in the oven on parchment paper. Lots of cooking options here!
To make the tacos on the grill, pre-heat the grill and stir together the quick spice rub, seasoning the fish or tofu.
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.
Grill up the fish and/or tofu and squeeze with lime. Warm up the tortillas on the grill too.
Then quickly assemble the grilled fish tacos, adding avocado or grilled onions if you like. Place the fish in the taco shell, and top it with the crunchy, cool Cilantro Lime Cabbage Slaw.
Both taste great on the tacos, but for the record, the tacos taste great without them too.
Simple Grilled Fish (or tofu) Tacos with Cilantro Lime Cabbage Slaw…..a delicious and healthy weeknight dinner that comes together in 30 minutes flat.
Serve these up with Mexican Street Corn !
Fish ( or Tofu) Tacos with Cilantro Lime Cabbage Slaw
Quick & easy Fish (or Tofu) Tacos topped with Cilantro Lime Cabbage Slaw that can be made using a grill, stove top or oven! Vegan & gluten-free adaptable! A fast and healthy dinner that comes together in under 30 minutes.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4
- Category: main, vegan, fish, tofu
- Method: grilled or baked
- 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. ( or see notes for oven or stove top)
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 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.
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