Grilled Fish Tacos with Cabbage Slaw

5 from 2 votes

Grilled Fish Tacos with Cabbage Slaw

These Grilled Fish Tacos are fresh, flavorful, and perfect for summer dinners. Firm fish is coated in a smoky spice rub, grilled until flaky, then layered into warm tortillas with crunchy cabbage slaw and a creamy chipotle sauce.

Prep Time20

Cook Time15

Total Time35

Course: Grilling

Servings:

Calories: 773kcal

Author: Good Dinner Mom

Ingredients

For the cabbage slaw

4 cups green cabbage finely shredded
5 Tbsps fresh cilantro minced, or parsley
3 scallions sliced thin
2 Tbsps apple cider vinegar
4 tsps light olive oil or avocado oil, divided
salt and pepper to taste

For the chipotle tartar sauce

¾ cup mayonnaise
1 Tbsp fresh lime juice
2 tsps canned chipotle chile in adobo sauce minced
1 clove garlic minced
salt and pepper to taste

For the fish tacos

4 6 oz. salmon filets or any other firm fish, 1-inch thick
2 tsps chili powder
½ tsp ground coriander
¼ tsp ground cumin
salt and pepper to taste
12 6-inch corn tortillas
Lime wedges for serving

Instructions

Make the cabbage slaw

In a large bowl, toss together the cabbage, 4 tablespoons cilantro or parsley, scallions, vinegar, 1 teaspoon oil, and a pinch of salt. Refrigerate until ready to serve.
4 cups green cabbage, 5 Tbsps fresh cilantro, 3 scallions, 2 Tbsps apple cider vinegar, 4 tsps light olive oil, salt and pepper

Make the chipotle tartar sauce

In a small bowl, stir together the mayonnaise, lime juice, chipotle peppers, adobo sauce, remaining cilantro, and garlic. Season with salt and pepper to taste. Refrigerate until ready to serve.
¾ cup mayonnaise, 1 Tbsp fresh lime juice, 2 tsps canned chipotle chile in adobo sauce, 1 clove garlic, salt and pepper

Grill the fish tacos and serve

Pat the fish dry with paper towels. In a small bowl, combine the chili powder, coriander, cumin, salt, and pepper. Brush the fish with the remaining oil and coat evenly with the spice mixture.
4 6 oz. salmon filets, 2 tsps chili powder, ½ tsp ground coriander, ¼ tsp ground cumin, salt and pepper
Prepare a grill for medium-high heat and oil the grates well. Grill the fish skin-side down first, if using skin-on fish, for about 5 minutes or until the fish begins turning opaque around the edges. Carefully flip and cook another 3 to 4 minutes, until flaky and cooked through.
Transfer the fish to a plate and loosely cover with foil. Grill the tortillas for about 30 seconds per side until warm and lightly charred.
12 6-inch corn tortillas
Break the fish into large chunks. Fill each tortilla with chipotle sauce, cabbage slaw, and fish. Serve with lime wedges.
Lime wedges for serving

Notes

Salmon, mahi mahi, halibut, cod, and snapper all work well here.
Skin-on fish grills especially well and helps keep the fish moist.
The slaw and sauce can both be prepared several hours ahead.
For milder tacos, reduce the amount of chipotle pepper.
Avocado slices, cotija cheese, or pickled onions are delicious optional toppings.

Nutrition