Grilled Fish Tacos With Cabbage Slaw

Grilled fish tacos are one of those meals I always look forward to when the weather heats up.

The smell of spiced fish on a hot pan, the crunch of fresh cabbage, and that cool, herby sauce all wrapped in a warm tortilla—it’s the kind of meal that feels right on long summer afternoons.

I like how each bite brings something new: the softness of the fish, the sharp bite of lime, and the little surprises like jalapeño heat or creamy cheese crumbles.

There’s no need to dress it up too much—it’s already full of color, flavor, and texture. These tacos hit just the right balance of smoky, tangy, creamy, and crisp.

If you’ve got fresh ingredients and a little time, this is the kind of food that’s worth making and even more worth sitting down to enjoy.

Grilled Fish Tacos With Zesty Cabbage Slaw

Ingredients

4 boneless white fish fillets (like cod or tilapia), about 5–6 oz each
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
8 small flour tortillas, warmed

For The Slaw

2 cups thinly sliced purple cabbage
½ cup diced tomato
¼ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Pinch of salt

For The Creamy Sauce

½ cup thick plain yogurt
2 tablespoons mayonnaise
Juice of ½ lime
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 small garlic clove, grated
Salt to taste

For Garnish

1 fresh jalapeño, sliced
¼ cup crumbled white cheese (like feta or paneer)
Fresh lime wedges

Instructions

In a small bowl, mix olive oil, lime juice, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper to form a marinade.
Pat the fish fillets dry and coat them evenly with the marinade. Let them sit for 15–20 minutes while you prepare the slaw and sauce.

For the slaw, toss cabbage, tomato, red onion, cilantro, lime juice, and salt in a bowl. Set aside to slightly soften.
In a blender or small food processor, combine yogurt, mayonnaise, lime juice, mint, cilantro, garlic, and salt. Blend until smooth. Chill until ready to use.
Preheat a grill pan or non-stick skillet over medium heat. Lightly oil the surface.

Grill the marinated fish for 3–4 minutes per side, depending on thickness, until it’s golden, cooked through, and flakes easily with a fork.
Warm tortillas on the grill for 10–15 seconds each side until pliable.
To assemble, place a grilled fish fillet in each tortilla. Top with cabbage slaw, drizzle with the creamy herb sauce, and garnish with jalapeño slices and crumbled cheese.

Serve with fresh lime wedges on the side for extra brightness.

What Type Of Fish Is Best For Grilled Fish Tacos?

The type of fish you choose will affect the texture, flavor, and overall experience of your tacos.

White, Mild-Flavored Fish: Cod, tilapia, halibut, or mahi-mahi are great options because they stay firm when grilled and absorb marinades well.

Firm Texture Matters: Fish that holds its shape and doesn’t fall apart easily is important, especially when grilling.
Avoid Oily or Strong-Flavored Fish: Tuna or salmon can overpower the toppings and sauce with their rich taste and soft texture.

Fresh fish is always preferred, but if using frozen, make sure to thaw it completely and pat it dry to avoid extra moisture while grilling.

Can I Bake The Fish Instead Of Grilling?

Yes, you can absolutely bake the fish if you don’t have a grill or prefer not to use one.

Bake at 400°F (200°C): Line a tray with parchment paper and bake the marinated fish for 12–15 minutes or until it flakes easily with a fork.
Broil for a Crispy Finish: For a bit of charred effect, switch to broil for the last 2–3 minutes.

Same Flavor, Different Texture: While the flavor remains similar, baking won’t give the same smoky grilled touch, but it still tastes delicious.

What Can I Use Instead Of Flour Tortillas?

If you want to switch things up or need a different option, there are plenty of good tortilla alternatives.

Corn Tortillas: More traditional and gluten-free. They add a slightly nutty taste.

Lettuce Wraps: A lighter and low-carb option for those avoiding bread.
Whole Wheat Tortillas: Add a little more fiber while still being soft.
Mini Flatbreads or Pita: Not traditional, but work well if you like thicker bread-like wraps.

How Do I Make The Sauce Creamier Or Tangier?

The creamy herb sauce is flexible and can be adjusted based on your taste.

For More Creaminess: Add extra mayonnaise or replace yogurt with thick sour cream.
To Make It Tangier: Squeeze in more lime juice or add a dash of vinegar.

Add More Fresh Herbs: To boost freshness, use extra mint or cilantro.

What Toppings Go Well With Grilled Fish Tacos?

Toppings can really change the taste and make the tacos more exciting.

Crunchy Vegetables: Shredded purple cabbage, diced tomatoes, and onions add crisp texture.

Cheese Crumbles: Feta, paneer, or queso fresco give a salty and creamy finish.
Fresh Herbs: Cilantro or mint keeps it light and garden-fresh.
Spicy Elements: Jalapeño slices or hot sauce for a kick.

Acidic Touch: Fresh lime juice or pickled onions to cut through the richness.

Can I Make Grilled Fish Tacos Ahead Of Time?

You can prepare many parts in advance, but some are best made fresh.

Make Ahead: Marinate the fish, blend the sauce, and chop the vegetables up to one day before.

Assemble Fresh: Grill the fish and warm the tortillas right before serving to keep them soft and juicy.

How To Store Leftover Grilled Fish Tacos?

Proper storage keeps leftovers safe and tasting good for the next day.

Cooked Fish: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or oven to avoid drying out.

Sauce: Keep in a jar or sealed container in the fridge for up to 3 days.
Cabbage Slaw: Store separately without lime juice. Add lime right before serving to keep it crunchy.
Tortillas: Wrap in foil or a sealed bag and store at room temperature for 1–2 days or refrigerate for longer shelf life.

Do not store fully assembled tacos, as they will turn soggy quickly. Always reheat and reassemble for best taste and texture.