Grilled Fish Tacos With Cabbage Slaw

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These grilled fish tacos with cabbage slaw are a wild mix of flavors and textures—smoky, crisp, cool, creamy, tangy, and a little spicy, all wrapped in a soft, warm tortilla.

Every bite is a balance of bold seasoning, crunchy slaw, and rich avocado, finished off with a splash of fresh lime.

It’s the kind of meal that feels light but leaves you completely satisfied. And it’s not just about great taste.

The fish is packed with protein and omega-3s, while the red cabbage brings a hit of vitamins and antioxidants.

Some even say it helps with digestion and fights inflammation. So, you’re not just eating something delicious—you’re doing something good for yourself too.

Table of Contents

Grilled Fish Tacos With Cabbage Slaw Recipe

Ingredients

For The Fish

1 pound firm white fish (halibut, cod, or mahi-mahi)
4 tablespoons olive oil, divided
2 teaspoons homemade blackened spice mix (see below)

For The Slaw

4 cups thinly sliced red cabbage
3 green onions, finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons mayonnaise (use vegan mayo for a dairy-free option)
1 tablespoon apple cider vinegar
2 teaspoons freshly squeezed lime juice
2 teaspoons pure honey (use maple syrup or agave for a vegan option)
¼ teaspoon salt
⅛ teaspoon black pepper

For The Tacos

6–8 soft corn tortillas (use gluten-free tortillas if needed)
1 ripe avocado, diced
Lime wedges for serving

Homemade Blackened Spice Mix

If you don’t have store-bought blackened seasoning, you can mix:

1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (adjust to taste)
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Prepare The Slaw

In a large bowl, whisk together mayonnaise, apple cider vinegar, lime juice, honey (or substitute), salt, and pepper.
Slowly drizzle in 2 tablespoons of olive oil, whisking until smooth.
Add the sliced cabbage, green onions, and chopped cilantro to the dressing. Toss everything together until well coated.
Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors meld.

Grill The Fish

Preheat your grill to medium-high heat. Lightly grease the grates with a high-smoke-point oil like avocado oil.
Pat the fish dry with a paper towel, then rub it with the remaining 2 tablespoons of olive oil.
Evenly coat both sides with the blackened seasoning, pressing it in gently.
Place the fish on the grill and cook for 3–4 minutes with the lid closed until a crust forms. Flip and cook for another 3 minutes or until the fish flakes easily with a fork.

Assemble The Tacos

Warm the tortillas in a dry skillet or on the grill for a few seconds on each side.
Place a generous scoop of slaw on each tortilla.
Add pieces of the grilled fish on top.

Sprinkle with diced avocado and finish with a squeeze of fresh lime juice.
Enjoy these tacos as they are, or serve them with a side of salsa, guacamole, or a light cucumber salad for a refreshing contrast.

Tips For Making Grilled Fish Tacos

These key tips will help you get the most flavorful, perfectly cooked blackened fish tacos every time:

Use freshly ground spices: Pre-made blackened seasoning works, but grinding whole spices like cumin, pepper, and coriander just before cooking gives a much deeper flavor.
Let the seasoning sit: After coating the fish, let it rest for at least 10 minutes. This helps the spices soak in, creating a more intense taste.
Don’t move the fish too soon: Once the fish is on the pan or grill, leave it alone until it naturally releases. If you try flipping too early, it may stick and break apart.
Use high heat for a crisp crust: A very hot pan or grill sears the outside while keeping the inside moist. Medium-high to high heat is best.
Add a touch of butter at the end: A small amount of butter melted over the fish right before taking it off the heat enhances the smoky flavor and adds richness.
Slice cabbage super thin: The slaw tastes best when the cabbage is shaved or finely sliced, making it easier to mix with the dressing and giving it a lighter texture.
Let the slaw sit for 10–15 minutes: This helps the flavors blend, softens the cabbage slightly, and keeps it from tasting dry.
Char the tortillas: Warming tortillas is good, but slightly charring them over an open flame or dry skillet gives a smoky depth that pairs perfectly with the blackened fish.
Use a mix of citrus: A squeeze of both lime and orange juice on the fish just before serving adds brightness and balances the spices beautifully.
Don’t skip a creamy element: Whether it’s avocado, a yogurt-based sauce, or a drizzle of garlic-lime crema, a creamy component ties all the flavors together.

What To Serve With Blackened Fish Tacos?

Pair your tacos with simple, flavorful sides that complement the dish:

Mexican rice
Cilantro lime rice
Black beans or refried beans
Grilled corn on the cob
Chips with salsa, guacamole, or queso
Roasted sweet potatoes
Mango or pineapple salsa
Cucumber and tomato salad

How To Store Fish Tacos?

If you have leftovers, here’s how to keep them fresh:

Fish: Store in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat to avoid drying it out.
Slaw: Keep it in the fridge for up to 2 days, but expect it to soften as it sits.
Tortillas: Store in a sealed bag at room temperature for a day or in the fridge for longer. Warm them up before using.
Fully assembled tacos: Not ideal for storage, as the tortillas will get soggy. Keep everything separate and assemble just before eating.

What Kind Of Coleslaw Goes On Fish Tacos?

The best coleslaw for fish tacos is light, tangy, and slightly crunchy to balance the smoky fish.

A simple mix of shredded red or green cabbage, lime juice, a little mayo or yogurt, apple cider vinegar, and a touch of honey or sugar works perfectly.

Some versions add cilantro, jalapeño, or shredded carrots for extra flavor.

Are Grilled Fish Tacos Healthy?

Yes! Grilled fish tacos are a nutritious meal with plenty of benefits:

High in protein: Fish provides lean protein, which helps build and repair muscles.
Rich in omega-3s: These healthy fats support brain and heart health.
Lower in calories: Compared to fried fish tacos, grilling cuts down on excess oil.
Packed with vitamins: Cabbage, avocado, and fresh lime juice add important nutrients and antioxidants.

Just go easy on heavy sauces and extra cheese if you’re keeping it light.

How Do You Make Coleslaw Not Soggy?

No one likes a watery, limp coleslaw. If you want a crisp, fresh slaw that stays crunchy, follow these tips:

Salt the cabbage first: Sprinkle a little salt over the shredded cabbage and let it sit for 15–20 minutes. The salt draws out excess moisture, which you can drain before mixing in the dressing.
Drain well: After salting, squeeze the cabbage gently with your hands or press it with a clean towel to remove extra water.
Use just enough dressing: Too much dressing can drown the cabbage, making it soft. Start with a small amount and add more as needed.
Dress it at the right time: If serving immediately, mix everything together right away. If making in advance, add the dressing just before serving to keep the cabbage crisp.
Choose a thicker dressing: A mayonnaise-based dressing holds up better than a thin, vinegar-heavy one, which can make the slaw watery over time.
Store properly: Keep coleslaw in an airtight container in the fridge. If it sits too long, the cabbage releases water, so give it a quick toss before serving.

Why Does Coleslaw Get Watery?

Coleslaw becomes watery because cabbage naturally holds a lot of water. When it sits, the moisture starts to seep out, making the dressing thin and the slaw soggy. Here’s why this happens:

Cabbage is full of water: As soon as you cut it, the water inside the cabbage starts escaping.
Salt and sugar pull out moisture: Many coleslaw dressings contain salt or sugar, which draw water out of the cabbage over time.
It sits too long: The longer coleslaw sits, the more liquid the cabbage releases, breaking down the dressing and making it watery.
The dressing is too thin: A runny dressing can’t hold up against the natural moisture of cabbage, making the coleslaw wet faster.

To keep your coleslaw from getting too watery, always drain excess moisture before mixing and serve it fresh for the best texture.