Grilled Fish Tacos with Cabbage Slaw & Avocado Crema

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Written By Ashley Tata

If you’re looking for a meal that feels indulgent but still keeps things light, these grilled fish tacos are it. Smoky, zesty, creamy, and crunchy, everything you want in a truly satisfying bite.

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    Why You’ll Love This Recipe

    • Ready in under 30 minutes

    • Packed with lean protein and healthy fats

    • Fresh, bold flavors without feeling heavy

    • Perfect for meal prep or casual entertaining

    Tips for the Best Fish Tacos

    • Use firm white fish so it holds up on the grill

    • Don’t overcook. Fish should flake easily but stay juicy

    • Make the crema ahead. It gets even better after chilling

    Grilled Fish Tacos with Cabbage Slaw & Avocado Crema


    YEILDS: 4 SERVINGS PREP: 15 MINUTES
    COOK: 10 MINUTES TOTAL: 25 MINUTES

    For the Fish:

    • 1 lb white fish (tilapia, cod, or mahi-mahi)

    • 1 tbsp olive oil

    • 1 tsp chili powder

    • 1 tsp smoked paprika

    • ½ tsp cumin

    • ½ tsp garlic powder

    • ½ tsp salt

    • ¼ tsp black pepper

    • Juice of 1 lime

    For the Cabbage Slaw:

    • 2 cups shredded green cabbage

    • 1 cup shredded purple cabbage

    • ½ cup shredded carrots

    • ¼ cup chopped cilantro

    • 2 tbsp lime juice

    • 1 tbsp olive oil

    • ½ tsp salt

    For the Avocado Crema:

    • 1 ripe avocado

    • ¼ cup plain Greek yogurt

    • 1 clove garlic

    • Juice of 1 lime

    • 2 tbsp water (to thin)

    • Salt to taste

    For Serving:

    • 8 small corn or whole wheat tortillas

    • Extra cilantro

    • Lime wedges

    • Optional: sliced jalapeños, hot sauce

    Instructions

    1. Season the Fish

    • Pat fish dry and rub with olive oil, spices, and lime juice. Let sit for 10–15 minutes.

    2. Make the Slaw

    • In a bowl, toss cabbage, carrots, and cilantro with lime juice, olive oil, and salt. Set aside to soften slightly.

    3. Blend the Avocado Crema

    • Blend avocado, Greek yogurt, garlic, lime juice, and water until smooth. Adjust salt and consistency as needed.

    4. Grill the Fish

    • Heat a grill or grill pan over medium-high heat. Cook fish for 3–4 minutes per side, until flaky and lightly charred.

    5. Warm the Tortillas

    • Heat tortillas in a dry skillet or directly over a flame for a slight char.

    6. Assemble the Tacos

    • Flake fish into chunks. Add to tortillas, top with slaw, drizzle with avocado crema, and finish with cilantro and lime.

     

    Nutritional Information | Serves 4

    Calories: 420
    Fat: 18g
    Sodium: 480mg
    Carbohydrates: 32g
    Fiber: 7g
    Sugar: 4g
    Protein: 32g

     
    Ashley Tata
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