Dive into the vibrant flavors of the coast with these grilled fish tacos paired with a refreshing cabbage slaw. Perfect for a quick weeknight meal or a laid-back weekend gathering, this dish combines tender, marinated fish with a crisp, zesty slaw for a satisfying bite every time.
Key Information:
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Total time: 30 minutes
- Number of servings: 4
- Serving size: 2 tacos
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 22g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 5g
- Sugar: 4g
Ingredients:
For the fish:
- 450g (1 lb) white fish fillets (cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil (15ml)
- 1 teaspoon ground cumin (5g)
- 1 teaspoon smoked paprika (5g)
- ½ teaspoon chili powder (2.5g)
- ½ teaspoon garlic powder (2.5g)
- Juice of 1 lime (30ml)
- Salt and pepper, to taste
For the cabbage slaw:
- 150g (2 cups) green cabbage, finely shredded
- 50g (½ cup) red cabbage, finely shredded
- 1 small carrot, julienned (about 50g)
- 2 tablespoons mayonnaise (30ml)
- 1 tablespoon apple cider vinegar (15ml)
- 1 teaspoon honey (5ml)
- 1 tablespoon chopped fresh cilantro (15g)
- Salt and pepper, to taste
For the tacos:
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh lime wedges, for serving
- Fresh cilantro, for garnish
Method of Preparation:
- Prepare the fish marinade: In a small bowl, mix olive oil, ground cumin, smoked paprika, chili powder, garlic powder, lime juice, salt, and pepper. Rub this marinade over the fish fillets, ensuring an even coating. Let the fish marinate for at least 15 minutes while you prepare the slaw.
- Make the cabbage slaw: In a large bowl, combine the green and red cabbage, carrot, mayonnaise, apple cider vinegar, honey, cilantro, salt, and pepper. Toss until well coated, and set aside to allow the flavors to meld.
- Grill the fish: Preheat a grill or grill pan to medium-high heat (about 200°C/400°F). Lightly oil the grates to prevent sticking. Grill the fish for 3-4 minutes on each side, until opaque and cooked through. Remove from the grill and flake the fish into bite-sized pieces with a fork.
- Warm the tortillas: Heat the corn tortillas directly on the grill for about 30 seconds on each side, until warm and slightly charred. Alternatively, warm them in a dry skillet.
- Assemble the tacos: Place a portion of grilled fish onto each tortilla. Top with a generous scoop of cabbage slaw, a few slices of avocado, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
Tips for Culinary Success:
- Choose fresh fish: Opt for firm, white fish like cod or mahi-mahi for the best texture when grilling.
- Don’t skip the marination: The lime juice and spices infuse the fish with bold flavors that elevate the tacos.
- Grill carefully: Fish cooks quickly, so keep a close eye on it to avoid overcooking.
- Use fresh tortillas: Warming the tortillas adds a subtle char that complements the smoky fish.
- Customize your slaw: Add a bit of heat with sliced jalapeños or more tang with extra vinegar for a personalized touch.
FAQs:
- Can I use flour tortillas instead of corn? Yes! Flour tortillas will work just as well if you prefer a softer texture.
- What fish works best for these tacos? Cod, tilapia, and mahi-mahi are all great options because they hold up well to grilling and have a mild flavor.
- Can I make the cabbage slaw ahead of time? Yes, you can prepare the slaw a few hours in advance. Just store it in the fridge until you're ready to serve.
- What can I substitute for mayonnaise in the slaw? You can use Greek yogurt or sour cream for a lighter option.
- How do I prevent the fish from sticking to the grill? Make sure the grill grates are well oiled and preheated. Using a fish spatula can also help when turning the fish.
Grilled fish tacos with cabbage slaw are the perfect way to bring coastal flavors into your kitchen. Whether you're enjoying them at a summer BBQ or a casual dinner, these tacos are sure to impress with their fresh ingredients and vibrant flavors. Pair them with your favorite salsa or a cold drink for a complete experience.