Name: Grilled Fish Tacos with Creamy Cilantro Coleslaw
Prep time: 30 min
Cook time: 10 min
Total time: 70 min
Ingredients: 1 small head green cabbage; 0.66666668653488 cup sour cream; 0.5 red onion, sliced; 0.5 cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 2 teaspoons ground cumin; 1 clove garlic, minced; 0.5 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice; 4 teaspoons ground cumin; 2 teaspoons kosher salt, divided; 1 pound white fish fillets; 2 teaspoons ground black pepper; 12 corn tortillas; 2 avocados - peeled, pitted, and diced, or more to taste; 2 ripe tomatoes, diced; 0.5 cup chopped fresh cilantro, or to taste

Grilled Fish Tacos with Creamy Cilantro Coleslaw

4.3

(3)

2 Reviews

1 Photo

This is a simple and fantastic quick dinner recipe for grilled fish tacos. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut).

Recipe by HerbanSpoons

Updated on May 17, 2022

Prep Time:

30 mins

Cook Time:

10 mins

Additional Time:

30 mins

Total Time:

1 hrs 10 mins

Servings:

Yield:

12 tacos

Jump to Nutrition Facts

Ingredients

Coleslaw:

1 small head green cabbage
⅔ cup sour cream
½ red onion, sliced
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 clove garlic, minced
½ teaspoon kosher salt

Fish Tacos:

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
4 teaspoons ground cumin
2 teaspoons kosher salt, divided
1 pound white fish fillets
2 teaspoons ground black pepper
12 corn tortillas
2 avocados - peeled, pitted, and diced, or more to taste
2 ripe tomatoes, diced
½ cup chopped fresh cilantro, or to taste

Directions

Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.
Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.
Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.
Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

Cook's Notes:

The coleslaw can be made up to 1 day ahead.

You can cook the fish in the oven instead of on the grill, if you'd like. Place the fillets on a baking sheet covered with aluminum foil, and cook in a preheated 400 degrees F (200 degrees C) oven until firm, about 10 minutes.

Nutrition Facts (per serving)

237	Calories
13g	Fat
21g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 237
% Daily Value *
Total Fat 13g	17%
Saturated Fat 3g	16%
Cholesterol 28mg	9%
Sodium 456mg	20%
Total Carbohydrate 21g	8%
Dietary Fiber 6g	22%
Total Sugars 3g
Protein 11g
Vitamin C 32mg	160%
Calcium 92mg	7%
Iron 2mg	11%
Potassium 567mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.