Grilled Fish Tacos with Pineapple Cabbage Slaw
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 (Tacos)
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Calories
157 kcal
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Course
Main Course
Grilled Fish Tacos with Pineapple Cabbage Slaw
Description
This recipe involves seasoning white fish like tilapia, snapper, or mahi-mahi with avocado oil, salt, chili powder, and optional cornmeal for crunch. The fish is then grilled or cooked on a grill pan to create light grill marks and cooked through, maintaining moisture and flaky texture. The accompanying slaw combines fresh pineapple, shredded red cabbage, red onion, cilantro, lime juice, and sea salt for a sweet, tangy, and crisp complement.
The tacos are assembled on warmed corn tortillas and can be topped with chipotle aioli, which provides smoky heat and creaminess. For those avoiding nuts or aioli, a simple substitute using sour cream, chipotle pepper in adobo, and lime juice works well. The dish is flexible, with options for fish types and garnishes, and can be adapted to vegan versions using tofu, jackfruit, or tempeh.
Emphasizing fresh, quality fish and balancing the textures of smoky grilled fish with bright pineapple slaw creates a harmonious flavor profile suited for casual meals or entertaining.
Ingredients
FOR SERVING
- 1 batch chipotle aioli (optional // see notes for a quicker, nut-free substitution)
- 6 medium corn tortillas (use grain-free tortillas as needed // or sub flour tortillas)
- lime wedges
FISH
- 1 lb white fish such as tilapia, snapper, grouper, cod, halibut, mahi-mahi, or black drum, filets
- 1 Tbsp avocado oil (or other neutral cooking oil // plus more for oiling grill or grill-pan)
- 3/4 tsp salt sea salt
- 1 tsp chili powder
- 1/4 cup cornmeal optional // for added crunch, fine
PINEAPPLE SLAW
- 3/4 cup pineapple use fresh, or you could grill your pineapple with your fish for more flavor, diced fresh
- 3/4 cup cabbage red, thinly shredded
- 1/4 cup red onion finely diced
- 1/4 cup cilantro finely chopped
- 1 Tbsp lime juice
- 1 healthy pinch salt sea salt
Instructions
- If preparing optional chipotle aioli, do so at this time. Set aside.
- Slice fish into medium bite-size pieces or long strips (skin removed) and add to a plate. Drizzle with avocado oil and toss to coat. Then season both sides liberally with sea salt and chili powder and dust with cornmeal (optional for added crunch). You want the fish to be well seasoned, so don't hold back! Once seasoned, set aside.
- Prepare slaw by adding pineapple, cabbage, red onion, cilantro, lime, and sea salt to a medium mixing bowl and tossing to combine. Set aside.
- Heat a grill, or heat a grill pan or cast iron skillet over medium-high heat. Brush the surface with a little oil to prevent sticking.
- Once the grill or grill pan is hot, add the seasoned fish and let cook for 3-4 minutes (without moving), or until grill marks are visible and the underside appears cooked (check the underside gently to avoid tearing). Then gently flip using a spatula or tongs. Handle the fish carefully as white fish can be tender.
- Cook for another 1-2 minutes, or until the middle appears cooked and the underside also has grill marks. Set aside and cover to keep warm until serving.
- Optional: Warm tortillas by wrapping in a damp towel or paper towel and heating in the microwave for 30 seconds, or in a 400 degree F (204 C) oven for 5 minutes or until warm.
- To serve, divide fish between tortillas and top with slaw, fresh lime juice, and aioli (optional but recommended for bigger flavor!).
- Best when fresh. Slaw will keep in the refrigerator up to 3-4 days. Aioli will keep in the refrigerator for 1 week. Fish can be stored in the refrigerator up to 2-3 days. Reheat in the microwave or on the stovetop until hot. Not freezer friendly.
Notes
- For a nut-free aioli, mix sour cream, chopped chipotle pepper in adobo, and lime juice as a quick substitute.
- Choose high-quality, sustainably sourced saltwater fish for best flavor and texture.
- To make vegan versions, substitute grilled tofu, smoky jackfruit, or tempeh for the fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Tacos)
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1tacos | |
| Calories | 157 | 8% |
| Carbohydrates | 14.8g | 5% |
| Protein | 16.7g | 33% |
| Fat | 3.6g | 6% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 403mg | 17% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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