5 from 56 votes
Grilled Fish Tacos with Pineapple Cabbage Slaw
Grilled Fish Tacos are made with seasoned white fish fillets that are grilled to develop a light char and tender texture. Served on corn tortillas alongside a pineapple cabbage slaw with red onion, cilantro, and lime, they offer a balance of smoky fish, fresh crunch, and bright citrus flavors. Optional chipotle aioli adds smoky creaminess, and the dish can be customized with different toppings or substitutions for dietary needs.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
6
(Tacos)
Calories:
157 kcal
Course:
Main Course
Cuisine:
American, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 (Tacos)
Amount Per Serving
Calories 157
% 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.