Citrus-Marinated Grilled Fish Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Lightly grilled fish marinated in a zesty citrus blend, served in warm tortillas topped with a crisp cilantro slaw and creamy avocado. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs orange juice, lime juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 3-inch pieces white fish fillets (such as cod or tilapia)
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely diced red onion
• 1/3 cup Greek yogurt
• 1 medium, sliced avocado
• 2 tbsp olive oil

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt. Add 1 lb white fish pieces and toss to coat. Marinate in the refrigerator for 20 minutes.
2. Step 2: While fish marinates, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and 1/3 cup Greek yogurt in a bowl. Mix well and refrigerate until serving.
3. Step 3: Heat 2 tbsp olive oil in a grill pan or skillet over medium-high heat. Remove fish from marinade and grill for 2-3 minutes per side until opaque and flaky.
4. Step 4: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Fill each tortilla with grilled fish, a generous scoop of cilantro slaw, and 1-2 slices of avocado. Serve immediately with lime wedges if desired.