Grilled Baja Fish Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender grilled white fish seasoned with a smoky spice blend tucked inside warm corn tortillas, topped with a refreshing cilantro-lime slaw for a vibrant California coastal flavor. This Mexican-inspired seafood recipe, ready in about 27 minutes, pairs white fish fillets (cod or halibut), olive oil, smoked paprika 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 white fish fillets (cod or halibut)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro leaves
• 3 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tsp honey
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a small bowl, combine 2 tsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 1 lb white fish fillets.
2. Step 2: Preheat a grill or grill pan to medium-high heat. Brush the grill with 1 tbsp olive oil to prevent sticking. Place the fish fillets on the grill and cook for 4-5 minutes per side until opaque and flaky.
3. Step 3: While the fish cooks, prepare the slaw by tossing 2 cups shredded green cabbage with 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 minced small jalapeño. Mix until well combined and slightly creamy.
4. Step 4: Warm 8 small corn tortillas on the grill or stovetop for about 30 seconds per side until pliable.
5. Step 5: Assemble the tacos by flaking the grilled fish and dividing evenly among the tortillas, topping each with a generous spoonful of the cilantro-lime slaw. Serve immediately.