Grilled Fish Tacos with Cilantro Lime Slaw
Light grilled white fish served in soft tortillas with a zesty cilantro lime slaw, perfectly portioned for a quick half meal. This mexican-inspired tacos & burritos ready in about 20 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, 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
- 6 oz white fish fillets (such as cod or tilapia)
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 3 small corn tortillas
- 1 cup green cabbage, shredded
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 2 tbsp Greek yogurt
- 1 tsp honey
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Brush 6 oz white fish fillets with 1 tbsp olive oil and season with 1/2 tsp salt, 1/2 tsp chili powder, and 1/4 tsp ground cumin.
- Step 2: Grill fish for 3-4 minutes per side until opaque and flaky, then remove from heat and let rest.
- Step 3: In a bowl, combine 1 cup shredded green cabbage, 2 tbsp chopped cilantro, 1 tbsp lime juice, 2 tbsp Greek yogurt, and 1 tsp honey. Toss until slaw is coated and slightly creamy.
- Step 4: Warm 3 corn tortillas on the grill or stovetop for 30 seconds each side, then fill each with grilled fish pieces and top with the cilantro lime slaw before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Fish Tacos with Cilantro Lime Slaw take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Fish Tacos with Cilantro Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Grilled Fish Tacos with Cilantro Lime Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Fish Tacos with Cilantro Lime Slaw for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Fish Tacos with Cilantro Lime Slaw?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
