Grilled Fish Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Light grilled white fish served in soft tortillas with a zesty cilantro lime slaw, perfectly portioned for a quick half meal. This Mexican-inspired taco and burrito recipe, 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

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Instructions

1. 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.
2. Step 2: Grill fish for 3-4 minutes per side until opaque and flaky, then remove from heat and let rest.
3. 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.
4. 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.