Half-Lime Grilled Fish Tacos with Fresh Slaw

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Lightly grilled white fish marinated in lime and spices, served in soft tortillas with a crunchy cabbage slaw. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs lime juice, olive oil, ground cumin 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 (e.g., cod or tilapia)
• 1/2 cup lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, shredded
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro leaves, chopped
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 small jalapeño, seeded and minced

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Instructions

1. Step 1: In a shallow dish, combine 1/2 cup lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb white fish fillets and marinate for 20 minutes in the fridge.
2. Step 2: Preheat grill or grill pan to medium-high heat. Remove fish from marinade, let excess drip off, and grill for 3-4 minutes per side until opaque and flaky.
3. Step 3: While fish grills, mix 2 cups shredded green cabbage, 1/2 cup thinly sliced red onion, and 1/4 cup chopped cilantro in a bowl.
4. Step 4: In a separate small bowl, whisk 1/2 cup plain Greek yogurt with 1 tbsp honey and 1 small minced jalapeño until smooth to create a spicy-sweet dressing.
5. Step 5: Toss the cabbage slaw with the yogurt dressing until well coated.
6. Step 6: Warm 8 corn tortillas on the grill for 30 seconds per side. Assemble tacos by flaking grilled fish evenly over tortillas, topping with the dressed slaw, and serving immediately.