Half-Lime Grilled Fish Tacos with Fresh Slaw
Lightly grilled white fish marinated in lime and spices, served in soft tortillas with a crunchy cabbage slaw. This mexican-inspired seafood 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Toss the cabbage slaw with the yogurt dressing until well coated.
- 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.
Frequently asked questions
How long does Half-Lime Grilled Fish Tacos with Fresh Slaw take to make?
Total time is about 25 minutes (15 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 Half-Lime Grilled Fish Tacos with Fresh Slaw?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Half-Lime Grilled Fish Tacos with Fresh 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 Half-Lime Grilled Fish Tacos with Fresh Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Half-Lime Grilled Fish Tacos with Fresh Slaw?
Mexican seafood 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.
