Smoked Coconut and Ginger Fish Tacos

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender smoked fish with a hint of tropical coconut and warming ginger, served in soft tortillas with fresh slaw for a vibrant fusion taco. This Asian Fusion-inspired seafood recipe, ready in about 60 minutes, pairs white fish fillets (cod or mahi-mahi), coconut milk, fresh ginger 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 mahi-mahi)
• 1/2 cup coconut milk
• 1 tbsp, finely grated fresh ginger
• 2 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup, shredded red cabbage
• 1 medium, julienned carrot
• 1/4 cup chopped cilantro
• 1/4 cup mayonnaise
• 1 tsp honey
• 1 tsp lime zest
• 1 tbsp olive oil

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Instructions

1. Step 1: In a shallow dish, whisk together 1/2 cup coconut milk, 1 tbsp finely grated fresh ginger, 2 tbsp lime juice, 1 tsp garlic powder, 1 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper. Add 1 lb white fish fillets and marinate for 20 minutes in the refrigerator.
2. Step 2: Preheat smoker or grill to 225°F. Remove fish from marinade and lightly brush with 1 tbsp olive oil. Smoke fish fillets for 25-30 minutes until opaque and flaky.
3. Step 3: While fish smokes, combine 1 cup shredded red cabbage, 1 julienned carrot, 1/4 cup chopped cilantro, 1/4 cup mayonnaise, 1 tsp honey, and 1 tsp lime zest in a bowl. Mix until slaw is evenly coated.
4. Step 4: Warm 8 small corn tortillas on a skillet over medium heat for 30 seconds per side. Flake smoked fish and divide evenly among tortillas. Top with coconut-ginger slaw and serve with extra lime wedges if desired.