GRILLED FISH TACOS WITH CABBAGE SLAW
Grilled Fish Tacos with Cabbage Slaw is a fresh, flavourful dish that brings a perfect balance of textures and seasonings. The flaky, grilled white fish is seasoned with cumin, olive oil and lime juice, delivering a smoky, citrusy touch. A warm whole wheat tortilla wraps around the fish and a crunchy cabbage slaw adds crispness and a refreshing contrast. This taco is an excellent source of lean protein, omega-3 fatty acids and fibre. It is ideal for a quick and healthy meal, whether for a weeknight dinner or a backyard gathering. With simple ingredients and easy preparation, this dish captures the essence of coastal cuisine while keeping it nutritious. Pair it with a zesty salsa, avocado or a dollop of Greek yoghurt for an extra layer of flavour. Light, delicious and satisfying, these Grilled Fish Tacos with Cabbage Slaw are a must-try.
RECIPE CATEGORY
Dinner, Main Course, Snack, Appetiser
SERVING SIZE
1 Serving
CUISINE
Mexican, Tex-Mex, Californian
PREPARATION/TECHNIQUES
Grill, Sauté, One-Pot Wonders, Quick & Easy
OCCASION/HOLIDAY
Casual Dinner, Summer BBQ, Family Meal, Healthy Meal Prep, Cinco de Mayo
SPECIAL CONSIDERATION/DIETARY CONCERNS
Dairy Free, High Protein, Low Fat, Gluten-Free (if using corn tortilla), Whole30, Paleo
DISH TYPE
Tacos & Wraps, Seafood, Healthy Meal
INGREDIENTS
There are the following ingredients for Grilled Fish Tacos with Cabbage Slaw:
- 1 Small White Fish Fillet
- 1 Small Whole Wheat Tortilla
- ½ Teaspoon Olive Oil
- ¼ Teaspoon Cumin
- ½ Teaspoon Lime Juice
- ¼ Cup Shredded Cabbage
FULL NUTRITIONAL INFORMATION
- Calories: 240 Kcal
- Protein: 28g
- Carbohydrates: 22g
- Sugars: 2g
- Fibre: 5g
- Fat: 8g
- Saturated Fat: 1g
- Omega-3 Fatty Acids:8g
- Cholesterol: 50mg
- Sodium: 320mg
PREPARATION
These steps are followed for the preparation of Grilled Fish Tacos with Cabbage Slaw:
- Prepare The Fish: Pat the fish fillet dry and rub it with olive oil, cumin and lime juice.
- Preheat The Grill: Heat a grill pan or outdoor grill over medium-high flame.
- Grill The Fish: Cook the fish for 3-4 minutes per side or until flaky and opaque.
- Prepare The Cabbage Slaw: Toss shredded cabbage with a drizzle of lime juice and a pinch of salt.
- Warm The Tortilla: Heat the whole wheat tortilla on the grill for 30 seconds per side.
- Assemble the Taco: Place the grilled fish in the tortilla and top it with cabbage slaw.
- Serve And Enjoy: Garnish with extra lime wedges and serve immediately.
PREP TIME
5 Minutes
COOKING TIME
8-10 Minutes
TIPS
Here are some tips for Grilled Fish Tacos with Cabbage Slaw:
- Choose The Right Fish: Firm, white fish like tilapia, cod or mahi-mahi works best for grilling.
- Prevent Sticking: Lightly grease the grill grates to avoid the fish sticking.
- Extra Flavour: Marinate the fish for 15 minutes in lime juice and cumin before grilling.
- Tortilla Options: Use corn tortillas for a gluten-free alternative.
- Serving Suggestions: Add sliced avocado, Greek yoghurt or salsa for additional texture and flavour.
VARIATIONS
- Spicy Kick: Add a dash of chilli powder or jalapeños for heat.
- Creamy Slaw: Mix the cabbage with a small amount of Greek yoghurt or avocado for creaminess.
- Mango Salsa: Top with diced mango, red onion and cilantro for a tropical twist.
- Vegan Option: Swap fish for grilled tofu or jackfruit.
- Low Carb: Serve as a lettuce wrap instead of a tortilla.
PREPPING AND STORAGE
- Refrigeration: Store cooked fish and slaw separately in airtight containers for up to 2 days.
- Freezing: Freeze grilled fish for up to 2 months; thaw in the refrigerator before reheating.
- Reheating: Warm fish gently in a skillet over low heat or the microwave for 30 seconds.