with cabbage, cilantro, and lime slaw
Light, healthy, and quick, these grilled fish tacos are a simple and fresh meal you can have on the table in 30 minutes. A well-seasoned piece of grilled fish (any white variety such as cod or halibut in New England, grouper in the southeast, mahi mahi in the west) pairs perfectly with a colorful, zesty, and crunchy cabbage slaw in a warm flour or corn tortilla. Top with a slice of avocado, a pinch of lime, and a sprinkle of cilantro and you have yourself a perfect summer dinner.
Dry spice rub for the fish
- 1-2 lbs white fish (if using cod, grill it on a piece of foil so that it doesn’t fall apart on the grill)
- 11/2 tsp chili powder
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp cumin
- 3/4 tsp kosher salt
- 1/2 tsp smoked paprika (I love Trader Joe’s chile lime seasoning, which has paprika, chili pepper, salt, and dried lime juice powder in it)
- 1 lb thinly sliced or shredded cabbage (purple or green or combo of the two)
- 1/2 tsp kosher salt
- Thinly sliced red onion (about 1/4 to 1/3 of a cup)
- 1/2 cup chopped cilantro
- 1/4 to 1/2 of a jalapeño, finely chopped
- 1/3 cup freshly squeezed lime juice (about 2 limes)
- 2 tbsp extra-virgin olive oil
- Sliced avocado
- Lime wedges
- Corn and/or flour tortillas
1. Heat the grill to medium-high heat.
2. Pat the fish dry. Stir the dry rub spices together and sprinkle it on all sides of the fish.
3. Place the chopped or shredded cabbage into a medium sized bowl, and toss with the olive oil, lime juice, onion, salt, jalapeño. Adjust seasoning to your taste. Toss in the cilantro and mix together. The slaw keeps well in the fridge for a a few days.
4. Grill fish (if using a white fish that may fall apart on the grill such as cod, you can grill it on foil to save the shape of the fish- you lose the grill marks but the taste is still great). If you are using a sturdier fish, grease the grill before placing the fish on it, grill each side a few minutes developing nice grill marks, flip with a metal spatula and cook until done. Either way (grilling it directly or on foil) squeeze lime juice on the fish once cooked.
5. Warm tortillas on the grill.
6. Top tortillas with fish, cabbage slaw, lime, and cilantro to taste. Add in some sliced avocado and enjoy!