Crispy Grilled Fish Tacos (Print Page)

Crispy or grilled fish with fresh slaw and creamy lime sauce served in soft tortillas for a vibrant coastal meal.

# What You Need:

→ Fish

01 - 1 lb white fish fillets (cod, tilapia, or haddock)
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 tablespoons olive oil
08 - Optional breading: 1/2 cup all-purpose flour, 1 large egg, 1/2 cup panko breadcrumbs

→ Tortillas

09 - 8 small corn or flour tortillas

→ Slaw

10 - 2 cups shredded green cabbage
11 - 1/4 small red onion, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - Juice of 1 lime
14 - 1 tablespoon olive oil
15 - Pinch of salt

→ Creamy Sauce

16 - 1/2 cup sour cream or Greek yogurt
17 - 2 tablespoons mayonnaise
18 - 1 tablespoon lime juice
19 - 1 teaspoon hot sauce (optional)
20 - 1 teaspoon honey or agave syrup
21 - Salt and pepper, to taste

→ Garnishes

22 - Lime wedges
23 - Extra chopped cilantro

# Directions:

01 - Combine shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt in a large bowl. Toss well and set aside to marinate.
02 - Whisk together sour cream, mayonnaise, lime juice, hot sauce, honey, salt, and pepper until smooth. Refrigerate until needed.
03 - Pat fish dry and cut into strips. Season with cumin, paprika, garlic powder, salt, and pepper. For breaded fish, dredge in flour, dip in beaten egg, then coat with panko. Heat olive oil in a skillet over medium-high heat; cook fish 2-3 minutes per side until golden and cooked through. Alternatively, brush with olive oil and grill for 2-3 minutes per side over medium-high heat.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until pliable.
05 - Place slaw on each tortilla, top with cooked fish, drizzle with creamy sauce, garnish with fresh cilantro, and finish with a squeeze of lime.

# Expert Advice:

01 -
  • Crispy golden fish that stays tender inside, ready in minutes without any fussy techniques.
  • The slaw stays fresh and crunchy because you assemble everything just before eating, so nothing gets soggy.
  • That creamy lime sauce transforms simple ingredients into something that tastes like you spent hours perfecting it.
02 -
  • Dry fish is crispy fish—moisture is the enemy of a golden crust, so pat those fillets thoroughly with paper towels before seasoning.
  • Don't assemble your tacos more than a minute or two before eating because the warm tortillas will start softening the slaw if they sit too long.
  • The sauce can be made hours ahead and actually tastes better as the flavors meld, so you can prep that part of dinner during lunch.
03 -
  • If your fish is thick, cut it into strips before cooking so everything cooks evenly and fits perfectly in a tortilla without dominating the bite.
  • Make your sauce and slaw earlier in the day and store them separately so you're only cooking fish when people are actually ready to eat.
  • A squeeze of hot sauce in the creamy sauce transforms it from nice to memorable, so even if you don't think you like spice, try a tiny amount.
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