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Grilled Cilantro-Lime Fish Tacos with Avocado Slaw

Grilled Cilantro-Lime Fish Tacos with Avocado Slaw

Dinner
Prep Time
30min
Cook Time
15min
Servings
3
Calories
485
Chef's Note

For the best flavor, don't skip the marinating time. If you don't have a grill, you can use a grill pan or even bake the fish at 400°F for about 10-12 minutes. The slaw can be made up to 2 hours ahead, but add the avocado mixture just before serving to maintain its vibrant green color.

Tags
fish
tacos
Mexican
grilled
seafood
avocado
healthy
fresh
dinner
Ingredients

  • 1 pound white fish fillets (cod, mahi-mahi, or tilapia)

  • 3 whole lime

  • 1 cup cilantro

  • 3 cloves garlic cloves

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 head small cabbage

  • 1/4 cup red onion

  • 1 medium jalapeño

  • 1 large ripe avocado

  • 1/3 cup sour cream

  • 2 tablespoons mayonnaise

  • 1 teaspoon honey

  • 9 small corn tortillas

  • 4 medium radishes

  • 1/3 cup cotija or feta cheese

Instructions
  • 1

    Prepare the fish marinade: In a food processor, combine the juice of 2 limes, 1/2 cup chopped cilantro, 3 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon coriander, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until well combined.

  • 2

    Place the fish fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 20 minutes while preparing the slaw.

  • 3

    For the avocado slaw: Thinly slice 1/2 head of cabbage and place in a large bowl. Add 1/4 cup thinly sliced red onion and 1 seeded, finely diced jalapeño.

  • 4

    In a separate bowl, mash 1 ripe avocado. Mix in 1/3 cup sour cream, 2 tablespoons mayonnaise, juice of 1 lime, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

  • 5

    Pour the avocado dressing over the cabbage mixture and toss to coat evenly. Refrigerate until ready to serve.

  • 6

    Preheat grill to medium-high heat (about 400°F). Brush grates with 1 tablespoon olive oil to prevent sticking.

  • 7

    Remove fish from marinade and grill for 3-4 minutes per side, until fish is opaque and flakes easily with a fork.

  • 8

    While the fish is cooking, wrap corn tortillas in foil and place on the cooler side of the grill for 5 minutes to warm through.

  • 9

    Transfer grilled fish to a cutting board and gently break into chunks.

  • 10

    Thinly slice 4 radishes for garnish.

  • 11

    Assemble tacos: Place a portion of fish on each warmed tortilla, top with avocado slaw, sliced radishes, crumbled cotija or feta cheese, and remaining chopped cilantro.

  • 12

    Serve immediately with lime wedges on the side.

Nutrition Information (per serving)
485
Calories
32g
Protein
38g
Carbs
24g
Fat
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