If you’ve been on the hunt for a flavorful, fresh, and vibrant meal that’ll brighten up any dinner table, then you absolutely have to try this Grilled Fish Tacos with Spicy Coleslaw and Avocado Cream Recipe. Picture tender, perfectly seasoned grilled fish nestled in warm tortillas, topped with a zesty, crunchy coleslaw that has just the right amount of spice, and finished with a luxuriously smooth avocado cream that ties every bite together like a dream. It’s an effortless combination of tastes and textures that feels both festive and comfortingly familiar, perfect for any day you want something special yet easy to prepare.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a superstar role in building the layers of flavor and texture that make this taco recipe truly unforgettable. From the smoky, seasoned fish to the refreshing crunch of coleslaw and the creamy avocado topping, preparing this dish is as much about balance as it is about boldness.
- Olive oil: Helps the fish get that perfect grilled sear while adding richness.
- Fish fillets (1.5 lbs): Choose a flaky white fish like cod or tilapia for the best taco texture.
- Kosher salt: Enhances all the flavors evenly, use it sparingly for balanced taste.
- Ground black pepper: Adds subtle heat and depth to the fish seasoning.
- Garlic powder: Infuses savory warmth, rounding out the spices beautifully.
- Ground cumin: Brings a slightly earthy, smoky note essential for taco flavor.
- Shredded cabbage (3-4 cups): Provides a crisp and refreshing crunch in the coleslaw.
- Fresh lime juice (multiple uses): Adds bright acidity that cuts through richness and freshens each bite.
- Granulated sugar: Balances tanginess in the coleslaw, making it perfectly sweet and tangy.
- Dry mustard: Introduces a subtle, sharp spice to the slaw dressing.
- Sour cream: Acts as a creamy base in the coleslaw and can also be swapped with mayo if you prefer.
- Scallions: Give a mild onion flavor and a fresh green pop in the slaw.
- Cilantro (two portions): One for the coleslaw and one for the avocado cream; it adds a bright, herbaceous lift.
- Jalapeno: Seeds removed for controlled spice, adds a gentle kick to the slaw.
- Avocado: The star of the cream, bringing silky texture and subtle buttery flavor.
- Crema (or sour cream): Gives the avocado cream an authentic Mexican tang and smooth finish.
- Water: Loosens the avocado cream to the perfect pourable consistency.
- Garlic cloves (or powder): For that punch of garlicky goodness in the avocado cream.
- Tortillas (6-8 inch): Flour or corn, warmed for the soft base your fish and slaw will snuggle into.
- Cotija or fresco cheese: Crumbled on top for a salty, crumbly texture contrast.
- Lime (optional): For squeezing over the finished tacos, giving a fresh, tart finish.
How to Make Grilled Fish Tacos with Spicy Coleslaw and Avocado Cream Recipe
Step 1: Season the Fish
Start by coating your fish fillets in olive oil, then sprinkle the kosher salt, black pepper, garlic powder, and cumin evenly over both sides. This simple dry rub is key to creating a beautifully flavorful crust while grilling, sealing in moisture for flaky, tender bites.
Step 2: Prepare the Spicy Coleslaw
Mix shredded cabbage with fresh lime juice, granulated sugar, dry mustard, sour cream, chopped scallions, cilantro, and jalapeno. Don’t forget to season it with a touch of kosher salt and garlic powder. The result is a tangy, creamy coleslaw with just enough heat and crunch to complement the soft fish perfectly.
Step 3: Make the Avocado Cream
In a blender, combine the ripe avocado, crema (or sour cream), water, cilantro, garlic, salt, and lime juice. Blend until smooth and creamy, adjusting water to reach a luscious but pourable texture. This avocado cream is your luscious finishing touch, offering a cooling contrast to your spicy slaw.
Step 4: Grill the Fish and Assemble the Tacos
Heat your grill or grill pan to medium-high and cook the fish for about 3-4 minutes per side, or until it’s opaque and flakes easily with a fork. Warm your tortillas simultaneously, then layer the fish, followed by a generous scoop of spicy coleslaw, a drizzle of avocado cream, and a sprinkle of crumbled cotija cheese. Serve with lime wedges if desired for that extra pop of brightness.
How to Serve Grilled Fish Tacos with Spicy Coleslaw and Avocado Cream Recipe
Garnishes
Adding fresh garnishes like chopped cilantro, thinly sliced radishes, or extra jalapeno slices can enhance the vibrant flavors and add an eye-catching element of freshness. A wedge of lime on the side invites everyone to add a burst of zest just before taking that first delicious bite.
Side Dishes
Think simple and complementary: black beans, Mexican rice, or even a refreshing cucumber salad make wonderful companions. These sides keep the meal balanced and give you options for a full fiesta of flavors without overpowering the delicate grilled fish tacos with spicy coleslaw and avocado cream recipe.
Creative Ways to Present
If you want to impress guests or elevate taco night, try serving the ingredients separately as a taco bar where everyone can build their own creations. Another fun idea is to cut the assembled tacos in half and secure with a toothpick for a delightful appetizer platter at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep leftover fish and coleslaw stored separately in airtight containers in the refrigerator to maintain freshness. The avocado cream will hold up for a day but may brown slightly, so if possible, make it just before serving for the best color and flavor.
Freezing
While the grilled fish itself can be frozen, it’s best to freeze it plain without toppings. Avoid freezing the coleslaw or avocado cream as their textures will change and become watery upon thawing. Freeze the fish in a sealed container or freezer bag for up to two months for easy future meals.
Reheating
Reheat the fish gently in a skillet or oven to keep it moist and flaky. Avoid microwaving if you can, as it tends to dry out the fish. The coleslaw and avocado cream are best served cold and fresh, so add those after reheating the fish and warming the tortillas for a meal that tastes just as great as the first time.
FAQs
Can I use other types of fish for this recipe?
Absolutely! Mild, flaky white fish such as cod, tilapia, mahi-mahi, or halibut all work wonderfully. Just adjust grilling time based on thickness.
How spicy is the coleslaw? Can I make it less spicy?
The jalapeno gives the coleslaw a gentle kick, but you can reduce or omit it for a milder version without sacrificing flavor.
Is it okay to use store-bought coleslaw mix?
Yes! Using pre-shredded cabbage and carrots mix works great and speeds up prep. Just be sure to toss it with the dressing and spices for that signature spicy slaw flavor.
Can I prepare the avocado cream ahead of time?
While you can make it a few hours in advance, avocado tends to brown. To prevent this, squeeze extra lime juice over it and cover tightly with plastic wrap pressed directly onto the surface.
What’s the best way to warm tortillas?
Warm them on a hot dry skillet or grill for about 30 seconds per side until pliable. Wrapping them in a clean towel keeps them warm and soft until serving.
Final Thoughts
There is something truly special about this Grilled Fish Tacos with Spicy Coleslaw and Avocado Cream Recipe that makes it a standout in any meal rotation. It strikes the perfect chord between fresh, spicy, creamy, and smoky, all wrapped up in a warm tortilla — an instant crowd-pleaser that feels both effortless and festive. I encourage you to give it a try soon; once you do, it’s bound to become one of your favorite go-to recipes for casual dinners or a fun weekend treat!
Print
Grilled Fish Tacos with Spicy Coleslaw and Avocado Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Fat
Description
These Grilled Fish Tacos with Spicy Coleslaw and Avocado Cream are a flavorful and fresh meal perfect for any occasion. The fish fillets are seasoned and grilled to perfection, then topped with a tangy and spicy cabbage slaw and creamy avocado sauce. Wrapped in warm tortillas and finished with crumbly cotija cheese, these tacos offer a delicious combination of smoky, spicy, creamy, and crunchy textures.
Ingredients
For the Fish:
- 1 Tbsp olive oil
- 1–1/2 lbs fish fillets (about 3 fillets, such as cod or tilapia)
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp ground cumin
For the Spicy Coleslaw:
- 3–4 cups shredded cabbage (can substitute 1–16 oz bag of pre-shredded coleslaw)
- 2 tsp fresh lime juice
- 2 Tbsp granulated sugar
- 1/8 tsp dry mustard
- 1/2 cup sour cream (can substitute mayonnaise)
- 3 scallions (coarsely chopped, white and green parts)
- 2 Tbsp cilantro (coarsely chopped)
- 1 jalapeno (seeded and coarsely chopped)
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
For the Avocado Cream:
- 1 avocado (seeded and chopped)
- 1/2 cup crema (Mexican cream, may substitute sour cream)
- 1/2 cup water
- 1/2 cup cilantro (coarsely chopped)
- 2 cloves garlic (coarsely chopped, may substitute 1 tsp garlic powder)
- 1/2 tsp kosher salt
- 2 Tbsp fresh lime juice
For Assembly:
- 6 tortillas (6-8-inch, flour or corn)
- 1 cup cotija or fresco cheese (crumbled, can substitute shredded Monterey Jack or Mexican Blend)
- 1 lime (optional, for serving)
Instructions
- Prepare and Season the Fish: Pat the fish fillets dry with paper towels. In a small bowl, mix together kosher salt, ground black pepper, garlic powder, and ground cumin. Rub this seasoning blend evenly over both sides of the fish fillets. Drizzle olive oil over the fillets to help them cook evenly and prevent sticking.
- Grill the Fish: Preheat your grill to medium-high heat. Once hot, place the seasoned fish fillets on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove the fish from the grill and let it rest briefly before flaking into large chunks.
- Make the Spicy Coleslaw: In a large bowl, combine shredded cabbage, lime juice, granulated sugar, dry mustard, sour cream, chopped scallions, chopped cilantro, jalapeno, kosher salt, and garlic powder. Toss everything together to coat the cabbage evenly with the dressing and spices. Adjust seasoning to taste and set aside to mingle flavors.
- Prepare the Avocado Cream: In a blender or food processor, combine chopped avocado, crema, water, cilantro, garlic, kosher salt, and fresh lime juice. Blend until smooth and creamy. If the sauce is too thick, add a little more water to reach the desired consistency.
- Assemble the Tacos: Warm the tortillas on the grill or in a skillet until pliable. Place a generous amount of grilled fish chunks on each tortilla. Top with a spoonful of spicy coleslaw, a drizzle of avocado cream, and a sprinkle of crumbled cotija or chosen cheese. Garnish with lime wedges if desired, and serve immediately for the best flavor and texture experience.
Notes
- You can substitute the fish with shrimp or chicken if preferred.
- The spiciness of the coleslaw can be adjusted by adding more or less jalapeno.
- For a gluten-free version, use corn tortillas.
- The avocado cream can be made a day ahead and refrigerated to enhance flavors.
- If you do not have a grill, fish can be cooked on a stovetop grill pan or broiled in the oven.
