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

Scale

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)

Cook Mode Prevent your screen from going dark

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.