Crispy Grilled Fish Tacos (Printable Version)

Flaky white fish paired with crunchy cabbage and creamy lime sauce in soft tortillas for a vibrant coastal taste.

# List of Ingredients:

→ Fish

01 - 1.1 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 for breading: 1/2 cup all-purpose flour
09 - Optional for breading: 1 large egg
10 - Optional for breading: 1/2 cup panko breadcrumbs

→ Tortillas

11 - 8 small corn or flour tortillas

→ Slaw

12 - 2 cups shredded green cabbage
13 - 1/4 small red onion, thinly sliced
14 - 1/4 cup chopped fresh cilantro
15 - Juice of 1 lime
16 - 1 tablespoon olive oil
17 - Pinch of salt

→ Creamy Sauce

18 - 1/2 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - 1 teaspoon honey or agave syrup
23 - Salt and pepper to taste

→ Garnishes

24 - Lime wedges
25 - Extra chopped cilantro

# How-To Steps:

01 - In a large bowl, combine shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt. Toss thoroughly and set aside to marinate.
02 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and pepper until smooth. Refrigerate until needed.
03 - Pat fish dry and cut into strips. Sprinkle all sides with cumin, paprika, garlic powder, salt, and pepper. For breaded fish, dredge in flour, dip in beaten egg, then coat with panko breadcrumbs. Heat olive oil in a skillet over medium-high heat and cook fish strips 2–3 minutes per side until golden and cooked through. For grilling, brush fish with olive oil and grill on medium-high heat for 2–3 minutes per side.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft and pliable.
05 - Place a portion of slaw on each tortilla, add cooked fish strips, drizzle with creamy sauce, and garnish with extra cilantro and a squeeze of lime.

# Expert Suggestions:

01 -
  • They're ready in under 40 minutes, which means weeknight dinner without the takeout guilt.
  • The contrast between crispy fish and cool slaw is genuinely addictive—everyone reaches for seconds.
  • You can prep the sauce and slaw ahead, so assembly becomes the fun part.
  • Works for casual dinners or impressing people without looking like you tried too hard.
02 -
  • Dry your fish thoroughly before cooking or seasoning—moisture is the enemy of crispiness, and you want that contrast with the soft slaw.
  • Don't overcrowd the skillet when cooking fish; give each piece room to brown instead of steaming in its own moisture.
  • Taste your slaw and sauce separately before assembling—both should taste slightly bold, because they'll be tempered by the mild, flaky fish.
03 -
  • Prep your slaw and sauce the morning of, so assembly becomes the only thing standing between you and dinner—it's genuinely faster than ordering takeout.
  • If you don't have time to bread the fish, it's completely fine unbreaded; the seasoning alone creates enough flavor and texture when cooked properly in hot oil.
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