Easy Grilled Fish Tacos with Cilantro Lime Cabbage Slaw that can be made the use of a grill, stovetop or oven! Vegan and gluten-loose adaptable ( sub tofu for the fish!) this speedy, smooth and wholesome dinner comes collectively in beneath 30 minutes!
- 1–2 lbs grillable white fish ( tilapia, red snapper, mahi-mahi) or 1 pound extra firm tofu
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic
- 3/4 teaspoon kosher salt
- ½ teaspoon sugar (optional)
- ¼ teaspoon chipotle powder (or sub cayenne and a little smoked paprika)
- for a more smoky flavor, add ½ teaspoon smoked paprika (optional)
- 1 pound thinly sliced or shredded cabbage ( green and purple is nice)
- ½ teaspoon kosher salt, more to taste
- ¼ cup thinly sliced red onion, more to taste
- ½ cup chopped cilantro ( packed), ½ of a large bunch
- ¼ –½ of a jalapeño, finely chopped, more to taste
- ¼ cup fresh lime juice, more to taste
- 2 tablespoon olive oil
Garnishes: Lime wedges, Avocado slices, Chipotle Mayo ( vegan adaptable) and cilantro sprigs or try this Green Sauce
Preheat grill to medium-high heat. ( See notes for oven or stovetop version)
Rinse and pat dry fish. ( For tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside.
Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste– you want this to taste tangy and flavorful.
Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness and squeeze with a little lime juice.
Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.
Assemble tacos by placing fish in the tortillas, top with cabbage slaw and optional avocado slice. Garnish with lime and cilantro.
Drizzle with the optional ( but delicious) Chipotle Mayo if you like.
If using tofu, place block of tofu on paper towels and press down gently to release more liquid, patting dry. Cut into 1 inch thick, 3 inch long strips for easier grilling. Coat strips lightly with the spice rub, grill on well-greased grill or pan-sear the tofu, until crispy, in a little olive oil.
Pan-Sear: This is the easiest and quickest way to cook this recipe. Heat up a skillet coated with oil, and pan sear the spice coated fish or tofu, until golden, crispy and cooked through. Squeeze with lime.
To Bake: If cooking for both vegans and non-vegans, you could also place both tofu and fish on a sheet pan in a 400F oven and bake. Coat them both with spices and spray with olive oil. ( Or mix a little olive oil into the spice mix to create a “paste”, then lather all sides up and bake. The tofu will most likely take longer than the fish to get crispy. Plan on 10-15 minutes for the fish and 20-30 mins for the tofu. Place tortillas right on the oven rack to heat up for the last 5-7 minutes of cooking.
The Cilantro Lime Cabbage Slaw is enough for 2 pounds of fish ( feel free to halve) but I like to make a big batch and keep the leftovers – and use on everything ( bowls, sandwiches, wraps, side salad…) during the week.Open Next Page To See More!