If you’re looking for a light, flavorful, and satisfying meal that’s perfect for warm weather, these Grilled Fish Tacos with Spicy Slaw are the answer. They’re quick to prepare, packed with smoky spices, and topped with a creamy, zesty slaw that adds just the right amount of heat and crunch.
Perfect for taco night, backyard grilling, or a healthy weeknight dinner, this easy taco recipe comes together in under 30 minutes and delivers bold flavor with minimal effort.
Why You’ll Love This Recipe
- Fast and easy to prepare with simple ingredients
- Naturally dairy-optional and packed with lean protein
- Perfect for grilling season and warm-weather meals
- Balanced with smoky, tangy, and spicy elements
- Customizable and great for feeding a crowd
Ingredients
For the Spicy Slaw:
- 2 cups angel hair slaw (or finely shredded green cabbage)
- 1.5 tablespoons mayonnaise
- Juice of 1 lime
- Dash of Cholula or your favorite hot sauce
- Salt and pepper to taste
For the Fish:
- 2 pounds of your favorite white fish (such as cod, tilapia, halibut, or mahi-mahi)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For Serving:
- Flour tortillas (street taco size or regular)
- Crumbled cojita cheese
Instructions
1. Make the Spicy Slaw
In a medium bowl, whisk together the mayonnaise, lime juice, Cholula, salt, and pepper until smooth. Add the angel hair slaw and toss until evenly coated. Set aside to let the flavors develop while you prepare the fish.
Tip: This slaw can be made a few hours in advance and stored in the refrigerator.
2. Season the Fish
Pat the fish dry with paper towels. In a small bowl, mix together the cumin, chili powder, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of the fish fillets.
3. Grill the Fish
Preheat your grill to medium-high heat (400–500°F). Lightly oil the grates or use a grill-safe pan or foil to prevent sticking. Grill the fish for 4 to 6 minutes per side, depending on the thickness, until it flakes easily with a fork and is cooked through.
Remove from heat and let rest for a few minutes before flaking into bite-sized pieces.
4. Assemble the Tacos
Warm the flour tortillas on the grill or stovetop. To each tortilla, add a portion of grilled fish, a scoop of spicy slaw, and a generous sprinkle of crumbled cojita cheese.
Serving Suggestions
These grilled fish tacos are great served with:
- Sliced avocado or guacamole
- Fresh pico de gallo or mango salsa
- Lime wedges for squeezing
- A side of black beans or cilantro-lime rice
Make It Your Own
Looking to adjust the heat or add a personal twist? Try these variations:
- Pair with a Mexican street corn salad
- Use Greek yogurt in place of mayo for a lighter slaw
- Swap Cholula for chipotle hot sauce for a smoky twist
- Add pickled onions for an extra tangy crunch
- Use corn tortillas for a gluten-free option
Storage Tips
Store leftover fish and slaw in separate airtight containers in the fridge for up to 2 days. Reheat the fish gently before serving and assemble tacos fresh for best texture and flavor.
Final Thoughts
These Grilled Fish Tacos with Spicy Slaw are everything you want in a summer grilling recipe—fresh, flavorful, and simple. Whether you’re cooking for a crowd or making an easy weeknight meal, this taco recipe brings together vibrant ingredients that taste like summer on a plate.
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