Crispy Grilled Fish Tacos (Printable)

Spiced fish with shredded cabbage slaw, tangy sauce, and lime in warm tortillas for a fresh, vibrant meal.

# What you'll need:

→ 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 (for pan-frying or brushing if grilling)
08 - Optional for breading: 1/2 cup all-purpose flour
09 - Optional for breading: 1 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 - Combine shredded cabbage, thinly sliced red onion, chopped cilantro, lime juice, olive oil, and a pinch of salt in a large bowl. Toss well and set aside to marinate.
02 - In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce if using, honey or agave, salt, and pepper until smooth. Refrigerate until needed.
03 - Pat fish fillets dry and cut into strips. Season both sides with cumin, paprika, garlic powder, salt, and black pepper. For breaded fish, dredge strips in flour, dip in beaten egg, then coat with panko breadcrumbs.
04 - For pan-fried or breaded fish: Heat olive oil in a skillet over medium-high heat. Cook fish strips 2 to 3 minutes per side until golden and opaque throughout. For grilled fish: Brush strips with olive oil and grill over medium-high heat 2 to 3 minutes per side until cooked through.
05 - Heat tortillas in a dry skillet over medium heat or wrap them in foil and warm in the oven until pliable.
06 - Place a portion of slaw on each tortilla, top with cooked fish strips, drizzle with creamy sauce, then garnish with extra cilantro and a squeeze of lime wedge.

# Expert Tips:

01 -
  • The fish crisps up golden in minutes while staying tender inside—no dry, rubbery bites.
  • You control every layer of flavor, so it feels less like following instructions and more like building something that's entirely yours.
  • It's one of those rare dishes that works for a casual Tuesday dinner or impresses friends without requiring hours in the kitchen.
02 -
  • Patting the fish completely dry is the difference between a golden crispy crust and steamed fish—I learned this the hard way with a pan full of disappointment.
  • Don't skip letting the slaw marinate, even for five minutes; it softens the cabbage just enough and gives the flavors time to meld together into something cohesive.
  • The tortilla matters more than you'd think—a cold or dried-out tortilla will fall apart or taste stale no matter how perfect the fish is.
03 -
  • A squeeze of lime juice right at the end brightens everything—don't salt the fish until just before cooking or the salt will draw out moisture and prevent browning.
  • If you're using Greek yogurt instead of sour cream, add a touch more lime juice to balance the tanginess and keep the sauce from tasting too thick and plain.
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