Entree: United States – Southwest – Grilled Fish Tacos (Grilled seasoned fish served in warm tortillas with Southwest-style salsa and cabbage slaw)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish (cod, mahi-mahi, or similar), cut into 8 portions
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice, divided
- 1 tsp (5 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 8 small corn tortillas (6-inch (15.2 cm))
- 1 tbsp (15 ml) vegetable oil for grilling tortillas (or brush)
Slaw:
- 2 cups (140 g) shredded green cabbage
- 1/2 cup (50 g) shredded red cabbage
- 1/3 cup (80 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped cilantro
- 1/4 cup (40 g) thinly sliced red onion
Salsa:
- 1 cup (165 g) grilled corn kernels (about 1 ear)
- 1 cup (150 g) diced tomatoes
- 1/4 cup (40 g) diced red onion
- 1 jalapeño, seeded and minced
- 2 tbsp (8 g) chopped cilantro
- 1 tbsp (15 ml) fresh lime juice
To serve:
- Lime wedges
- Extra chopped cilantro

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish (cod, mahi-mahi, or similar), cut into 8 portions
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice, divided
- 1 tsp (5 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 2 cloves garlic, minced, approx. 6 g
- 8 small corn tortillas (6-inch)
- 1 tbsp (15 ml) vegetable oil for grilling tortillas (or brush)
Slaw:
- 2 cups (140 g) shredded green cabbage
- 1/2 cup (50 g) shredded red cabbage
- 1/3 cup (80 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped cilantro
- 1/4 cup (40 g) thinly sliced red onion
Salsa:
- 1 cup (165 g) grilled corn kernels (about 1 ear)
- 1 cup (150 g) diced tomatoes
- 1/4 cup (40 g) diced red onion
- 1 jalapeño, seeded and minced
- 2 tbsp (8 g) chopped cilantro
- 1 tbsp (15 ml) fresh lime juice
To serve:
- Lime wedges
- Extra chopped cilantro

Instructions

1. In a bowl, whisk together 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lime juice, chili powder, cumin, smoked paprika, minced garlic, salt, and black pepper. Add fish portions and coat evenly; marinate 15–30 minutes refrigerated.
2. While fish marinates, make the slaw: mix shredded cabbages, sour cream, mayonnaise, 2 tbsp (30 ml) lime juice, chopped cilantro, and sliced red onion in a bowl; season to taste with salt and refrigerate.
3. Make the salsa: combine grilled corn kernels, diced tomatoes, diced red onion, minced jalapeño, chopped cilantro, and 1 tbsp (15 ml) lime juice; season with salt and set aside.
4. Preheat a grill or heavy cast-iron skillet to medium-high and oil the grates or pan. Grill fish portions 3–4 minutes per side (depending on thickness) until opaque and flaky; remove and let rest briefly, then flake into large pieces.
5. Warm tortillas on the grill 20–30 seconds per side until pliable and slightly charred, brushing lightly with 1 tbsp (15 ml) vegetable oil if desired.
6. Assemble tacos: place flaked grilled fish on each tortilla, top with cabbage slaw and a spoonful of grilled corn salsa, garnish with extra cilantro and a lime wedge, and serve immediately.