Lemon Herb Grilled Fish Tacos with Slaw

• 1 lb white fish fillets (like cod or tilapia)
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups coleslaw mix
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp paprika
• Optional: hot sauce, avocado slices, lime wedges

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 In a small bowl, whisk together olive oil, lemon zest, lemon juice, parsley, dill, garlic powder, salt, and pepper. Brush over fish fillets.
3. 3 Grill fish for 3-4 minutes per side, until opaque and flakes easily with a fork.
4. 4 Warm tortillas on the grill or in a dry skillet.
5. 5 For the slaw, combine coleslaw mix, mayonnaise, apple cider vinegar, honey, and paprika in a bowl. Toss to coat.
6. 6 Assemble tacos with grilled fish, slaw, and desired toppings.
7. 7 Serve immediately with lime wedges.

Equipment

• Grill or grill pan
• Skillet
• Whisk
• Tongs

Variations

• Use shrimp instead of fish for a speedy alternative.
• Add some crumbled queso fresco for extra creaminess.

Substitutions

• If corn tortillas are a concern, use flour tortillas for a gluten-free option.
• Substitute Greek yogurt for mayonnaise for a lighter slaw.

Pairings

• Lime wedges
• Fresh cilantro leaves
• Salsa

Nutrition

Tips

• For extra flavor, marinate the fish in the lemon herb mixture for 30 minutes before grilling.
• If you don't have a grill, a stovetop grill pan works great.

Storage

Store leftover tacos in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water.

Serving Suggestions

• Serve with a refreshing cucumber agua fresca.
• Pair with a side of black beans for extra heartiness.

FAQ