Cookwith

Name: Baja-Style Grilled Fish Tacos with Citrus Veggie Slaw
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs fresh white fish fillets (such as mahi mahi or cod); 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1/2 tsp chili powder; 8 small corn tortillas; 1/3 head green cabbage, finely shredded; 1 medium carrot, julienned or grated; 1/2 red bell pepper, thinly sliced; 2 scallions, thinly sliced; 1/4 cup fresh cilantro, chopped; Zest and juice of 1 large lime; Zest and juice of 1 small orange; 1 tbsp honey or agave syrup; 1.5 tbsp apple cider vinegar; 2 tbsp mayonnaise or Greek yogurt; Salt and black pepper, to taste; Avocado slices (optional, for serving); Lime wedges, for serving

Baja-Style Grilled Fish Tacos with Citrus Veggie Slaw

miradugm

Inspired by the sun-soaked flavors of Baja California, these grilled fish tacos are the perfect pairing for a cool, cloudy California evening. The fish is marinated with a smoky, citrusy spice blend and grilled for maximum flavor and juiciness. The citrus veggie slaw—featuring crunchy cabbage, sweet carrot, bell pepper, and zesty citrus—adds crisp texture and a refreshing tang. Wrapped in warm corn tortillas and finished with creamy avocado, these tacos are both satisfying and vibrant, bringing a taste of the coast to your table. Perfect for a casual dinner or a weekend gathering!

Ingredients

Instructions

Preheat your grill (or grill pan) to medium-high heat and oil the grates lightly.
Pat the fish fillets dry. In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and chili powder to make a marinade.
Brush the marinade over both sides of the fish. Set aside for 10-15 minutes while you make the slaw.
To make the citrus slaw, combine cabbage, carrot, red bell pepper, scallions, and cilantro in a large bowl. In a separate bowl, whisk together lime zest and juice, orange zest and juice, honey, apple cider vinegar, mayonnaise or Greek yogurt, and a pinch of salt and pepper. Pour over the veggies and toss well. Let sit for at least 10 minutes for flavors to meld.
Grill the fish for about 3-4 minutes per side, or until cooked through and flakey. Remove from the grill and let rest for a minute, then break into generous chunks.
Warm the corn tortillas on the grill for about 30 seconds per side until pliable and slightly charred.
To assemble, add a portion of grilled fish to each tortilla, top with a mound of citrusy slaw, and garnish with avocado slices and extra cilantro if desired. Serve with lime wedges on the side.