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Y’all have seen no shortage of grilling recipes around the Hangry Woman blog this summer.
The thing I love about grilling is that once you learn the basics, it becomes a fun and rewarding way to cook.
I’ll never say grilling is easy, but I will say that it always results in tasty, craveable foods.
That’s definitely the case with my Grilled Fish Tacos with Superfood Slaw, made using Truvia® Natural Sweetener.
We all know the basics of a good fish taco: well seasoned and tender fish, a perfect corn tortilla, and a tangy, crunchy slaw to keep things bright and alive.
That’s at least how we do it in Texas. Keeping it simple is a big part of the magic of a fish taco.
As always, while watching blood sugar, I wanted to reimagine my slaw.
Instead of bagged cabbage, carrots, horseradish, mustard and a lot of the salt and heaviness that usually goes into it, I imagined something a little different.
What I love about my slaw is it really lets veggies that you don’t always see on a taco (like brussels sprouts and broccoli) shine. It is also filled with other superfoods including cabbage, broccoli and kale.
I also love that Truvia® Natural Sweetener brings down the sourness just a notch while complementing the veggies SO well. It also doesn’t add any additional calories to the dish, which is always an added bonus.
The end result is a light, crunchy, slaw that pairs beautifully with a slightly smoky, grilled fish. It’s quite amazing and wonderful for outdoor summer lunches or dinners!
The recipe is included below. I hope you enjoy my little taste of summer and a lightened version of slaw (that’s great on so many other foods, too!).Print
Grilled Fish Tacos with Superfood Slaw
- Total Time: 30 minutes
- Yield: 4 tacos 1x
- Diet: Diabetic
The end result is a light, crunchy, slaw that pairs beautifully with a slightly smoky, grilled fish.
For the Fish:
● 1lb whitefish (like cod), skin removed
● 2 teaspoons Kosher Salt
● Hot Sauce (any sauce with vinegar and peppers as the main ingredient)
● Cracked black pepper
● 1 teaspoon cumin
● ½ teaspoon chili powder
● Juice of 1 lime (2 ounces)
● 1 cedar grilling plank – soaked in water for no more than 30 minutes.
For the Superfood Slaw
● 1 teaspoon Truvia® Natural Sweetener
● ½ cup shaved brussels sprouts
● ½ cup shaved broccoli
● ½ cup shaved/chopped purple cabbage
● 1 cup chopped kale
● ⅛ cup chopped cilantro
● 1 finely diced jalapeno
● ½ cup mayo
● Juice of 1 lime (2 ounces).
● 1 teaspoon of salt
- 4 corn tortillas
Optional: 1 lime, + ¼ cup mayo + ½ teaspoon cumin for drizzle.
For the fish:
1. Preheat your grill to 375 degrees F.
2. Cover the grill, with vents open to keep the grill hot.
3. Remove the skin from your whitefish if it has not come skinless.
4. Season with kosher salt, hot sauce, cracked black pepper, cumin, chili powder and lime juice.
5. Set aside and let marinate for 10 minutes.
6. Once marinated, place the fish on your cedar plank and place it on the grill.
7. Rule of thumb allows for 8-10 minutes of total grill time per inch of fish. For example: if your fish is an inch in thickness, grill for four to five minutes per side.
8. Once finished, carefully remove the plank with tongs and heat safe gloves. Place aside to rest.
For the slaw:
1. In a bowl, grate/chop all veggies first. Rinse them, and pat them dry.
2. Stir to be sure all of the veggies are incorporated.
3. Add in your mayo, lime juice, salt and Truvia® Natural Sweetener.
4. Stir the slaw together until all of the ingredients are well combined and coated.
Combine all ingredients on a corn tortilla that has been charred in a pan or over a fire (your grill is a great place to do this).
Put the tacos together (slaw first, then fish, then optional sauce).
Spritz with an extra lime and hot sauce if you’d like, and enjoy.
I use a cedar plank because it imparts extra flavor on the fish. It also helps the fish keep from sticking to your grill grates.
- Prep Time: 10
- Cook Time: 20
- Serving Size: 1 taco
- Calories: 317
- Sugar: 3.3 g
- Sodium: 1082.5 mg
- Fat: 23 g
- Carbohydrates: 21.7 g
- Fiber: 2.5 g
- Protein: 8.2 g
- Cholesterol: 25.2 mg
Keywords: fish tacos, grilled fish tacos, tacos
The slaw is SO good and so simple to make. Loved these tacos for a quick weeknight dinner!
The freshness of the slaw together with the soft, flakiness of the fish has won me over!!! I just cannot wait to try this out!
I used halibut for these tacos (it was on sale) and they came out perfectly flaky and juicy. I’ve always used mahi mahi in the past, but I think I’ll try cod next time!
While the fish was good, the slaw is really what put these tacos over the top. I have been including it in all of my wraps so good and using truvia is such a good idea to control the sugar.
These grilled fish tacos were delicious and the slaw blended so well with the taco!
Love the combo of ingredients in this, the slaw added a lovely bite and freshness.
I’m slightly obsessed with fish tacos, but then the addition of the superfood coleslaw just sent these ones over the edge! Absolutely delicious!
I love grilled fish tacos, so I knew I was going to love these! I’ve never used a cedar plank before for grilling, so that was fun to use and it added some extra delicious flavor.
I love the way you switched up the slaw! These fish tacos were perfect!
I’ll be using this slaw on everything! Swapped the reg mayo for vegan mayo to make it dairy-free. Worked well!
I baked my fish because I don’t have access to a grill and this recipe was very flavorful and the slaw really adds a lot of freshness.
I’m a sucker for some flaky, tender fish tacos and I totally agree, corn tortillas and slaw are the way to go! Great recipe!
Love a good grilled whitefish taco. The slaw was banging. Although I did not use truvia it was still totally delicious.
Yummm this slaw took the tacos to the next level! I love fish tacos and this did not disappoint for dinner tonight.