Grilled Fish Tacos with Superfood Slaw

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This grilled fish taco recipe takes things up a notch with a superfood slaw that brings out the smokiness of grilled white fish.

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As a note to my readers: This blog was sponsored by my partners at Truvia®. I love using Truvia® in my recipes and am happy to bring you another great dish you can create! All thoughts and opinions about the product are my own, regardless of my partnership.

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!).

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Grilled Fish Tacos with Superfood Slaw


  • Author: Mila Clarke Buckley
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 tacos 1x
  • Diet: Diabetic

Description

The end result is a light, crunchy, slaw that pairs beautifully with a slightly smoky, grilled fish.


Scale

Ingredients

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. 

 


Instructions

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. 

 

 


Notes

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. 

Keywords: fish tacos, grilled fish tacos, tacos

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14 Responses

  1. 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!

  2. 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!

  3. 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.

  4. I’m slightly obsessed with fish tacos, but then the addition of the superfood coleslaw just sent these ones over the edge! Absolutely delicious!

  5. 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.

  6. I’ll be using this slaw on everything! Swapped the reg mayo for vegan mayo to make it dairy-free. Worked well!

  7. 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.

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Hi! I'm Mila.

I’m a millennial woman with diabetes who loves food, travel and my kitchen!

I’m here to help you live your best life possible diabetes by showing you how to create easy, simple, delicious meals. 

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