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Grilled Fish Tacos with Superfood Slaw

  • Author: Mila Clarke Buckley
  • 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

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