Fish Tacos with Chili-Lime Slaw, Avocado

Fish Tacos with Chili-Lime Slaw, Avocado & Mango-Pineapple

Bright, juicy, and perfect for the grill—these tacos are summer on a tortilla.

Ingredients

• Fish
• 1½ lb fresh white fish (mahi-mahi, cod, halibut, or snapper)
• 2 tbsp olive oil
• Zest + juice of 1 lime
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt & pepper
• Chili-Lime Slaw
• 3 cups shredded cabbage or slaw mix
• 2 tbsp mayo or Greek yogurt
• Juice of 1 lime
• ½ tsp chili powder
• Pinch of sugar or honey
• Salt to taste
• Optional: chopped cilantro
• Mango-Pineapple Salsa
• 1 cup diced mango
• 1 cup diced pineapple
• ¼ cup red onion, finely diced
• 1 jalapeño, minced (optional)
• Juice of 1 lime
• Salt to taste
• Chopped cilantro
• Extras
• Sliced avocado or guacamole
• Warm corn or flour tortillas
• Optional drizzle: crema or chipotle mayo

Instructions

Season the Fish

Pat dry. Mix olive oil, lime zest/juice, chili powder, cumin, smoked paprika, salt & pepper. Coat fish and rest 10–15 minutes.

Make the Slaw

Whisk mayo/yogurt, lime juice, chili powder, sugar, and salt. Toss with cabbage and cilantro. Chill.

Salsa Time

Combine mango, pineapple, onion, jalapeño, lime juice, salt, and cilantro. Let flavors mingle.

Cook the Fish

Grill over medium-high (or sear in a hot skillet) 3–4 minutes per side until flaky. Rest, then flake.

Assemble

Tortilla → fish → chili-lime slaw → avocado → mango-pineapple salsa. Finish with crema if you’re feeling extra.

Grillin’ Tip: Add a kiss of heat with a chili-lime seasoning or finish with a squeeze of fresh lime right before serving.