Fish Tacos with Jalapeño Slaw

for perfect weeknight dinner
For perfect weeknight dinner
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For jalapeño slaw:
2 ½ cups Coleslaw mix packaged shredded cabbage with carrot
¼ cup Red onion thinly sliced, halved
1 Jalapeño pepper small, seeded and finely chopped
2 tbsp Lime juice
2 tbsp Orange juice
2 tbsp Olive oil
½ tsp Cumin ground
1 dash Salt
For fish tacos:
1 lb White fish fillets fresh or frozen skinless cod, tilapia or other , about 1/2-inch thick, thawed and patted dry
½ tsp Cumin ground
¼ tsp Cayenne pepper ground, or ancho chile pepper
1 dash Salt
4 (8-inch) Whole-wheat tortillas
1 (8-ounce) jar Salsa peach or mango
For serving:
8 wedges of Lime

Nutritional information

  • For jalapeño slaw:

  • For fish tacos:

  • For serving:

Fish Tacos with Jalapeño Slaw


These Fish Tacos with Jalapeño Slaw are my new go-to weeknight dish. Spicy cumin-chile roasted fish fillets stuffed into warmed whole-grain tortillas. Serve each taco with citrus-jalapeño slaw and peach or mango salsa. These come together in just 15 minutes and make for a perfect weeknight dinner.  

Since the fish cooks quickly, you should prepare the jalapeño slaw first. Combine the coleslaw mix with thinly sliced red onions and finely chopped jalapeño. Then make a citrusy dressing by mixing together the lime juice, orange juice, olive oil, and a healthy dash of cumin and salt. Dress the jalapeño slaw and chill for up to 6 hours. Pat dry the fish fillets and season one side with the seasoning mixture. Grill the fish until charred and flaky. To serve, stuff the slaw into the warmed tortillas and top with grilled fish, peach or mango salsa, and a good squeeze of lime. Enjoy!

To make the Fish Tacos with Jalapeño Slaw, you will need the following ingredients:

Ingridiens for Fish Tacos with Jalapeño Slaw

Steps to make Fish Tacos with Jalapeño Slaw


Prepare jalapeño slaw


In a medium bowl, combine 2 ½ cups coleslaw mix, ¼ cup thinly sliced red onion, and 1 seeded and finely chopped jalapeño pepper. Set aside.


Make dressing


In a small bowl, whisk 2 tablespoons together lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, ½ teaspoon ground cumin and a dash of salt.


Dress jalapeño slaw


Pour the dressing over the jalapeño slaw and toss to coat. Cover and transfer to the fridge to chill for up to 6 hours.


Prepare seasoning mix for fish


In a small bowl, combine ½ teaspoon ground cumin, ¼ teaspoon ground ancho chile pepper and a dash of salt.


Season fish fillets


Sprinkle the prepared seasoning mix evenly over one side of each fish fillet.


Wrap tortillas in foil


Stack 4 whole-grain tortillas and wrap in foil.


Grill fish and heat tortillas


For a charcoal grill, grease the grill rack. Place the fish and tortillas on the rack and grill over medium coals, uncovered, for 4-6 minutes, turning once. For a gas grill, preheat the grill. Reduce the heat to medium. Place the fish fillets and tortilla stack on the greased grill rack. Cover and grill for 4-6 minutes, turning once, until the fish easily flakes and the tortillas are warm.




To serve, cut the fish into four serving-size pieces. Divide the jalapeño slaw among warm tortillas and top with the grilled fish. Serve with salsa and lime wedges.

These Fish Tacos with Jalapeño Slaw make for a flavorful and delicious weeknight dinner! If you try this recipe, please rate it, and come back to leave a comment below with your thoughts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Healthy and crunchy tacos! Thanks for sharing the recipe!

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