Grilled Fish Tacos with Lime-Cabbage Slaw

  • Serves 4
  • Savoury
Grilled Fish Tacos with Lime-Cabbage Slaw

Our Grilled Fish Tacos with Lime Cabbage Slaw recipe offers a delightful combination of smoky grilled fish and a zesty, crunchy slaw, perfect for a fresh and flavourful meal. Bathed in a simple marinade, the fish is grilled to perfection and paired with a tangy slaw featuring our Lime-Lemon cordial. This recipe is ideal for a quick weeknight dinner or a casual gathering, bringing vibrant coastal flavours to your table.

Grilled fish tacos with lime cabbage slaw
Ingredients

Tacos

  • 1 lb firm fish fillets (we used Tilapia)
  • 2 tbsp canola oil (with extra for grill or pan)
  • 1 ½ tbsp Lighthouse Lemonade Lime-Lemon cordial
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ⅓ tsp paprika
  • ¼ tsp cayenne pepper
  • Salt and pepper, to taste
  • 8 small flour tortillas

Cabbage Slaw

  • 8 oz red cabbage, thinly sliced
  • ¼ cup cilantro, chopped
  • 1 cup red onion, thinly sliced
  • 1 ½ tbsp Lighthouse Lemonade Lime-Lemon cordial
  • ½ tbsp Canola oil
  • Salt and pepper, to taste

Toppings (optional, to taste)

  • Feta or Cotija cheese, crumbled
  • Sour cream
  • Avocado, sliced
  • Jalapeños, diced
  • Hot sauce
Directions
Don't have a barbecue? Fry your fish in a skillet over medium-high heat with a drizzle of canola oil.
  1. To make the marinade: whisk together 2 tbsp canola oil, 1 ½ tbsp Lighthouse Lemonade cordial, garlic, chili powder, cumin, paprika and cayenne. Season with salt and pepper, to taste.
  2. Prepare cabbage slaw: combine red cabbage, red onion, and cilantro in a bowl. Add 1 ½ tbsp Lighthouse Lemonade cordial, ½ tbsp canola oil, and salt and pepper, to taste. Toss to coat well.
  3. Place fish fillets into a large ziploc bag or dish, and pour in the marinade. Move around in bag or stir in dish to coat fish well. Put in fridge to marinate for 20 minutes, but not more than 30 minutes.
  4. While the fish marinates, preheat your barbecue/grill to medium-high.
  5. Brush grill grates with canola oil to prevent sticking. Grill fish until cooked through, about 3 minutes per side.
  6. Break up fish into smaller pieces with a fork. Serve in warmed tortillas with a sprinkling of cabbage slaw and desired toppings.