Grilled Fish Tacos with Cabbage and Jicama Slaw and Avocado Crema

Grilled fish tacos are one of the easiest summer grilling meals you can do. Cod is a beautiful flaky white fish that grills up perfectly and allows the spices you use to shine. Dress up with the cabbage and jicama slaw and the avocado crema for a flavorful, but light weeknight meal.

Grilled Fish Tacos with Cabbage and Jicama Slaw and Avocado Cilantro Crema

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Course: Main Course
Keyword: avocado, cabbage, cabbage slaw, crema, fish, fish tacos, jicama, tacos
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Servings: 2
Author: Cassandra


  • Fish Grill Basket


Grilled Fish Tacos

  • 2 tbsp Ancho chile powder
  • 2 tbsp Smoked paprika
  • Juice of 1 lime
  • 3 Fresh cod filets
  • 1 tbsp Olive Oil or Cooking Spray
  • Salt and Pepper
  • 6 White or yellow corn tortillas
  • 1 Lime
  • Fresh cilantro

Cabbage and Jicama Slaw

  • 1/4 Small head red cabbage sliced thinly
  • 1 cup Jicama sliced into thin sticks
  • Juice of 1/2 lime
  • 1 tbsp Apple cider vinegar
  • Salt and Pepper

Avocado Cilantro Crema

  • 1 Avocado
  • 1 cup Sour Cream
  • 1/4 cup Milk
  • ½ cup Fresh Cilantro chopped
  • ¼ cup Parsley chopped
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • Juice of 1 lime


Grilled Cod Filets

  • Preheat the grill to medium-high heat.
  • Squeeze the lime juice over the cod filets. Thoroughly sprinkle the filets with the ancho chile powder, smoked paprika, salt and pepper. Once the grill is hot, brush the fish grill basket with some olive oil or spray with your favorite cooking spray. Place the cod filets into the grill basket and grill 4-5 minutes per side for each inch of thickness. Remove to a plate and break the fish into chunks. If you wish you can sprinkle with additional lime juice and more salt.
  • Grill the tortillas until they have charred grill marks.
  • Place a spoonful of the fish onto the center of a warmed tortilla then top with the avocado crema and cabbage jicama slaw. Garnish with lime wedges and cilantro leaves.

Cabbage Slaw

  • Mix the red cabbage, jicama, lime juice, apple cider vinegar, salt, and pepper in a medium bowl. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

Avocado Cilantro Crema

  • Add the avocados, cilantro, parsley, sour cream, milk, salt, pepper, and lime juice to a blender. Blend until smooth.

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