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Grilled Fish Tacos with Avocado and Kale Slaw
Grilled Fish Tacos
with Avocado and Kale Slaw

Grilled Fish Tacos with Avocado and Kale Slaw


Makes 4 servings
  • Grilled Fish:
  • 12 ounces fresh Mahi-Mahi (or other firm, white fleshed fish), skin removed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste
  • Kale Slaw:
  • 1 cup finely sliced kale
  • 1 cup finely sliced red cabbage
  • 1/2 cup grated carrot
  • Juice of 1/2 orange
  • 3 tablespoons extra virgin olive oil
  • Serve with:
  • 12 small corn tortillas (*Wrap 4 at a time in wet paper towels and microwave for 30 seconds.)
  • Avocado slices
  • Thinly sliced marinated red onions (*Cover sliced onions in red wine vinegar and let soak for 1 hour; drain.)
  • Lime wedges
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Sample step.
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Best served with Black Bean Spread

Place the Mahi Mahi in a shallow glass bowl. Whisk together the next six ingredients and pour over the fish. Let marinate at room temperature for 15 to 30 minutes.

Meanwhile, toss the kale, cabbage, and carrot in a bowl. In a small bowl, whisk together the orange juice and olive oil. Add the vinaigrette to the slaw and toss until evenly coated. Season with salt and pepper to taste.

Heat a grill pan over high heat. Season both sides of the fish with salt and pepper and grill for about 4 minutes per side, or until white and flaky. Remove to a platter, drizzle with a bit of olive oil, and serve with lime wedges.

To serve: Create a taco buffet, either on your table on the counter, with a stack of warm corn tortillas (keep covered with a damp cloth so they don’t dry out), a platter of grilled fish, and bowls of sliced avocados, black bean spread, marinated onions, and kale slaw.

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