Grilled Fish Tacos with Easy Homemade Pickled Vegetables
Prep time
Cook time
Total time
This recipe calls for no added oil, so be sure to cook the fish in a grilling basket or on foil so it doesn't stick to the grill grates.
Serves: 2-4
  • 1½ cups finely sliced green cabbage
  • 1 red bell pepper, seeded and diced
  • 5 radishes, diced
  • 1 jalapeño pepper, seeded and minced
  • ½ cup white vinegar
  • ⅛ teaspoon fine sea salt, divided
  • ¾ pound boneless, skinless paiche fillet (or other firm white sustainable fish), in one piece
  • ½ teaspoon chili powder
  • 4 100% whole grain tortillas (gluten-free, if needed)
  1. In a large bowl, combine cabbage, bell pepper, radishes, jalapeño, vinegar and a pinch of the salt, and toss to combine. Cover and refrigerate at least 1 hour and up to 1 day. Drain before serving.
  2. Prepare a grill for medium-high-heat cooking. Sprinkle paiche with chili powder and remaining salt, and place in a grilling basket or on a double layer of aluminum foil.
  3. Grill, turning the basket once (or flipping fish with a spatula if using foil), until fish is just cooked through, 8 to 10 minutes.
  4. Transfer fish to a plate and break into chunks, using a fork.
  5. Place tortillas on the grill and grill until warm and lightly browned, about 30 seconds per side.
  6. Fill tortillas with fish and pickled vegetables.
Recipe by Go Dairy Free at