Nothing says summer like grilled fish tacos. This particular recipe uses white fish that’s lighter than mahi mahi in flavor and texture, but still firm and hearty. It’s topped with an easy, homemade slaw, but we think some avocado slices would perfect it!
Grilled Fish Tacos Topped with Easy Pickled Slaw
Have you heard of paiche (pronounced PIE-chay)? Paiche (otherwise known as arapaima) is similar to sea bass in flavor (mild) and texture (firm), but costs less, making it an excellent choice for grilled fish tacos. Plus, since paiche is relatively moist and doesn’t easily burn or dry out, it is great for novice cooks!
Paiche is a jumbo, fresh water, South American fish that is protected from commercial fishing in Brazil due to commercial extinction. But farming by native populations is permitted and this boneless delicacy is making its way into the North American market with the Whole Foods Market’s Responsibly Farmed™ seal. This means that the seafood is raised according to the industry’s highest aquaculture standards with no antibiotics, added growth hormones or added preservatives; and farmers monitor water quality to prevent pollution.
Whole Foods originally shared this grilled fish tacos recipe with us to celebrate a summer sale they were having on paiche. But you can use any sustainable, firm white fish in this recipe with good results.
Special Diet Notes: Grilled Fish Tacos with Pickled Slaw
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.
- 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
- Pinch + ⅛ teaspoon fine sea salt, divided
- ¾ pound boneless, skinless firm white fish fillet (like paiche, snapper, cod, or halibut)
- ½ teaspoon chili powder
- 4 whole grain tortillas (gluten-free, if needed)
- Lime wedges, for serving
- In a large bowl, combine the cabbage, bell pepper, radishes, jalapeño, vinegar, and pinch of salt, and toss to combine.
- Cover and refrigerate the slaw for at least 1 hour and up to 1 day. Drain before serving.
- Prepare your grill for medium-high-heat cooking.
- Evenly sprinkle the fish with the chili powder and remaining ⅛ teaspoon salt.
- Place the seasoned fish in a grilling basket or on a double layer of aluminum foil on your grill. Cook, flipping the fish once, until it is just cooked through, about 8 to 10 minutes.
- Transfer the fish to a plate and break into chunks.
- Place tortillas on the grill and grill until warm and lightly browned, about 30 seconds per side.
- Fill the tortillas with the fish and pickled slaw. Serve with lime wedges.