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Grilled Fish Tacos with Citrus Carrot Slaw

These grilled fish tacos are made with Alaskan cod and topped with a delicious citrus carrot slaw. They’re light, bright and perfect for spring and summer. And because they’re wrapped up in my cassava flour tortillas, they’re also gluten-free and paleo.

Grilled fish tacos with citrus carrot slaw on cassava flour tortillas. Gluten-free, grain-free and paleo.

Coming off all the sweet recipes from Valentine’s Day, I’ve definitely been craving wholesome, substantial meals again. Meals with protein, veggies, greens and herbs. Are you feeling the same? I love sweet treats…but let’s just say I’m happy that Valentine’s Day is only one day out of the year (otherwise, I’d have zero will power and probably eat tarts and soufflés and crepes everyday!).

So let me introduce you to a healthy fish taco recipe that’s a delicious transition back into savory land. Not only is it easy to make, but it’s literally bursting with flavor (and juicy citrus).

Grilled fish tacos with citrus carrot slaw on cassava flour tortillas. Gluten-free, grain-free and paleo.

What’s the best fish to use for fish tacos?

When you make fish tacos you’ll want to start with some good quality (preferably wild caught) fish. I’m using fresh Alaskan cod in this recipe, but you could also use halibut, mahi mahi, salmon or another flaky white fish.

Grilled fish tacos with citrus carrot slaw on cassava flour tortillas. Gluten-free, grain-free and paleo.

Grilled fish tacos with citrus carrot slaw on cassava flour tortillas. Gluten-free, grain-free and paleo.

How to Make Fish Tacos

Heat a grill on medium high heat and grill the fish for a couple of minutes each side, drizzling with fresh lime juice as it’s grilling. After a few minutes on each side, your fish should be cooked through. Remember, you don’t want to overcook fish or else it ends up dry and rubbery.

Then, make the real star of this fish taco recipe – the sweet, tangy and sunshine-y citrus carrot slaw. So what’s in the citrus carrot slaw? Two types of oranges (navel and cara cara), carrots, green cabbage, cilantro and some lime juice. And let me warn you, it’s highly addictive. I had a little leftover after making these tacos yesterday, so literally just scooped it up and ate it plain for a snack this morning…it’s that good.

(gluten-free, paleo) Grilled fish tacos with citrus carrot slaw on cassava flour tortillas. A delicious new Taco Tuesday favorite!

Once your fish is grilled and your slaw is made it’s as simple as assembling your fish tacos. I’m piling everything onto a cassava flour tortilla (you know they’re my fave) but you could use any type of tortilla. And that’s it! An easy, quick, healthy and tasty fish taco recipe, with a Baja / SoCal vibe.

For more taco recipes, make sure to check out my Shrimp Tacos with Cilantro, Lime and Bacon Slaw, Pulled Pork Street Tacos, Taco Soup and Taco Stuffed Zucchini Boats.

Enjoy!

Grilled fish tacos with citrus carrot slaw on cassava flour tortillas. Gluten-free, grain-free and paleo.

Grilled fish tacos with citrus carrot slaw on cassava flour tortillas. Gluten-free, grain-free and paleo.

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Grilled Fish Tacos with Citrus Carrot Slaw

These fish tacos will have you wishing every day was Taco Tuesday. It’s a simple fish taco recipe and one guaranteed to please all!

Ingredients

Grilled Fish

  • 3 filets, cod (or other fish)
  • 1 lime
  • 1/2 tsp garlic powder
  • salt and pepper, to taste

Citrus Carrot Slaw

  • 2 navel oranges, peeled and diced
  • 2 cara cara oranges, peeled and diced
  • 1 large carrot, julienne peeled
  • 1 cup green cabbage, thinly sliced
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, juiced
  • salt and pepper, to taste

Other Ingredients

Directions

  1. If using the cassava flour tortillas, make those ahead of time.
  2. Mix all of the citrus slaw ingredients together in a bowl and set aside.
  3. Heat a grill (or grill pan) on medium-high heat and grill the fish for 2-3 minutes on one side. Squeeze the lime over the fish and season with garlic, salt and pepper. Flip the fish and grill for another 2-3 minutes. The fish will likely break apart and that’s okay.
  4. Assemble the fish tacos by placing small pieces of fish in each taco, then top with the slaw. Garnish with avocado and lime slices.

Lisa's Tips

The nutrition information was calculated using the cassava flour tortillas. If you use other tortillas, the nutritional profile may change.

Nutrition Information

Yield: 6 tacos, Serving Size: 1 taco

  • Amount Per Serving:
  • Calories: 259.4
  • Total Fat: 5.3g
  • Saturated Fat: 2.2g
  • Cholesterol: 49.5mg
  • Sodium: 160mg
  • Carbohydrates: 32.5g
  • Fiber: 4.8g
  • Sugar: 9.5g
  • Protein: 22.4g
All images and text ©Lisa Bryan for Downshiftology

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19 comments on “Grilled Fish Tacos with Citrus Carrot Slaw”

  1. Thank you for another smash hit recipe.  To quote the husband: “DEE-lish!!” At least I think that’s what he said, his mouth was so full! 

  2. Wow, these grilled fish tacos look incredible! I love fish tacos, your recipe is perfect for me. Very beautiful presentation. I definitely want to try this, and I’m sure it’s very tasty. Thank you for sharing this great recipe! YUM!

    Rating: 5
  3. I never say no to tacos and yoru look so tasty! That slaw I bet gives them an incredible flavor and so much texture to the bite. I want to try them soon!

    Rating: 5
  4. I made this for my family over the weekend. I didn’t have enough white fish for the whole family, so I mixed it up and used some snapper and some swordfish.  They were demolished!!!!!! Thank you for such a great recipe :D

    Rating: 5
  5. I have been using cassava flour more and more…I love that you used it to make tortillas for these fish tacos!

    Rating: 5
  6. Beautiful recipe! I love the look of the citrus and carrot slaw – I’m always on the lookout for ways to use up carrots. The fish sounds great, too! I’m looking forward to grilling season and making lots of fresh fish tacos.

    Rating: 5
  7. Hey Lisa! I think I see some cilantro leaves…… Did you use cilantro as well in the slaw or just as a garnish?

  8. You are so clever and creative I can’t wait to try these. Thanks again for the inspiration! x

  9. I love fish tacos. This recipe looks great. Ahh in the 80s… I can only dream. It’s been above freezing here in Canada lately and we’re all enjoying the unseasonably warm weather :P I’m scared to try SnapChat. I am sure I will have to get into it eventually, but for now I have my hands full with IG, Twitter, and Pinterest!

  10. I refuse to get SnapChat – too complicated for me, and I’m 27, haha. Love this Taco Tuesday recipe feature! Another awesome use of cassava flour.