Grilled Fish Tacos with Classic Coleslaw

These grilled fish tacos are smoky, fresh, and perfectly balanced. Flaky, charred white fish is tucked into warm tortillas and topped with crunchy Classic Coleslaw for brightness and texture. Finished with fresh pico and lime, they’re vibrant, light, and built for taco night.

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 3-4

Ingredients

For the fish

• 1½ lbs white fish (cod, mahi mahi, or halibut)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
  

For the tacos

• 8 small corn tortillas, warmed
• 2–3 cups Cleveland Kitchen Classic Coleslaw
• ½ cup diced tomatoes (or pico de gallo)
• Fresh cilantro
• Lime wedges

Instructions

1. Pat fish dry and brush with olive oil. Season evenly with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
2. Heat grill (or grill pan) to medium-high. Cook fish for 3–4 minutes per side, until opaque and lightly charred. Remove and gently flake into large chunks.
3. Warm tortillas directly on the grill or in a dry skillet until pliable.
4. Add fish to each tortilla. Top generously with Classic Coleslaw, diced tomatoes, and cilantro.