Fish Tacos with Lime Slaw and "Uh-Mazing" Green Sauce

I can thank Los Angeles for introducing me to many things in the years I lived there. But good tacos top the list. It's what I order almost every time I go to Fish Grill. It's what I make when I need a meat-free dinner option for my crew that doesn't love fish. It goes by very well each time. Something about topping and filling taco shells makes eating more attractive to the little ones. Here I took the chili-lime route for the fish but the star I would say is the green sauce. You'll want to double it up because I can't imagine it'll last long. Without being too giddy, trust me I qualify it "uh-mazing". 

Fish Tacos with Lime Slaw and "Uh-Mazing" Green Sauce

Green Sauce

1 clove garlic

1 bunch cilantro

1 jalapeno, seeded if you like things mild

1 avocado, peeled and pitted

3 tablespoons extra virgin olive oil

¾ teaspoon sea salt

Cabbage Slaw

1 small red cabbage, finely sliced

4-5 green onions, finely chopped

1/2 bunch cilantro (or parsley), finely chopped

2 tablespoons extra virgin olive oil

Juice of 1 lime (or lemon)

1 tablespoon apple cider vinegar

Fish Tacos

1.5lb white fish such as tilapia, sea bass, white fish, etc., cut into strips

Zest and juice from 1 lime

½ teaspoon chile powder

1 tablespoon extra virgin olive oil

Salt and pepper

To serve:

Lemon or lime wedges

8-10 corn tortilla shells or soft corn tortillas


In a food processor fitted with an S blade or a blender, blend the garlic, cilantro, jalapeno, avocado, olive oil, and salt until smooth. Transfer to a jar and refrigerate until ready to use. Can be made up to 1 day in advance.

For the cabbage slaw, combine the cabbage, green onions, and cilantro. In a small bowl, whisk the olive oil, lime juice, and apple cider vinegar. Pour over the cabbage and toss to coat. Set aside. Can be made up to 1 day in advance. The longer it sits, the softer the cabbage becomes.

Place fish in a wide, shallow bowl and season with chile powder, lime zest, salt, and pepper. Pour the lime juice and olive oil over the fish and rub well to coat. Preheat a grill pan or skillet on medium heat for 2-3 minutes. Add the fish and grill until flaky and cooked through, about 3-4 minutes per side. Transfer to a plate before assembling the tacos. Alternately, you can bake the fish in a 350F oven for 10-12 minutes.

To serve, warm up the corn tortillas in the oven for 1-2 minutes. Layer the fish, a handful of cabbage slaw, and a drizzle of green sauce and serve immediately.