Quick & easy grilled fish tacos with pineapple-cabbage slaw and creamy chipotle aioli! Light flavors, perfect for grilling season and beyond! Just 10 ingredients and 30 minutes required.
If preparing optional chipotle aioli, do so at this time. Set aside.
Slice fish into medium bite-size pieces or long strips (skin removed) and add to a plate. Drizzle with avocado oil and toss to coat. Then season both sides liberally with sea salt and chili powder and dust with cornmeal (optional for added crunch). You want the fish to be well seasoned, so don't hold back! Once seasoned, set aside.
Prepare slaw by adding pineapple, cabbage, red onion, cilantro, lime, and sea salt to a medium mixing bowl and tossing to combine. Set aside.
Once the grill or grill pan is hot, add the seasoned fish and let cook for 3-4 minutes (without moving), or until grill marks are visible and the underside appears cooked (check the underside gently to avoid tearing). Then gently flip using a spatula or tongs. Handle the fish carefully as white fish can be tender.
To serve, divide fish between tortillas and top with slaw, fresh lime juice, and aioli (optional but recommended for bigger flavor!).
Best when fresh. Slaw will keep in the refrigerator up to 3-4 days. Aioli will keep in the refrigerator for 1 week. Fish can be stored in the refrigerator up to 2-3 days. Reheat in the microwave or on the stovetop until hot. Not freezer friendly.
*If you don’t want to make aioli or are nut sensitive, you can sub 3/4 cup (173 g) sour cream (dairy-free as needed) + 1 chopped chipotle pepper in adobo sauce + 1-2 Tbsp (15-30 ml) lime juice and stir to combine.
*As far as fish goes, do your best to source a high-quality, saltwater fish that’s not farmed.
*To keep this recipe vegan, you can sub the fish for seasoned grilled tofu, smoky jackfruit, or tempeh.
*Nutrition information is a rough estimate calculated with mahi-mahi, the lesser amount of lime juice, and without optional ingredients.
*Inspiration from the New York Times.