Grilled Fish Tacos & Honey Dijon Cabbage Slaw

Eating Bird Food’s Grilled Fish Tacos & Honey Dijon Cabbage Slaw are a taste of summer, and will surely satisfy with over 16 grams of protein per taco. Known for its anti-inflammatory and protective properties, we say bring on the cabbage slaw!

under 20 mins

Ingredients for servings


  • 12 oz Halibut or other white fish like Rockfish, Sea Bass or Tilapia cut into 2 filets

  • 3 tablespoons Lime Juice divided

  • 0.5 teaspoon Cumin

  • 0.25 teaspoon Cayenne Pepper

  • 1 pinch Sea Salt

  • 0.5 medium Avocado

  • 6 small Corn Tortillas approx. 50 calories each; certified gluten-free if necessary

  • Honey Dijon Cabbage Slaw

  • 1 cup Red Cabbage thinly sliced

  • 0.33333333333 cup Red Onion thinly sliced

  • 0.25 cup Cilantro coarsely chopped

  • 1 lime juice about 2 tablespoons

  • 2 wedges lime for serving

  • to taste Salsa

  • to taste Hot Sauce


  • Place fish in a glass pan and squeeze the juice from one lime over the fish. In a small bowl, whisk together garlic powder, cumin, cayenne and sea salt. Sprinkle over fish and gently rub the seasoning in. Allow the fish to marinate for 10 minutes or so.

  • Meanwhile, in a large bowl combine cabbage, onion, cilantro, juice from the lime, mustard, honey, salt and pepper. Toss to combine. Set aside.

  • Heat grill to medium-high and lightly oil grill-grate. Arrange tortillas in a stack and wrap with aluminum foil. Grill fish until cooked through, 3 to 4 minutes per side. Place tortillas on cooler part of grill (we used the top rack) until warm, 5 to 8 minutes, turning halfway.

  • For grilled avocado

    • Cut avocado in half and remove seed. Drizzle with fresh lime juice and brush lightly with olive oil. Gently place cut-side down and grill over hot coals for 2 to 3 minutes. Season with salt, to taste.

  • Break fish into large pieces. Taste slaw and season to your liking by adding more mustard, honey, salt and pepper if needed. Divide fish among tortillas and top with slaw, grilled avocado slices and your favorite salsa and hot sauce. Serve each taco with a lime wedge for squeezing over the taco before digging in.

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