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Grilled Fish Tacos with Citrus Salsa and Cabbage Slaw

grilled white fish on a tortilla

Once you have all the ingredients assembled, this recipe from Chef John Ash comes together quickly, and is a sure-fire crowd-pleaser.


  • 1/3 cup organic extra virgin olive oil
  • 1 Tablespoon ancho or New Mexico chile powder
  • 1 Tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 Alaskan Halibut or Cod fillets (4-oz. each*)
  • 4 small (6-inch) flour or corn tortillas, lightly grilled
  • Cabbage Slaw (ingredients below)
  • Cilantro Crema (ingredients below)

  • 2 cups finely shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced red onion
  • 1/4 cup finely sliced basil or mint leaves
  • 1 Tablespoon seasoned rice wine vinegar
  • 2 Tablespoons organic extra virgin olive oil
  • Kosher salt and freshly ground black pepper

  • 3 medium navel oranges, peeled and segmented and membrane removed
  • 1 lemon, peeled and segmented and membrane removed
  • 1 lime, peeled and segmented and membrane removed
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon seeded and minced serrano chile
  • 2 teaspoons seasoned rice wine vinegar
  • 1 Tablespoon organic extra virgin olive oill
  • Kosher salt and freshly ground pepper

  • 1/4 cup chopped fresh cilantro
  • 1 cup Mexican Crema, crème fraiche or sour cream
  • Lime juice
  • Kosher salt and freshly ground black pepper

Cabbage Slaw
Combine all ingredients but the salt and pepper in a bowl. Gently toss, and then season to
taste with salt and pepper. This may be prepared a day in advance and kept covered and

Citrus Salsa
Combine the citrus segments in a bowl. Add all the other ingredients and gently toss to
combine. Season with salt and pepper.

Cilantro Crema
Mix cilantro and crema together. Season to your taste with drops of fresh lime juice, salt
and pepper.

Prepare a gas or charcoal grill, or preheat a stovetop grill.

  1. In a small bowl, combine the olive oil, chili powder, lime juice, salt, and pepper. Brush liberally on the Alaska Halibut or Cod fillets. Grill, cooking just until fish is opaque throughout.
  2. To assemble tacos: Place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Crema. Fold over to eat.

Nutrients per serving:
499 calories, 33g total fat, 6g saturated fat, 60% calories from fat, 48mg cholesterol, 26g protein, 23g carbohydrate, 4g fiber, 450mg sodium, 116mg calcium and 700mg omega-3 fatty acids.


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