Fish tacos with coleslaw

Fish Tacos with Coleslaw

35 mins 35 mins
Moderate Moderate
6 people 6 people
Looking for a new way to serve-up fish that the whole family will love? Look no further than these tender Fish Tacos with crispy slaw – the perfect summer meal!
  • 2 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 kg firm white fish, cut into portions (we used ling)
  • ¼ cup reduced-fat sour cream
  • ¼ cup low-fat mayonnaise
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • ⅛ teaspoon salt Freshly ground pepper
  • 3 cups finely shredded red or green cabbage
  • 12 small flour tortillas
  • Coriander leaves, to serve


  1. Combine sour cream, mayonnaise, lime zest, lime juice, sugar, salt and pepper in a medium bowl.
  2. Mix until smooth and consistent.
  3. Add cabbage and toss to combine.
  4. Refrigerate until ready to use.



  1. Combine lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl, mix to combine.
  2. Rub onto fish and let it stand 20-30 minutes.
  3. Preheat your BeefEater BBQ to medium-high heat.
  4. Grill fish until it is cooked-through and easily flakes with a fork for 3-5 minutes per side.
  5. Meanwhile, heat tortillas on the BBQ and toast to be lightly chargrilled.
  6. Transfer the fish to a platter and separate into large chunks.
  7. Serve tacos family-style by passing the fish, coleslaw and tortillas on the table.



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