Grilled Fish Tacos


4 (2 each)

Prep Time

10 minutes

Cook Time

15 minutes


Calories 118, Carbs 11 grams, Fat 3 grams, Protein 12 grams



  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mexican oregano
  • 1 teaspoon chili powder
  • 1/4 cup avocado oil, plus more for cooking
  • 2 pounds skinless halibut filets, cut into 8 – 2 inch wide strips (or another flakey white fish such as mahi mahi or cod)
  • 2 fresh pineapple rings, 1 inch thick (omit if low-carb)
  • 1/4 of a small purple cabbage, finely shaven
  • 1/4 of a small green cabbage, finely shaven
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons fresh cilantro, leaves and stems, roughly chopped
  • 4 tablespoons freshly squeezed lime juice, divided, plus more to taste
  • ½ cup Greek yogurt, sour cream or crema
  • 1 tablespoon hot sauce
  • 8 corn tortillas, to serve (use lettuce wraps for low-carb)
  • sea salt, to taste
  • freshly ground black pepper, to taste



  1. Preheat a grill pan or cast iron skillet over medium heat.
  2. In a small bowl, stir together the cumin, coriander, oregano, chili powder, ½ tablespoon of salt and ¼ cup of avocado oil to make a paste
  3. Gently rub the pieces of fish with the spice paste, coating all sides; set aside.
  4. Drizzle the pineapple rings with a bit of oil and place on the grill pan or cast iron skillet on high heat. Cook for 2 minutes per side, until lightly charred. Remove from the heat.
  5. Dice the pineapple, cutting around the core, and place in a large bowl along with the purple and green cabbages, red onion, 2 tablespoons of lime juice, cilantro and ½ tablespoon of salt. Stir to combine and set aside.
  6. In a small bowl, stir together the yogurt, hot sauce and remaining lime juice and season to taste. Add more lime juice as needed.
  7. Place the tortillas on the hot pan for 15-30 seconds per side, or until warmed through. Wrap in a clean kitchen towel until ready to build the tacos.
  8. Place the fish filets on the pan over high heat and cook for 3-4 minutes per side, or until cooked through.
  9. Build the tacos by adding the cooked fish to the bottom of a warm tortilla then top it with the cabbage slaw and a drizzle of the spicy yogurt.