Grilled Catfish Tacos With Spicy Cabbage Slaw Recipe

catfish tacos

Dana Angelo White, MS, RD, ATC

Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Servings: 4 (2 tacos each)

Nutrition Highlights (per serving)

288 calories
12g fat
26g carbs
19g protein
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Nutrition Facts
Servings: 4 (2 tacos each)
Amount per serving  
Calories 288
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 433mg 19%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 18%
Total Sugars 3g  
Includes 0g Added Sugars 0%
Protein 19g  
Vitamin D 0mcg 0%
Calcium 77mg 6%
Iron 1mg 6%
Potassium 538mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Do you only have fish tacos when you go out for dinner? There's no reason to pass up on making this healthy and gluten-free meal at home. Catfish is quick cooking, low in mercury, and high in protein.

The 2020-2025 U.S. Dietary Guidelines for Americans recommends eating 8 ounces of seafood like catfish each week. Catfish is a moderately fatty fish. These types of fish, which contain proteins, omega 3 fatty acids, vitamin D, iodine, selenium, and taurine, have been shown to help protect against metabolic syndrome cardiovascular disease.

Grill, top with fresh and crunchy slaw, and tuck into lower-calorie corn tortillas. Choose catfish from the United States for the most sustainable option.

Ingredients

  • 2 tbsp mayonnaise
  • 1 tbsp Greek yogurt
  • 2 tsp Sriracha
  • 1 lime, juiced
  • 2 cups shredded green cabbage (about ½ small head)
  • 8 corn tortillas
  • 1 pound fresh catfish
  • 1 tbsp canola or avocado oil
  • 1 tsp salt
  • 1/2 tsp pepper

Preparation

  1. In a medium bowl, whisk mayo, Greek yogurt, Sriracha, and juice of ½ a lime.

  2. Add cabbage and toss well to coat in the dressing; set aside or place in the refrigerator.

  3. Wrap corn tortillas in aluminum foil and place in a warm oven (300F). 

  4. Heat grill, skillet, or grill pan to medium-high.

  5. Drizzle fish with canola oil, juice of ½ lime, and season with salt and pepper.

  6. Place fish on grill and cook for 5 to 7 minutes per side, until completely cooked through.

  7. Transfer cooked fish to a plate and allow to cool for 5 to 10 minutes.

  8. Serve grilled fish in warmed corn tortillas topped with slaw.

Variations and Substitutions

Any firm white fish will work for this recipe. Choose whatever fish looks best at the fish counter that day. Good choices are tilapia, haddock, mahi-mahi, or cod.

Save time by using a pre-shredded green cabbage or a bagged coleslaw mix with cabbage and grated carrot.

You can easily modify the dressing on the slaw if spicy Sriracha sauce isn’t for you. Just replace the Sriracha with an equal amount of ketchup or mild salsa.

Cooking and Serving Tips

  • Flaky fish can be hard to grill, especially if the grill isn’t cleaned properly. Consider using a cast iron skillet which can be placed directly on a backyard grill if needed. If the fish does fall apart, not to worry—it still tastes just as good.
  • Serve with a side salad or grilled vegetables for a complete meal.

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Article Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. USDA. Dietary Guidelines for Americans 2020-2025. Published December 2020.

  2. Tørris C, Småstuen MC, Molin M. Nutrients in Fish and Possible Associations with Cardiovascular Disease Risk Factors in Metabolic SyndromeNutrients. 2018;10(7):952. Published 2018 Jul 23. doi:10.3390/nu10070952