Grilled-Fish Tacos with Radish-Cabbage Slaw


Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.


  • 1 garlic clove, minced

  • ½ teaspoon coarse salt

  • ¼ cup finely chopped fresh cilantro, plus leaves for serving

  • 1 teaspoon chipotle chili powder, or regular chili powder

  • 1 teaspoon dried oregano

  • 2 limes, zested and juiced, plus 4 lime wedges for serving

  • 1 teaspoon extra-virgin olive oil

  • 4 red snapper fillets (5 ounces each), skin on

  • 8 radishes, julienned

  • 6 ounces green cabbage, finely shredded (2 cups)

  • 3 scallions, julienned

  • 1 firm, ripe Hass avocado, halved, pitted, and peeled

  • 4 eight-inch flour tortillas


  1. Mash garlic and salt into a fine paste using a mortar and pestle (or use the side of a chef's knife), and transfer to a bowl. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. Cut 2 slashes in the skin of each fish fillet. Flip, and rub half the spice mixture onto fish; reserve remaining half.

  2. Heat a grill pan over medium-high heat. Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.

  3. Remove skin from fish, and discard. Flake fish into large pieces, discarding any bones. Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.

  4. Toss radishes, cabbage, and scallions in a bowl. Mash avocado in a bowl; stir in 1 tablespoon lime juice.

  5. Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)

  6. Spread 1/4 mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges.

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