Serves 2 (about 3 tacos each)

For the slaw:

1/2 –  small red cabbage, shredded (about 4 cups)
1 –  small carrot, grated
2-3 – green onions, chopped (half a red onion works well too)
Handful of chopped cilantro
1 – clove garlic, minced
1 – tablespoon lime juice
2 1/2 – tablespoons mayonnaise (you can replace with greek yogurt as well)
1/2 – tablespoons sugar
Salt and pepper to taste

For the fish:

Pinch of cayenne pepper
1/2 – teaspoon salt
1/4 – teaspoon freshly ground pepper
1 1/2 – pounds of fish (snapper, sole, tilapia, mahi-mahi, or cod)
Oil suitable for high heat cooking (peanut, canola or grapeseed)

To serve:

12 corn tortillas (we used Small Mission)
Sliced avocado
Fresh cilantro for garnish (chopped)
Lime wedges
Sliced Jalapeño
Tomatillo Salsa (optional)


– Preheat a grill pan (or non-stick skillet) to medium heat

– Season fish while pan is heating with salt, pepper and a little cayenne pepper.

– Brush the pan with the peanut/canola oil

– Gently place the fish on the grill pan, and grill for 2 minute

– Gently turn and cook for 1 minute on the second side

– Remove fish from pan and tent with foil to keep warm while you prepare the toppings

– Cover tortillas with a damp paper towel, and gently heat in the microwave for about 30 seconds.

– Mix red cabbage, green onions and carrots in dry mixing bowl

– In separate bowl mix mayonnaise, sugar, lime juice, minced garlic then coat the dry cabbage mixture and let cool in fridge.

– Assemble tacos, first the fish; top it with the cooled slaw, garnished with fresh cilantro, avocado, sliced jalapeño and a lime wedge. Enjoy.

About The Author: StevenDElliott

Steven is the founder of Genuine Men’s Magazine. He graduated Drexel University with a Bachelor's degree in Graphic Design. Along with his passion for photography and design, Steven loves helping men find new and emerging menswear brands and offer his opinions when it comes to real-life situations.