Grilled Fish-and-Slaw "Tacos"

grilled fish-and-slaw tacos
  • Prep Time
  • 4Servings


  • 12 ounces tilapia fillets
  • 1 red onion, sliced 1/4 inch thick
  • 2 tablespoons vegetable oil
  • 1 small savoy cabbage--cored, 4 outer leaves left whole and 3 cups finely shredded
  • 1 carrot, shredded
  • Juice of 1 lime
  • 3/4 teaspoon sugar
  • Salt
  • 1/4 cup jarred salsa verde


Preheat a grill to medium. Brush the tilapia and onion with 1 tablespoon oil. Add the onion to the grill and cook, covered, until tender and grill marks appear, about 5 minutes. Coarsely chop the onion and transfer to a medium bowl. Add the shredded cabbage, carrot, lime juice, sugar and remaining 1 tablespoon oil; season with salt and toss well.

Season the tilapia with salt, arrange on the grill, cover and cook until opaque, about 5 minutes. Flake the fish and toss with the cabbage mixture. Divide the slaw among the 4 whole cabbage leaves; top with the salsa verde.