Red Snapper Tacos with Cilantro Slaw and Fresh Avocado

Snapper Fish Tacos with Cilantro Slaw

I love to feed my kids fish but they can be picky how I serve it. These fish tacos are a winner every time! If you don’t have access to snapper, any other wild-caught white fish will do, like tilapia or red- fish.

This recipe serves 2 people.




  • 8 ounces fresh red snapper fillets or other mild fish (preferably wild, fresh caught)
  • 1 tablespoon oil of your choice
  • Salt and pepper to taste. Paprika is a good addition as well.

For the Tacos:

  • Small yellow corn tortillas (I try to stay away from flour as our kids get way too much these days)
  • 1/2 cup red cabbage and 1/2 cup white cabbage, chopped
  • Fresh cilantro for garnish (chopped)
  • 1 big lemon or lime
  • Fresh Pico de gallo or Mango Salsa

Cooking Instructions:

  • Preheat a grill pan (or non-stick skillet) to medium heat and add oil
  • Carefully place the fish on the grill pan, and grill for 2 minutes on the first side
  • Turn and cook for 1 minute on the second side
  • If the fillets you are cooking are more on the thick side you may need to increase the cooking time by 30 seconds to 1 minute on each side
  • I like to heat my tortillas on the stove in a small pan for a few seconds or wrap them in foil and put them in a toaster oven.
  • Assemble tacos, with a fresh squeeze of lemon on the fish, add avocado slices or guacamole and salsa of your choice and enjoy.

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