Smoked Fish Tacos with Garlic Cilantro Lime Coleslaw
These smoked fish tacos feature spice-rubbed tilapia, gently smoked to flaky perfection and topped with a zesty garlic cilantro lime coleslaw. A fast, fresh, and flavorful meal that’s ideal for weeknights or backyard gatherings.
Ingredients
- For the Fish:
- 2 lbs tilapia fillets fresh, skin removed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper freshly ground
- 8 corn tortillas street taco size
- For the Garlic Cilantro Lime Coleslaw:
- ¼ cup olive oil extra virgin
- ¼ cup red wine vinegar
- ¼ cup fresh basil chopped
- ½ cup cilantro leaves roughly chopped
- 6 garlic cloves minced or pressed
- 1 tsp sea salt
- Juice of 2 limes freshly squeezed
- 1 cup Greek yogurt plain, full-fat
- 1 tsp black pepper
- 2 cups cabbage finely shredded
Instructions
- Preheat the Smoker:
- Heat your smoker to 225°F for low, slow cooking.
- Make the Coleslaw Dressing:
- In a food processor, blend olive oil, vinegar, basil, cilantro, garlic, salt, lime juice, Greek yogurt, and black pepper until smooth. Reserve ¼ cup of this dressing for serving.
- Prepare the Coleslaw:
- Toss the shredded cabbage with the remaining dressing. Cover and refrigerate to allow flavors to develop.
- Season the Fish:
- Pat the tilapia fillets dry. Mix chili powder, cumin, garlic powder, salt, and pepper in a bowl, then rub the seasoning evenly on both sides of the fish.
- Smoke the Fish:
- Place fillets directly on smoker grates. Smoke for 12–15 minutes, or until fish flakes easily with a fork (internal temp should reach 145°F).
- Warm the Tortillas:
- Wrap tortillas in foil and warm in the smoker during the last few minutes of cooking.
- Assemble the Tacos:
- Cut smoked fish into bite-sized pieces. Fill warm tortillas with fish and coleslaw, drizzle with reserved dressing, and serve immediately.
Notes
No smoker? Use a grill with wood chips or bake the fish at 400°F for 12–15 minutes. Make-ahead tip: Coleslaw improves after a few hours in the fridge. Fish alternatives: Try cod, mahi-mahi, or salmon. Dairy-free option: Replace Greek yogurt with mashed avocado or a non-dairy yogurt. Storage: Store cooked fish, slaw, and dressing separately in the fridge for up to 3 days.
