Source: CanolaInfo Test Kitchen | Category: Entrees

Grilled Fish Tacos with Citrus Slaw

Canola oil’s mild flavour make it a great choice for recipes that you want the flavours of the ingredients to shine through.

Grilled Fish Tacos with Citrus Slaw


  • 1 Tbsp chili powder 15 mL
  • 1/4 cup canola oil 60 mL
  • 2 Tbsp fresh lemon or lime juice 30 mL
  • 4 firm white fish fillets
  • Citrus Slaw
  • 2 cups prepared coleslaw mix 500 mL
  • 1 cup orange sections, diced 250 mL
  • 1 small red pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup white vinegar 125 mL
  • 1/4 cup canola oil 60 mL
  • 3 Tbsp granulated sugar 45 mL
  • 1 tsp salt 5 mL
  • 1/4 tsp pepper 1 mL
  • Tacos
  • 4 Whole wheat tortillas (10 in/25.5cm) size
  • lemon and or lime wedges
  • cilantro leaves (optional)


  • 1. In a bowl, combine chili powder, canola oil and lemon juice. Add fillets and marinate for 20 minutes. Remove from marinade and arrange fillets in grilling pan. Brush marinade over fillets. Grill 6 to 8 minutes on each side or until fish flakes easily when tested with a fork.
  • 2. To prepare citrus slaw: In a bowl, combine coleslaw mix, oranges, pepper and onion. In a small bowl, whisk together vinegar, canola oil, sugar, salt and pepper. Pour over slaw mixture and gently toss. Cover and chill until ready to serve.
  • 3. To serve: Place 1 fillet on a tortilla and top with 3/4 cup (175 mL) citrus slaw. Squeeze lemon and lime over slaw. Fold and roll tortilla. Garnish with cilantro, if desired.


4 servings

serving size

per taco

nutritional analysis

Total Fat22 g
Saturated Fat1.5 g
Cholesterol55 mg
Carbohydrates31 g
Fiber3 g
Sugars6 g
Protein25 g
Sodium400 mg
Potassium570 mg