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If you’re craving something flavorful and fresh, take a closer look at these smoked fish tacos. Perfectly seasoned, tender smoked tilapia is layered on warm corn tortillas, then topped with a crisp garlic cilantro lime coleslaw. Each bite delivers a satisfying blend of smoky, spicy and creamy flavors. These tacos are ideal for casual gatherings, quick dinners or whenever you want something vibrant and tasty. Easy to make and packed with fresh ingredients, this recipe always impresses.

Three smoked fish tacos with cabbage slaw for fish tacos, diced red onion, and creamy sauce, served with fresh lime wedges.

These delicious smoked fish tacos feature seasoned smoked tilapia topped with crunchy garlic cilantro lime coleslaw, served on warm corn tortillas.

You might also enjoy taco mac and cheese, taco stuffed zucchini boats, taco stuffed sweet potatoes, and this mason jar taco salad.

Six tacos topped with slaw for fish tacos, onions, and cilantro on a platter with lime wedges, served on a white table.

Why You’ll Love It

Easy and quick: Simple preparation makes this a perfect weeknight meal.
Flavorful: Smoky, spicy and tangy tastes blend beautifully.
Fresh ingredients: Bright herbs and fresh veggies add vibrant flavor.
Great for gatherings: Easy to scale up and always a crowd pleaser.

A hand holding a taco filled with Traeger grilled fish, lettuce, red onion, cilantro, and creamy sauce.

Smoked Tilapia Tacos Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Tilapia: Mild white fish ideal for absorbing smoky flavors.
Corn tortillas: Street taco-sized tortillas to hold the filling perfectly.
Spices: Chili powder, cumin, garlic powder, black pepper, and sea salt season the fish with bold, smoky flavors.
Fresh herbs: Basil and cilantro add vibrant freshness to the coleslaw.
Olive oil: Adds richness and balances flavors in the coleslaw.
Red wine vinegar: Provides acidity and brightness to the coleslaw.
Garlic: Fresh cloves for bold flavor in the coleslaw dressing.
Lime juice: Brightens the dish with fresh citrus notes.
Greek yogurt: Adds creaminess to the coleslaw dressing.
Cabbage: Shredded cabbage adds crunchy texture.

Raw tilapia fillets, herbs, spices, chopped onion, garlic, oil, lime, sauce, yogurt, and tortillas on a white table—everything you need for fresh Traeger grilled fish tacos.

How to Make Smoked Fish Tacos

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Preheat smoker: Set smoker to the required temperature.
Prepare coleslaw dressing: Blend all dressing ingredients except cabbage, reserve some sauce for topping.
Combine slaw: Mix shredded cabbage with remaining sauce and refrigerate.
Season fish: Rub tilapia filets with spice mixture.
Smoke fish: Cook fish in smoker until done, then cut into bite-sized pieces.
Warm tortillas: Heat tortillas briefly in the smoker.
Assemble tacos: Fill tortillas with fish, coleslaw, red onion, reserved sauce and fresh cilantro.

Three chicken tacos topped with creamy sauce, diced red onions, cilantro, and Garlic Cilantro Lime Coleslaw, served with lime wedges.

Substitutions and Variations

Fish options: Substitute tilapia with cod, snapper, orange roughy, catfish, mahi mahi, or salmon. Any firm-fleshed fish will work.
Tortilla swap: Use flour tortillas or lettuce wraps.
Extra toppings: Add avocado slices, pickled jalapenos or mango salsa.

Four grilled chicken tacos topped with creamy sauce, chopped red onion, and cilantro on corn tortillas—perfect for taco lovers who also enjoy Smoked Fish Tacos or tacos with smoked Tilapia.

Serving Suggestions

With a salad: Enjoy a Mexican corn and kale salad with these tacos, or perhaps a Mediterranean salad or even a taco salad.
With other sides: Onion rings, marinated mozzarella and crispy smashed potato salad are all tasty ideas.

Three smoked fish tacos topped with chopped onions, avocado, creamy sauce, and a zesty garlic cilantro lime coleslaw. Served with fresh lime wedges on the side.

How to Store Smoked Fish Tacos

Store: These tacos are best served fresh, so decide how many to make and don’t assemble more tacos than you’re going to serve. The cooked fish, coleslaw and toppings will all keep (separately!) for a few days in the refrigerator. I’d recommend using any leftovers within 3 days at most.
Freeze: I don’t recommend freezing these.
Reheat: Warm the fish back up in a skillet on the stove.

Two smoked fish tacos with cabbage slaw for fish tacos, creamy sauce, and red onions, served with lime wedges on a white plate.

Top Tips

Don’t overcook fish: Cook just until opaque for best texture.
Make slaw ahead: Coleslaw flavor improves after chilling.
Warm tortillas gently: Keeps them soft and flexible without drying out.

Three Traeger grilled fish tacos topped with chopped red onion and Garlic Cilantro Lime Coleslaw, served with lime wedges.

Smoked Fish Taco FAQs

Can I use frozen fish to make grilled fish tacos?

You can if you thaw it well beforehand and pat it dry on paper towels. If you’re doing this, make sure you use a firm-fleshed fish like tilapia, cod, haddock, or similar, else it will be even more delicate after thawing and you don’t want to completely fall apart.

Can I make this recipe ahead?

You can season the fish ahead of time if you like, since there’s nothing acidic in the spice rub. The coleslaw can be prepared up to 2 days in advance too. If you’re adding other toppings, like sour cream, don’t add them until you assemble the tacos.

Can I bake or pan fry the tilapia instead?

Sure. Just check to be sure the internal temperature has reached 145°F before removing. 

Three Traeger grilled fish tacos topped with garlic cilantro lime coleslaw, diced red onion, creamy sauce, and lime wedges on a white plate.

Grilled Tilapia Fish Tacos Recipe

Three fish tacos topped with shredded cabbage, diced red onion, and creamy sauce, served with lime wedges and a zesty garlic cilantro lime coleslaw on the side.
Print
5 from 9 votes

Smoker Fish Tacos

By: Bella Bucchiotti
These smoked fish tacos offer a perfect blend of smoky fish, creamy slaw and fresh toppings. Easy, flavorful and ideal for casual meals or gatherings.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 8 tacos

Equipment

Ingredients 

For the Garlic Cilantro Lime Coleslaw 

  • ¼ Cup olive oil
  • ¼ Cup red wine vinegar
  • ¼ Cup basil, freshly chopped
  • ½ Cup cilantro, leaves
  • 6 Cloves garlic
  • 1 Teaspoon sea salt 
  • 2 limes, juiced 
  • 1 Cup Greek yogurt
  • 1 Teaspoon black pepper
  • 2 Cups cabbage, shredded

Instructions 

  • Preheat the smoker to 375°F with lid closed for 15 minutes 
  • Prepare the coleslaw. Add all ingredients but the cabbage to a food processor or blender and puree for 15 seconds. Pour sauce into a medium mixing bowl and set aside ¼ cup to use atop the tacos. Add shredded cabbage to the remaining sauce and toss to coat. Refrigerate until ready to serve.  
  • In a small bowl, combine chili powder, cumin, garlic powder, pepper, and salt.  
  • Rub seasoning onto both sides of the fish.
  • Place fish directly onto the grill grates and cook until opaque and reaches 145°F (about 10 minutes).
  • Remove the fish from the smoker and place onto a wooden cutting board. Cut into bite size pieces.
  • Add tortillas to the smoker to warm for 5 minutes.  
  • Prepare tacos by adding grilled fish to the centre. Top with coleslaw, red onion, and a drizzle of the cilantro lime sauce. Garnish with cilantro. 

Notes

Don’t overcook fish: Cook just until opaque for best texture.
Make slaw ahead: Coleslaw flavor improves after chilling.
Warm tortillas gently: Keeps them soft and flexible without drying out.
 

Nutrition

Calories: 263kcal | Carbohydrates: 18g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 455mg | Potassium: 535mg | Fiber: 3g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 2mg
Like this recipe? Rate and comment below!
Raw tilapia fillets, herbs, spices, chopped onion, garlic, oil, lime, sauce, yogurt, and tortillas on a white table—everything you need for fresh Traeger grilled fish tacos.
Overhead view of tilapia fillets, herbs, spices, lime, and other taco ingredients on a white table—perfect for Traeger grilled fish tacos or pairing with slaw for fish tacos.
Glass bowl of creamy Garlic Cilantro Lime Coleslaw with a fork, surrounded by Traeger grilled fish tacos, warm tortillas, cilantro, and diced red onion.
Four raw fish fillets seasoned with spices on a black plate, surrounded by taco ingredients like Garlic Cilantro Lime Coleslaw, perfect for making Traeger grilled fish tacos on a white table.
Two seasoned fish fillets cooking on a grill over hot coals, perfect for making Smoked Fish Tacos topped with fresh Garlic Cilantro Lime Coleslaw.
Five tacos with smoked Tilapia, topped with garlic cilantro lime coleslaw, diced red onion, and creamy sauce, garnished with lime wedges.

When you’re looking for a flavorful, easy-to-make meal, smoked fish tacos are a standout choice. Seasoned tilapia, creamy garlic cilantro lime coleslaw, and soft corn tortillas create a delicious combination that’s satisfying and fresh. Quick enough for busy weeknights yet impressive enough for company, these tacos will quickly become a go-to recipe. Enjoy the blend of bold spices, vibrant herbs and refreshing textures in every bite.

Other Recipes to Try

Close-up of tacos with smoked Tilapia, topped with Garlic Cilantro Lime Coleslaw and diced red onions, with lime wedges in the background.
Three Traeger grilled fish tacos with smoked Tilapia, topped with cilantro lime slaw and diced red onions, served on a plate.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 9 votes (4 ratings without comment)

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