This post may contain affiliate links, please see the privacy policy for details.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Smoked Fish Taco FAQs
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.
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.
Sure. Just check to be sure the internal temperature has reached 145°F before removing.
Grilled Tilapia Fish Tacos Recipe
Smoker Fish Tacos
Equipment
- Food Processor or Blender
- Spatula Wide
Ingredients
- 2 Pounds tilapia filets
- 1 Teaspoon chili powder
- 1 Teaspoon ground cumin
- 1 Teaspoon garlic powder
- ½ Teaspoon sea salt
- ½ Teaspoon black pepper
- 8 corn tortillas, street taco size
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
Make slaw ahead: Coleslaw flavor improves after chilling.
Warm tortillas gently: Keeps them soft and flexible without drying out.
Nutrition
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
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.
This taco recipe has my name written all over it. So happy that I tried this recipe.
So good in every bite. The slaw is perfect with the grilled fish.
I’m glad i made this yesterday! It was a hit! So perfect!
This was a flavor explosion. Absolutely amazing!
I just tried this recipe. It was so tasty! Will make again. Thanks!
I love tilapia tacos! Yum!