Get ready to dive into the world of fish tacos, and trust me, you won’t want to miss this!

Today, we’re talking about Grilled Fish Tacos with Citrus Slaw and Green Sauce, and let me tell you, it’s a game-changer!

First, you’ll start by marinating the fish with olive oil and dried spices. Don’t worry, it’s easy peasy!

In a small bowl, combine the cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined until it turns into a paste-like consistency.

Pat the fish dry and brush the spice mixture over the top flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 15 minutes to marinate while you prepare the slaw.

Now, let’s talk about the slaw. In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onion, and cilantro. Gently toss to coat. Set aside.

When ready to cook, heat the grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.

Add the fish to the greased grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.

Add the tortillas to the grill and char until just warm and more pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.

After the poblanos have steamed, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.

To serve, flake fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper if desired! Serve with a wedge of lime.