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Spicy Korean Grilled Fish Tacos Recipe with Easy Gochujang Slaw for Flavor Fans

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A bold and flavorful recipe combining smoky grilled firm white fish with a spicy-sweet gochujang slaw, perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 lb (450g) firm white fish fillets (like cod, halibut, or tilapia), skin removed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 1 tsp honey or brown sugar
  • 1/2 tsp black pepper
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 2 tbsp mayonnaise
  • 1 tbsp toasted sesame seeds (optional)
  • 8 small corn or flour tortillas
  • Fresh cilantro leaves (for garnish)
  • Lime wedges (to squeeze on top)

Instructions

  1. Prepare the Fish Marinade (10 minutes): In a bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, honey, and black pepper. Pat the fish fillets dry with paper towels, then place them in the marinade, turning to coat evenly. Let sit for 10–15 minutes.
  2. Make the Gochujang Slaw (10 minutes): While the fish marinates, combine shredded cabbage, carrots, and red onion in a large bowl. In a separate small bowl, whisk gochujang, rice vinegar, honey, and mayonnaise until smooth. Pour the dressing over the veggies and toss until everything is well coated. Sprinkle toasted sesame seeds on top, then cover and refrigerate.
  3. Preheat Grill to Medium-High (5 minutes): Clean and oil the grill grates lightly. For indoor grill pans, preheat on the stovetop until very hot.
  4. Grill the Fish (6–8 minutes): Remove fish from marinade, letting excess drip off. Place fillets on the grill and cook about 3–4 minutes per side until nicely charred and flaky but moist inside. Use tongs or a fish spatula to flip carefully.
  5. Warm the Tortillas (2 minutes): Wrap tortillas in foil and place on the grill for 1–2 minutes until warm and pliable, or heat in a dry skillet.
  6. Assemble the Tacos (5 minutes): Flake the grilled fish into bite-sized pieces. Spoon fish onto each tortilla, top generously with gochujang slaw, garnish with cilantro leaves, and finish with a squeeze of lime juice. Serve immediately.

Notes

Do not overmarinate the fish; 10-15 minutes is sufficient to keep it moist and flavorful. Oil grill grates and fish lightly to prevent sticking. Toss slaw dressing just before serving for extra crunch. Leftover marinade can be boiled and used as a dipping sauce. For gluten-free, use tamari and certified corn tortillas. For vegetarian option, substitute fish with grilled tofu or tempeh.

Nutrition

Keywords: spicy, Korean, grilled fish, tacos, gochujang slaw, easy, weeknight dinner, gluten-free option, seafood, quick recipe

Find it online: https://dahliadishes.com/spicy-korean-grilled-fish-tacos-recipe-with-easy-gochujang-slaw-for-flavor-fans/