Grilled Fish Tacos
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
5 servings (14 to 16 tacos)
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Calories
547 kcal
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Course
Main Course
Grilled Fish Tacos
Description
The Grilled Fish Tacos recipe features firm-fleshed white fish like cod, mahimahi, or halibut, carefully seasoned with a spice rub of kosher salt, chili powder, cumin, garlic and onion powders, and paprika. After grilling in a lightly oiled fish basket, the fish remains moist and flavorful without excessive flaking. The tacos come together with a vibrant citrus slaw made from a mix of cabbages and carrots, dressed just before serving to maintain crispness, and fresh cilantro. A cilantro-lime mayonnaise made by blending cilantro, spinach, garlic, mayo, and lime juice adds a creamy, herbaceous element that balances the smoky grilled fish and zesty slaw. Softened flour or corn tortillas hold the fillings for serving.
This dish is suitable for casual meals or gatherings where the fresh, tangy toppings highlight the grilled fish’s flavor. Lime wedges served alongside offer extra brightness to taste.
Practical tips include using a grill basket to prevent fish from falling through the grates and preparing dressings ahead while assembling the slaw shortly before serving to keep it crunchy. The recipe makes about 15 tacos, serving around 5 people if three tacos per person are offered, with flexibility to adjust portions. Using kosher salt is recommended; adjustments may be needed for table salt.
Ingredients
Cilantro-Lime Mayo:
- ¼ cup cilantro packed fresh leaves
- ¼ cup baby spinach packed leaves
- 1 clove garlic
- ½ cup mayonnaise
- 1 tablespoon lime juice fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Citrus Slaw:
- 2 tablespoons lime juice fresh
- 1 teaspoon honey
- ½ tablespoon vegetable oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 coleslaw mix combination of green and purple cabbage, and carrots, 12-ounce bag
- ½ cup cilantro packed fresh leaves
Grilled Fish:
- 1 ½ pounds firm-fleshed white fish cut into approximately 1-inch-by-4-inch pieces, such as cod, halibut, or mahimahi
- 1 ½ teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 ½ teaspoons vegetable oil
To Serve:
- 14 to 16 flour tortillas fajita size (about 6-inch diameter), or corn tortillas (gently heated to soften, small
- lime wedges
Instructions
Cilantro-Lime Mayo:
- In the bowl of a food processor or blender add the fresh cilantro and spinach. Make sure the leaves are dry; if they are wet they won’t mince nicely. Process until the leaves are chopped fine. Add the garlic and blitz again until the garlic is minced. Then add the mayonnaise, lime juice, and salt and pepper to taste, and puree until smooth. Refrigerate until ready to serve.
Citrus Slaw:
- Meanwhile, whisk together the honey, lime juice, salt and pepper in a small bowl. Whisk in the oil, and adjust seasoning to taste. Right before serving, toss the dressing with the coleslaw mix and cilantro leaves in a mixing bowl.
Grilled Fish:
- Combine the spices in a bowl, and sprinkle the spice rub over the pieces of fish. Drizzle with the oil and gently mix until evenly coated.
- Heat up your grill to medium-high or high heat (grills can vary a bit on actual temperature), and grease the inside of a fish grill basket.
- Line the fish pieces inside the grill basket and grill until cooked through, about 2 to 3 minutes per side (5 to 6 minutes total) or until a thermometer inserted into the center of a piece of fish reads 145°F. You may notice the fish pieces start to flake apart.
- Remove from the grill, and carefully remove the fish pieces from the grill basket. If any of the pieces have stuck, use a small spatula to gently remove them. *NOTE* You can also cook the fish in a nonstick skillet if you’re unable to grill outdoors due to weather or lack of a grill basket.
To Serve:
- On each tortilla, add a small scoop (tongs are good for this) of slaw, then a piece of fish, and finally a generous drizzle of the cilantro-lime mayo. Serve with lime wedges on the side for extra zing.
Notes
- Choose firm white fish such as cod, halibut, or mahimahi to reduce flaking during grilling.
- Use a fish grill basket greased with oil to prevent sticking and breaking apart on the grill.
- Warm small flour or corn tortillas gently before assembling tacos to soften them without tearing.
- Prepare cilantro-lime mayo and citrus slaw dressing at least a day ahead, but toss the dressing with slaw mix just before serving for best texture.
- Recipe yields about 15 tacos, typically serving 5 people with 3 tacos each; adjust servings accordingly.
- Use kosher salt for seasoning; reduce amounts if substituting regular table salt due to its higher saltiness.
- For a neat presentation, drizzle the cilantro-lime mayo over tacos using a squeeze bottle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings (14 to 16 tacos)
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Serving | 3tacos | |
| Calories | 547kcal | 27% |
| Carbohydrates | 53g | 18% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 1709mg | 71% |
| Potassium | 60mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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