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Grilled Fish Tacos
4.9 from 144 votes

Grilled Fish Tacos

These grilled fish tacos are made using firm white fish coated with a blend of spices and grilled until just cooked without falling apart. They are served in warm fajita-sized tortillas topped with a fresh citrus slaw and a smooth cilantro-lime mayonnaise. The combination offers a mix of smoky, tangy, and herbaceous flavors with crisp textures from the slaw and tender fish.

Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 5 servings (14 to 16 tacos)
Calories: 547 kcal
Course: Main Course
Cuisine: American, Mexican

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:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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:
  1. 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

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%)

Nutrition Facts

Serving: 5 servings (14 to 16 tacos)

Amount Per Serving

Calories 547

% 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.