Grilled Fish Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
426 kcal
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Course
Main Course
Grilled Fish Tacos
Description
Grilled Fish Tacos feature white fish such as mahi mahi or cod, marinated briefly with lime juice, garlic, and taco seasoning to infuse bright citrus and savory flavors. The fish is then grilled over medium-high heat until cooked through and flaky. Corn tortillas are warmed on the grill to develop flexibility and a slight char, wrapped in a towel to retain warmth during fish preparation.
The accompanying coleslaw blends shredded cabbage and carrot with a tangy dressing made from Greek yogurt, optional mayonnaise, honey, lime zest and juice, and spices, providing a creamy yet bright contrast to the smoky fish. The tacos are assembled by placing coleslaw on the tortilla, topping with flaked fish, and garnishing with chopped cilantro.
This dish is suitable as a light, fresh meal with balanced flavors and textures. Leftovers store well in airtight containers for up to 3-4 days, though it is best to keep components separate before assembly. Fish can also be frozen for longer storage. Marinating the fish up to 24 hours ahead and preparing the coleslaw in advance can simplify meal preparation. Alternate fish and seasonings can be used based on preference.
Ingredients
For the Fish Tacos
- 2 tablespoons olive oil divided
- 1 lime juiced
- 1 garlic minced, clove
- 1 tablespoon taco seasoning
- 1 ½ pounds white fish fillet like mahi mahi or cod
For the Coleslaw
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise optional
- 1 tablespoon honey
- 1 lime zest and juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- 3 cups cabbage shredded, white
- 1 carrot shredded
For Assembly
- 8 white corn tortillas
- 2 tablespoons cilantro chopped
Instructions
- In a large bowl, whisk together 1 tablespoon olive oil, lime juice, garlic and taco seasoning. Add the fish to the bowl to coat it with the marinade. Let stand 20 to 30 minutes for the fish to absorb the flavor.
- Meanwhile, in another large bowl, whisk together greek yogurt, mayonnaise if using, honey, lime zest and juice, salt, pepper and cumin until well combined. Add the cabbage and carrots on top and toss to combine.
- Preheat grill to medium-high heat. Place the tortillas on the grill and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. Wrap them in a kitchen towel while cooking the fish.
- Brush grill grates with remaining tablespoon of olive oil and grill the fish for about 3-5 minutes on each side, depending on thickness. Transfer fish to a plate and flake into large chunks.
- Place the coleslaw on the heated tortillas. Add the flaked fish on top and sprinkle with the cilantro.
Notes
- Store leftovers in airtight containers separately; they keep 3-4 days in the refrigerator.
- Freeze leftover grilled fish for up to 3 months; thaw overnight and reheat by searing briefly on each side.
- Marinate fish up to 24 hours ahead to develop flavor.
- Coleslaw dressing can be mixed in advance without watering down the cabbage.
- Fish and seasoning can be substituted with your preferred types and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 426kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 88mg | 29% |
| Sodium | 506mg | 21% |
| Potassium | 831mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2695IU | 54% |
| Vitamin C | 30mg | 33% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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