Grilled Fish Tacos with Spicy Slaw
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings (3 tacos each)
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Grilled Fish Tacos with Spicy Slaw
Report
Summer means lots of easy Grilled Fish Tacos, tucked into soft corn tortillas and topped with a squeeze of fresh lime. You'll love the easy, flavorful dry rub on the fish and the creamy, chipotle-spiked slaw.
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Ingredients
For the slaw:
- 1/2 cup mayonnaise
- 1 to 3 chipotle chiles in adobo sauce minced (see note 1)
- 1 tablespoon lime juice from 1 lime
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
- 1/2 head green cabbage cored and shredded (about 6 cups)
- 1/4 cup fresh cilantro chopped (see note 2)
- 3 scallions sliced (white and green parts)
For the fish:
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 4 (6 ounce) skinless mahi-mahi fillets about 1-inch thick (see note 3)
For serving:
- 12 (6-inch) corn tortillas (see note 4)
- Lime wedges
Instructions
To make the slaw:
- In a large bowl, whisk together mayonnaise, chipotle chiles, lime juice, olive oil, apple cider vinegar, and garlic. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir in cabbage, cilantro, and scallions. Cover and chill while preparing the fish.
To make the fish:
- In a small bowl, combine chili powder, coriander, and cumin. Pat fish dry with paper towels and brush with 1 tablespoon olive oil. Rub with spice mixture, then season with salt and pepper (refrigerate while preparing the grill).
- Preheat grill over high heat for 10 minutes and leave burners on high. Clean grate, then rub generously with well-oiled paper towels until grate is black and glossy, about 5 to 10 times.
- Place fish on grill, ideally in a direction that is perpendicular to the bars of the cooking grate (the world won't end if your grill marks are different). Cook until the fish flakes apart when gently poked with a paring knife, about 10 to 14 minutes, gently flipping fish halfway through cooking time using 2 spatulas (fish should register 145 degrees on an internal thermometer). Transfer fish to platter, tent with foil, and let rest for 5 minutes while grilling tortillas.
- Working in batches, place several tortillas in a single layer on grill and cook until warm, about 10 seconds per side. Wrap tortillas in a clean dish towel or large sheet of foil.
- To serve, cut each fish fillet into 3 equal pieces. Serve with warmed tortillas, cabbage slaw, and lime wedges.
Notes
- Chipotle chiles: These canned, smoked jalapeños packed in adobo sauce add the spice to our cabbage slaw. Add them to taste, or if you're worried about the heat, leave them out entirely (or add just a bit of the sauce for a hint of smokiness).
- Cilantro: If you don't like cilantro, leave it out or substitute something else.
- Fish: This recipe calls for mahi mahi filets, but any firm-fleshed, white flaky fish will do nicely. Think halibut, cod, flounder, grouper, or even swordfish. Look for fresh fish, preferably wild-caught from ocean waters. Tilapia and catfish are also sustainable options, but the flavors might not be as "clean" tasting as ocean fish.
- Tortillas: I love a 6-inch corn tortilla warmed from the grill, but flour tortillas taste great too. Look for a small size so everyone can enjoy a few tacos each. You can also warm the tortillas in a hot, dry skillet on the stove (they take about 10 to 20 seconds per side, and each tortilla needs to be heated individually).
- Yield: This recipe makes about 12 Grilled Fish Tacos with slaw, enough for 4 servings with 3 tacos each.
- Storage: Fish tacos are best enjoyed the day you make them, but they are safe (from a food-safety perspective) for up to 4 days in the refrigerator.
Nutrition Information
Show Details
Serving
3 tacos
Calories
300kcal
(15%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
12mg
(4%)
Sodium
267mg
(11%)
Potassium
273mg
(8%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
776IU
(16%)
Vitamin C
45mg
(50%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings (3 tacos each)
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 3 tacos | |
| Calories | 300kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 267mg | 11% |
| Potassium | 273mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 45mg | 50% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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