Grilled Fish Tacos with Spicy Slaw
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings (3 tacos each)
-
Calories
300 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Fish Tacos with Spicy Slaw
Description
This recipe for Grilled Fish Tacos with Spicy Slaw features mahi-mahi fillets seasoned with chili powder, coriander, and cumin, then brushed with olive oil and grilled until they flake easily. The fish provides a flaky, moist, mildly spicy component that forms the taco’s core protein. The accompanying slaw blends shredded green cabbage, cilantro, and scallions in a creamy dressing made from mayonnaise, chipotle chiles in adobo sauce, lime juice, garlic, olive oil, and apple cider vinegar, contributing a smoky and tangy counterpoint that couples well with the fish’s smoky char.
The method highlights preparation of the slaw first, allowing flavors to meld as it chills. The fish is seasoned and grilled over high heat, ensuring grill marks and a caramelized crust form while the interior maintains moisture. Corn tortillas are warmed on the grill or stovetop to provide a soft but sturdy vessel. The tacos are served with lime wedges to add brightness.
These fish tacos suit casual meals with a blend of spice, fresh herbs, and citrus. They lend themselves well to a light dinner or lunch, pairing nicely with sides like rice or beans if desired. The recipe yields about 12 tacos, enough for four people to enjoy three tacos each.
Chipotle chiles can be adjusted to taste or omitted for less heat, and alternative firm white fishes can substitute mahi-mahi. Corn or flour tortillas may be used based on preference. The tacos are best consumed the day they are made, though leftovers can be refrigerated safely for up to four days.
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 to taste, freshly ground
- black pepper to taste, freshly ground
- 1/2 head green cabbage cored and shredded (about 6 cups)
- 1/4 cup cilantro chopped (see note 2, fresh
- 3 scallions sliced (white and green parts)
For the fish:
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cumin ground
- 1 tablespoon olive oil
- salt freshly ground
- black pepper freshly ground
- 4 (6 ounce) mahi-mahi fillet about 1-inch thick (see note 3, skinless
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
- Adjust chipotle chile amount to control slaw spiciness or omit for milder flavor.
- Substitute cilantro with other fresh herbs or omit if disliked.
- Any firm, white flaky fish such as halibut, cod, or grouper can replace mahi-mahi.
- Warm tortillas gently on the grill or stovetop before serving for pliability.
- Consume fish tacos the same day for best texture; refrigerate leftovers up to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
