5.0 from 57 votes
Grilled Fish Tacos
Grilled Fish Tacos are a fresh, flavorful and fast summer recipe - they're filled with tender flaky white fish, topped with a creamy, crunchy coleslaw.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 426 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
For the Fish Tacos
- 2 tablespoons olive oil divided
- 1 lime juiced
- 1 garlic clove minced
- 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 white cabbage shredded
- 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.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. For best results, store all the taco ingredients separately though, and not assembled.
- Freezing Instructions: You can also freeze any leftover grilled fish in the freezer for up to 3 months. To re-heat, thaw in the fridge overnight and then sear on a pan for a couple minutes each side until heated through.
- Make-Ahead Tips: To save time, you can marinate the fish up to 24 hours in advance. You can also mix the coleslaw in advance since the dressing won't water it down.
- Substitutes: For best results, follow the recipe as is. You can use any type of fish you'd like though, and feel free to change up the seasoning.
Nutrition Information
Serving
2tacos
Calories
426kcal
(21%)
Carbohydrates
37g
(12%)
Protein
41g
(82%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
88mg
(29%)
Sodium
506mg
(21%)
Potassium
831mg
(24%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
2695IU
(54%)
Vitamin C
30mg
(33%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 426
% 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.