grilled fish tacos

Fresh, flavorful, and healthy Grilled Fish Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or "crema". Ready to eat in less than 30 minutes!&nbsp;

Grilled Fish Tacos

fish

salt and black pepper

Tablespoons oil ((vegetable or canola oil))

lime (, juiced)

garlic (, minced)

chili powder

cumin

paprika

cayenne (, optional)

white corn tortillas

sour cream

mayonnaise

garlic powder

salt

sriracha hot sauce (,

Pico de gallo

Cotija cheese

Shredded cabbage

cilantro

avocado

lime wedges

red onion

hot sauce ((try siracha

Season the fish with a little salt and pepper on both sides.

In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.&nbsp;

Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.&nbsp;

Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.&nbsp;&nbsp;

Add the corn tortillas to the grill and warm for about 15 seconds on each side.&nbsp;&nbsp;

Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.&nbsp;

Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.&nbsp;

Serve with a side of Authentic Mexican rice.&nbsp;

https://content.jwplatform.com/videos/mgbXwSPN.mp4

Grilled fish tacos are loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”, and they can be ready in less than 30 minutes.

Fish Tacos

Grilled Fish Tacos topped with Cilantro Lime Cabbage Slaw that can be made using a grill, stove top or oven! Vegan &amp; gluten-free adaptable! Sub tofu for the fish! A fast, easy and healthy dinner that comes together in under 30 minutes.

Grilled Fish Tacos with Cilantro Lime Cabbage Slaw

4-6 inch flour tortillas

½ teaspoon chili powder

coriander

garlic

sugar (optional)

chipotle powder (or sub cayenne and

for more smoky flavor, add ½ teaspoon smoked paprika (optional)

cabbage

salt,

¼ cup thinly sliced red onion, more to taste

cilantro (packed), ½ of a large bunch

¼ -½ of a jalapeño, finely chopped, more to taste

lime

olive oil

Preheat grill to medium-high heat. (See notes for oven or stovetop version)

Prep the fish

Rinse and pat dry fish. ( For tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside.

Make the slaw

Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste&#8211; you want this to taste tangy and flavorful.

Sauce

Make any accompanying sauce. Chipotle Mayo is nice here- feel free to do this ahead.

Grill

Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness and squeeze with a little lime juice.

Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.

Assemble Tacos

 Place fish in the warm tortillas, top with cabbage slaw and and garnishes. Drizzle with the optional ( but delicious)  Chipotle Mayo if you like.

We have made this recipe several times and are in love! My three boys ask for this specific recipe when we are meal planning. It is definitely one of our favorites! Thank you for a delicious meal! We make it with salmon, slaw, the chipotle mayo sauce, and a tomatillo salsa. We have also made the Peruvian green sauce which is also SO good.

We made this last night with tilapia, and cooked it on an indoor grill pan.  It was great!  Wonderful taste combination, and very simple to put together.  We subscribed right away!

Made these tonight with mahi and they were delicious! Followed the recipe exactly except I used yellow onion instead of red and only purple cabbage no green, we did use the optional chipotle Mayo. This is a keeper!

Had this last night we all loved it! Real hit!

This slaw is so easy and delicious! I use lots of spice in seasoning and chipotle Mayo so don’t even bother with the jalapeño.

https://content.jwplatform.com/videos/SvrWpA8W.mp4

Grilled Fish Tacos with Cabbage Slaw- vegan adaptable using tofu, this meal comes together in under 30 minutes. 

Fish%20Tacos%20With%20Cilantro%20Lime%20Cabbage%20Slaw

Grilled fish tacos are perfect for summer grilling. Grilled rockfish, quick pickled slaw, red pepper mango salsa, and spicy avocado dressing.

Monterey jack cheese (optional)

flour tortillas

lb rockfish filet

onion powder

avocado or olive oil

cedar plank

hot sauce**

water***

mango

red pepper*, diced

sweet onion, diced

red cabbage, shredded

apple cider vinegar

sugar

Soak your cedar plank in water for a...

Soak your cedar plank in water for a minimum of 30 minutes prior to use.

Thinly slice the cabbage into shreds. Place in...

Thinly slice the cabbage into shreds. Place in a medium size bowl along with vinegar, sugar, and salt, and toss to combine.

Do this first so that the brine has...

Do this first so that the brine has time to pickle the cabbage. Make sure to stir it once or twice as it rests.

Cut the mango, red pepper, onion, and cilantro...

Cut the mango, red pepper, onion, and cilantro into a small dice and place in a medium mixing bowl. Add the juice of 1/2 a lime and a pinch of salt. Mix to combine and let rest.

In a blender or food processor add the...

In a blender or food processor add the avocado, juice of 1/2 a lime, 1 tsp of hot sauce, and 1/4 cup of water. 

Puree, adding more water one tablespoon at a...

Puree, adding more water one tablespoon at a time until thin and drizzly like a dressing. Adjust hot sauce to taste.

Preheat grill to a medium-high heat.

In a small bowl make spice rub by...

In a small bowl make spice rub by combining together chili powder, garlic powder, onion powder, ground coriander, ground cumin, and salt.

Rub the olive oil on the top side...

Rub the olive oil on the top side of the cedar plank and the top side of the rockfish fillet. Sprinkle on 1/2 of the spice rub and rub in. 

Flip rockfish upside down onto the cedar plank...

Flip rockfish upside down onto the cedar plank so that the seasoned side is down. Oil the top of the rockfish, sprinkle on the remaining spice rub and rub in.

Place cedar plank in the center of your...

Place cedar plank in the center of your preheated grill. Close the top and grill for 10 - 15 minutes or until the fish reaches an internal temperature of 135 - 145 degrees. 

Remove rockfish and cedar plank from the grill...

Remove rockfish and cedar plank from the grill and allow the fish to rest for about 5 minutes. You can serve the fish directly from the cedar plank, but watch out for dribbles as the planks have a tendency to warp. 

If desired, heat your tortillas directly on the...

If desired, heat your tortillas directly on the still hot grill. Turn them after a few seconds to prevent burning. 

Assemble the tacos in any way you choose!!...

Assemble the tacos in any way you choose!! I like mine with a little bit of everything and an extra sprinkle of cilantro.

Grilled fish tacos with jalapeno avocado salsa

500 g (1lb) white fish (skin and bones removed)

tsp taco seasoning

avocados (cubed)

jalapeños (finely chopped)

red onion (finely chopped)

cilantro/coriander (finely chopped)

limes (juiced)

salt (to taste)

tortillas

fresh cilantro/coriander

Drizzle the olive oil over the fish then season generously on both sides with taco seasoning and salt.

To make the jalapeño avocado salsa, cube the avocados and finely chop the jalapeños and cilantro/coriander then add to a bowl.

Season with salt and a generous squeeze of lime juice.

Mix well and set aside.

Preheat an outdoor grill or grill pan over the stove over medium-high heat.

Oil the grates/pan well to prevent sticking.

Add the fish and allow to cook for 3-4 minutes (depending on thickness) then carefully flip over and cook for another 2-3 minutes until the fish is cooked.

Remove from the heat and flake into large chunks with a fork.

Heat the tortillas then add sour cream, flaked fish, salsa and fresh cilantro to assemble the tacos.

Serve immediately.

Grilled Chipotle Fish Tacos with a refreshing Peach Salsa. Summery and light with a little bit of smoky heat.

Chipotle Fish Tacos with Peach Salsa

x six-inch tortillas (corn-flour mix) Grilled

Lime and cilantro

Optional garnishes: grilled scallions, avocado, chipotle mayo, pickled onions

garlic cloves

-3 whole chipotles

tablespoon adobo sauce

tablespoon olive oil

lime juice

teaspoon kosher salt

black pepper

diced, just-ripe peaches (about 3-4 peaches)

lime juice,

tsp sugar

Make the marinade

In a food processor, blend all the marinade ingredients into a fine paste. Rub fish (or portos or tofu) generously with marinade and let marinate at least 20 minutes, or overnight in the fridge. (You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).

Make the Peach Salsa: 

Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact. Dice and place in medium bowl. Half and seed the habanero, and mince it as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches (about 1/3 of the habanero). You can always add more, so start conservatively. Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix. Refrigerate.

Grill: Preheat grill to med-high, and grease the grates well. Place fish using a thin metal spatula.  After a few minutes and grill marks appear, turn over. After 2-3 minutes, move to a cooler spot, or turn heat down to medium-low, cover grill and finish cooking until its cooked to your desired done-ness. You could also finish in the oven. Give fish a good squeeze of lime, and taste for salt, adding if necessary.

Give the tortillas a quick sear on the grill.

Assemble and Serve

Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Feel free to add avocado, chipotle mayo or grilled scallions. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro.

I used strips of Halibut and pan seared…very flavorful! Served with the peach salsa, Mexican Slaw, and Cilantro lime rice.

This is a great recipe. I prepared it using cod which is what we had available. After marinating the fish, I pan seared it briefly since we aren't able to grill it. The peach salsa was fabulous. I used jalapenos which is again what we had available, plus my husband is not a fan of overly spicy food. We did use avacados on our tacos. Do try these--a wonderful summer supper!

Absolutely scrumptious!  Had these with a side of the cold cantaloupe and cucumber soup.  Amazing!

Here's how to make flavor-packed grilled fish tacos! Season the tender white fish with fajita seasoning, then top with pico de gallo and creamy sauce.

Easy Grilled Fish Tacos

pound* tilapia or cod fillets, (wild caught if possible)

fajita seasoning (without salt)

carrot (optional)

green onion

celery

corn tortillas

Chopped cilantro or lime wedges,

Grill the fish

Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Bring the fish to room temperature as the grill preheats.

Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt. Then cover it with the homemade fajita seasoning on all sides.**

Grill the fish*** over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the fish starts to flake when pulled with a fork). When the fish is done, break it with a fork into bite sized pieces.

Make the sauce

 Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.

Warm the tortillas

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or, you can also wrap them in a foil packet and place them on the grill for a minute or two, until warm.

Serve

Assemble the tacos by topping the tortillas with slaw, grilled fish, and sauce. Top with chopped cilantro and a squeeze of lime. 

These Grilled Fish Tacos are made with tender flakey white fish, a simple spice rub, crunchy coleslaw, and corn tortillas. This dish is easy, delicious, and healthier than fried fish tacos, perfect for a light summer weeknight dinner.

coleslaw

chili garlic sauce

smoked paprika

cilantro leaves (, chopped)

In a medium bowl, combine the coleslaw, mayo, chili garlic sauce, lime juice, and pinch of salt. Set aside.

Prepare an indoor or outdoor grill for high heat. Thoroughly coat the grill grates with nonstick spray or oil.

In a small bowl, combine the 1/4 teaspoon of salt, garlic powder, paprika, and coriander. Pat the fish dry and rub both sides with the olive oil and spice mixture.

Place fish on the grill and cook for approx. 3 minutes per side, depending how thick each filet is, until the fish is cooked and the flesh easily flakes with a fork.

About a minute before the fish is done, place tortillas on the grill to lightly toast (keep an eye on them so they don’t burn!)

Assemble the tacos by dividing the fish and slaw among the tortillas. Sprinkle some cilantro on top of each and an extra spritz of lime. Serve immediately.

Loved this recipe.  I would like to start to prepare more fish and this was perfect.  Very simple to make and tasted great.

The recipe was wonderful!  We used some mahi mahi filets that were in the freezer and really enoyed!  I also took no time at all!

I don't usually comment, but these were so very good! And easy! Will definitely make again :)

shout of from Canada. made these with fresh pike we just caught. they were great.

I've been a fan of fish tacos ever since we had some in a seaside restaurant while visiting Tampa some years ago. I made this recipe using Tilapia and we loved them. Thx from Vidalia, GA

I just made these for dinner this evening and they were outstanding!  The flavor of the fish contrasted perfectly with the slaw.  Seriously, I've been trying a lot of fish taco recipes lately and you nailed it with this recipe.  These have officially made it to the official summer rotation list! Thank you!

Just finished dinner and can say these were outstanding.  The fish filets, the rub and coleslaw all had it's own flavor.  Fresh tortillas make a difference, too. This gets ***** (five stars) from me!!

I think I even liked these better than fried. I subbed parsley for the cilantro since my family has that weird gene where cilantro tastes like soap. But no other changes. We LOVED these!

Fresh, healthy and delicious, these Asian-inspired fish tacos are ready for the table in just 30 minutes!

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Top 8 grilled fish tacos recipes from across the web

The most viewed grilled fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Fish Tacos

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The most viewed grilled fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine