Grilled Fish Tacos with Cabbage Slaw Recipe

Summer means lots of easy Grilled Fish Tacos with Cabbage Slaw, tucked into smoky, grilled corn tortillas and topped off with a squirt of lime. When you’re not eating them, you’ll be dreaming about them.

Looking for things to eat inside a tortilla? Chicken Tinga is fabulous, spicy, and feeds a large group! Turkey Tacos are so good that it’s bound to become a weeknight staple. And a perfect copycat recipe for Chipotle’s famous steak, done just the way you like it? It’s taco Tuesday somewhere!

Summer means lots of easy Grilled Fish Tacos with Cabbage Slaw, tucked into smoky, grilled corn tortillas and topped off with a squirt of lime. When you’re not eating them, you’ll be dreaming about them.

On a table, set out some hot sauces, salsas, slaw, and beans. Maybe some Cilantro Lime Rice. Guests can build their own fun at the taco bar and all of a sudden, you’re the most enthralling host ever. All because you actually had time to mingle and talk to people instead of hide out in the kitchen, cooking.

Making Grilled Fish Tacos for a summertime fiesta? Then you’ll need more than the recipe calls for! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

What’s the best kind of fish for fish tacos?

Any firm-fleshed, white flaky fish will do nicely. Think mahi mahi, halibut, cod, flounder, grouper, even swordfish. Look for fresh fish, preferably from ocean waters.

Tilapia is also a sustainable option, as is catfish, but the flavors might not be as “clean” tasting as ocean fish.

Finally, you could make these with salmon, too—they’d still be fabulous. Any fresh fish that holds up to grilling is fine; don’t be afraid to ask your fishmonger for recommendations.

What about tortillas?

Corn or flour tortillas, whatever you prefer, or a mixture of both so everyone gets their favorite. If you have a choice of sizes, select a tortilla that is small enough for tacos, so everyone can eat several.

How to make spicy Cabbage Slaw:

Remember that little can of chilies in adobo sauce that works its magic in Chicken Adobo and copycat Chipotle Chicken? Hopefully you have one in your pantry—it’s the secret ingredient in this zesty cabbage slaw.

Summer means lots of easy Grilled Fish Tacos with Cabbage Slaw, tucked into smoky, grilled corn tortillas and topped off with a squirt of lime. When you’re not eating them, you’ll be dreaming about them.

Chilies in adobo are actually chipotle chilies, or smoked jalapeños, and they’re gloriously spicy. If you’re making the slaw for a group, you may want to err on the mild side and use just one chili. If you know everyone likes a little heat, go for three.

The recipe calls for green cabbage, but if red cabbage looks better at the store, grab it instead. It will make things extra colorful! To get a step ahead of things, you can assemble the slaw up to a day in advance and store it in the refrigerator.

In a big bowl, whisk together the mayonnaise, lime juice, minced chilies, olive oil, vinegar, and garlic. Season to taste with salt and pepper. Then fold in the cilantro*, scallions, and cabbage. Then chill it until it’s ready to eat.

Summer means lots of easy Grilled Fish Tacos with Cabbage Slaw, tucked into smoky, grilled corn tortillas and topped off with a squirt of lime. When you’re not eating them, you’ll be dreaming about them.

*Hate cilantro? Leave it out!

How to make Grilled Fish Tacos:

First, assemble a super simple dry rub for the fish using ground coriander (cilantro seed) cumin, and chili powder.

Pat the fish fillets dry with a paper towel, then lightly coat with olive oil. Rub the spice mixture over each filet then season them to taste with salt and pepper.

Summer means lots of easy Grilled Fish Tacos with Cabbage Slaw, tucked into smoky, grilled corn tortillas and topped off with a squirt of lime. When you’re not eating them, you’ll be dreaming about them.

Fish cooks quickly, so try to have everything ready to go by the time you put the fish on the grill.

When it’s time to cook, grill the fillets on oiled grates over medium hot heat until the flesh flakes apart when poked with the tip of a knife. Depending on the fish it could take 10-15 minutes. Fish is cooked when it registers 140 degrees internally.

Summer means lots of easy Grilled Fish Tacos with Cabbage Slaw, tucked into smoky, grilled corn tortillas and topped off with a squirt of lime. When you’re not eating them, you’ll be dreaming about them.

Remove the fish from the grill and place it on a platter to rest, tented with foil. It will stay warm while the tortillas cook.

Grill the tortillas in batches until warm, about 10 seconds per side. Wrap them in a clean towel or inside foil to keep the extras warm while everyone stuffs their face.

Summer means lots of easy Grilled Fish Tacos with Cabbage Slaw, tucked into smoky, grilled corn tortillas and topped off with a squirt of lime. When you’re not eating them, you’ll be dreaming about them.

Can you broil fish for tacos?

Broiled fish tacos, absolutely! Where there’s a will, there’s a way. In the winter, or if weather doesn’t allow, any fish cooks beautifully under the broiler.

Turn on the broiler. While the broiler heats up, line a rimmed baking sheet with foil for easier clean up, then arrange the fish fillets on the pan.

Place the fish 5 to 6 inches away from the broiler for about 5 minutes, until the edges of the fish begin to brown and the fish flakes when poked with the tip of a knife.

You can quickly heat the tortillas in a dry skillet or over the open flame on the stove, turning quickly with tongs until lightly charred at the edges and warm.

Then all you have to do is assemble the tacos and feast!

 

Grilled Fish Tacos with Cabbage Slaw Recipe

Summer means lots of easy Grilled Fish Tacos with Cabbage Slaw, tucked into smoky, grilled corn tortillas and topped off with a squirt of lime. When you’re not eating them, you’ll be dreaming about them.

Course Main Course
Cuisine American
Keyword fish, tacos
Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Calories 587 kcal

Ingredients

For the slaw:

  • 1/2 cup mayonnaise
  • 1 to 3 chipotle chiles in adobo minced (to taste)
  • 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 (6 cups)
  • 1/4 cup chopped fresh cilantro
  • 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 (or hailbut or swordfish)

For serving:

  • 12 (6 inch) corn tortillas

Instructions

To make the slaw:

  1. 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).

  2. Stir in cabbage, cilantro, and scallions. Cover and chill while preparing the fish.

To make the fish:

  1. In a small bowl, combine chili powder, coriander, and cumin. Pat fish dry with paper towels and rub with 1 tablespoon olive oil.

  2. Rub with spice mixture, then season to taste with salt and pepper. Place fish on a wire rack set over a rimmed baking sheet and refrigerate until grill is ready.

To use a charcoal grill:

  1. Open bottom vent completely. Light large chimney starter filled with 6 quarts charcoal briquettes. When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

  2. Cleaning cooking grate, then brush generously with well-oiled paper towels until grate is black and glossy, about 5 to 10 times. Place fish on grill, perpendicular to bars of cooking grate.

  3. 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 140 degrees on an internal thermometer). Transfer fish to platter, tent with foil, and let rest for 5 minutes while grilling tortillas.

To use a gas grill:

  1. Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

  2. Cleaning cooking grate, then brush generously with well-oiled paper towels until grate is black and glossy, about 5 to 10 times. Place fish on grill, perpendicular to bars of cooking grate.

  3. 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 140 degrees on an internal thermometer). Transfer fish to platter, tent with foil, and let rest for 5 minutes while grilling tortillas.

To grill tortillas:

  1. 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 assemble tacos:

  1. Cut each fillet into 3 equal pieces. To each warmed tortilla, add a piece of fish and top with cabbage slaw.

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