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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!
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 copycat Chipotle Chicken? Hopefully, you have one in your pantry—it’s the secret ingredient in this zesty cabbage slaw.
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.
*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 with salt and pepper.
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 145 degrees internally.
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.
Can you broil fish for tacos?
Broiled fish tacos, absolutely! Where there’s a will, there’s a way. In the winter, or if the 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!
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Grilled Fish Tacos with Spicy Slaw
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 ½ teaspoon salt and ¼ 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).
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Wow! That is one great slaw!! For a quick dinner, I put it on frozen, battered fish (no haters!).
These were really good!