This post may contain affiliate links. For more information, please see our affiliate policy.
Summer means lots of easy Grilled Fish Tacos, tucked into soft corn tortillas and topped with a squeeze of fresh lime. You’ll love the easy, flavorful dry rub on the fish and the creamy, chipotle-spiked slaw. It’s a winning combination you can enjoy all season long!
Grilled Fish Tacos are the perfect dinner when you want something light, fresh, and fast. Use bagged coleslaw mix for quick slaw prep, then let it chill while you prepare the fish.
Chili powder, coriander, and cumin are a great mix on the grill, but you can use any spices you have on hand that you like (look for Mexican spices to coordinate with chipotle-flavored slaw). Fajita seasoning works really well here.
Because fish is tender, delicate, and prone to sticking, be sure to clean and oil your grill grate well. A properly pre-heated outdoor or indoor grill helps too! Once the fish is grilled, keep it warm under foil and grill the tortillas until soft and pliable.
Serve these tacos with fresh cilantro, lime wedges, and plenty of chips and salsa. A pitcher of Strawberry Margaritas isn’t a bad idea, either!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chipotle chiles: These canned, smoked jalapeños packed in adobo sauce add 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).
Step-by-step 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.
Recipe tips and variations
- Yield: This recipe makes about 12 Grilled Fish Tacos with slaw, enough for 4 servings with 3 tacos each.
- Storage: Fish tacos are best enjoyed the day you make them, but they are safe (from a food-safety perspective) for up to 4 days in the refrigerator.
- Make ahead: Get a jump start on things but assembling the slaw and mixing up the spice rub a day in advance.
- Beer-battered fish tacos: For a crispy twist, try my Beer Battered Cod recipe in place of the grilled fish.
- Standard slaw: If you’re more of a traditionalist when it comes to slaw, try my classic Coleslaw recipe on your fish tacos.
- Favorite sides for fish tacos: All I want with fish tacos is crunchy tortilla chips with plenty of guacamole, but a side of Mexican Rice would be tasty, too. Or, since you’re firing up the grill anyway, some Mexican Street Corn (Elote) slathered with butter, mayonnaise, lime, Parmesan, and Tajin would be perfect. (Pro tip: If you want your elote to be authentic, use the crumbly Parm from the green shaker.)
- Ground Chicken Tacos: On the lookout for quick chicken tacos instead? Try my easy Ground Chicken Tacos. They are juicy, perfectly seasoned, and perfect for hectic weeknights. They are also lightning fast, ready in about 15 minutes!
Frequently Asked Questions
Yes, any fresh fish that holds up to grilling is fine. These tacos would be delicious with salmon too!
Yes, that’s a great alternative in colder climates or weather. Adjust an oven rack to 5 or 6 inches from the heating element. Preheat the broiler, then line a baking sheet with foil for easy cleanup. Arrange the fish filets on the prepared pan. Broil until the fish begins to brown and flakes when poked with the tip of a knife, about 5 to 8 minutes.
More seafood favorites
Fish and Seafood Recipes
Crab Cakes with Remoulade
Fish and Seafood Recipes
Shrimp Creole
Fish and Seafood Recipes
Beer Battered Cod
Mediterranean Recipes
Pan-Seared Halibut with Peppers and Olives
Join Us
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).
- Yield: This recipe makes about 12 Grilled Fish Tacos with slaw, enough for 4 servings with 3 tacos each.
- Storage: Fish tacos are best enjoyed the day you make them, but they are safe (from a food-safety perspective) for up to 4 days in the refrigerator.
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.
Phenomenal! Absolutely wonderful!! Only used one adobe and the spice level was perfect for us. My 2 kids and husband asked for this recipe to be a repeat. My husband wants me to save this recipe in multiple places, so I won’t lose it.
That’s wonderful, Lisa! I’m glad it was a hit with your husband and kids! – Meggan
Wow! That is one great slaw!! For a quick dinner, I put it on frozen, battered fish (no haters!).
These were really good!