Grilled Fish Taco Recipe
Craving something fresh and vibrant? These grilled fish tacos bring together tender, flaky white fish, a zesty yogurt-based slaw, and warm tortillas for a quick, satisfying meal.
Ingredients
For the Grilled Fish Tacos
- 1½ pounds white fish fillet e.g., cod, mahi mahi
- 2 tablespoons olive oil divided
- 1 lime juiced
- 1 garlic clove minced
- 1 tablespoon taco seasoning
- 8 white corn tortillas
For the Coleslaw
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise optional
- 1 tablespoon honey
- 1 lime zested and juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- 3 cups white cabbage shredded
- 1 carrot shredded
For Serving
- 2 tablespoons fresh cilantro chopped
Instructions
- Marinate the Fish: In a large bowl, whisk together 1 tablespoon olive oil, lime juice, garlic, and taco seasoning. Add the fish fillets and turn to coat. Let them marinate for 20-30 minutes.
- Make the Coleslaw: In another bowl, whisk the Greek yogurt, mayonnaise (if using), honey, lime zest and juice, salt, pepper, and cumin. Add shredded cabbage and carrot, tossing until evenly coated. Adjust seasoning as desired.
- Prep the Tortillas: Preheat the grill to medium-high heat. Brush grill grates with remaining 1 tablespoon olive oil. Place tortillas on the grill for 30-60 seconds per side until warm and pliable. Keep them wrapped in a clean towel while you cook the fish.
- Grill the Fish: Gently place the marinated fish fillets on the oiled grates. Grill for 3-5 minutes per side, depending on thickness, until lightly charred and fully cooked. Transfer to a plate and flake with a fork.
- Assemble: Spoon coleslaw onto warmed tortillas. Top with flaked grilled fish. Garnish with chopped cilantro. Serve immediately.
Notes
- Fish Options: Mahi, cod, halibut, or snapper work well in this grilled fish taco recipe.
- Advance Prep: Marinate the fish and prepare the coleslaw up to a day ahead for quick assembly.
- Leftovers: Store leftover fish, slaw, and tortillas separately in airtight containers for up to 3 days. Reheat fish gently on the stovetop or enjoy cold in a salad.