These Grilled Fish Tacos are made with a simple spice rub, crunchy kicked-up coleslaw, and corn tortillas. Use whatever white fish you like (tilapia, cod, mahi mahi, or halibut) for this easy and delicious dish. Perfect for a weeknight dinner!
Where I am, summer weather usually hits early. Earlier than most people I officially make the shift, swapping out the long sleeved shirts and pants for shorts and tank tops, and tucking away my folder full of casserole and dense pasta recipes. I hate being in limbo, so this always feels good.
It’s also the time my grill goes from friend, to best friend. And I make Grilled Fish Tacos.
First time I ever had a fish taco was in San Diego about 15 years ago. I wasn’t a fish lover at the time, like I am now, and the idea of fish in a taco sounded so unappealing. But I’m so glad I listened to my friends, because they were one of the best foods I had ever eaten. Granted, the fish was deep fried – and we all know that everything deep fried is awesome – but I consider it, dare I say, a pivotal moment in my young culinary life.
Because, you guys, fish tacos are amazing. Fried or grilled. And have been one of my favorite things ever since.
What Makes These Grilled Fish Tacos So Great
- You can use whatever fish you have on hand or is readily available at your local market – cod, tilapia, mahi mahi, or even halibut.
- The simple spice rub and crunchy kicked-up coleslaw, along with soft, flavorful corn tortillas, are balanced out perfectly with a mellow white fish. Summer grilling perfection!
- These Grilled Fish Tacos are a fantastic alternative to the traditional deep fried version. Easier, healthy, but still incredibly delicious.
What’s the Best Kind of Fish to Use for Fish Tacos?
You want a mild white fish for this recipe. Cod, tilapia, mahi mahi, halibut, or even barramundi would all work well.
Can I Make Grilled Fish Tacos in the Oven?
Yes! If you don’t have a grill (or it’s too cold outside), you can bake the the fillets in the oven at 350 degrees F for 12-15 minutes (depending on the type of fish, size, and thickness), or until the fish is cooked through and flakes easily with a fork.
Do I Use Prepared Coleslaw or a Mix?
This recipe calls for a coleslaw mix – one that doesn’t already have dressing on it. If you can’t find a mix, just use shredded cabbage.
Where Can I Find Garlic Chili Sauce?
This is in most regular grocery stores, in the International aisle. I like to use a brand called Lee Kum Kee, but I’m sure any brand would be fine.
other fish recipes we love
How To Make These Grilled Fish Tacos
Grilled Fish Tacos with Chili-Lime Slaw
- 2 cups coleslaw
- 3 tablespoons plain Greek yogurt
- 2 teaspoons garlic chili sauce
- 1/2 tablespoon lime juice
- pinch of kosher salt
- 1 pound lean white fish fillets (tilapia , halibut, mahi mahi, snapper, cod)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/4 cup fresh parsley leaves , chopped
- 6 whole corn tortillas
- In a medium bowl, combine the coleslaw, yogurt, chili sauce, lime juice, and pinch of salt. Set aside.
- Prepare an indoor or outdoor grill for high heat.
- 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 spice mixture.
- Thoroughly coat the grill grates with nonstick spray or oil.
- 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 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 parsley on top of each and an extra spritz of lime. Serve immediately.