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!
First time I ever had fish tacos 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.
Fish Tacos Recipe – Why We Love Them
- The fish: 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 seasoning and coleslaw: 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!
- Healthier than deep fried fish tacos: These Grilled Fish Tacos are a fantastic alternative to the traditional deep fried version. Easier, healthy, but still incredibly delicious.
- Corn Tortillas: We use our homemade corn tortillas recipe for these, which takes them up another level.
What 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.
Coleslaw for Fish Tacos
As much as we absolutely love this coleslaw recipe, these fish tacos call for a coleslaw mix – one that doesn’t already have dressing on it. If you can’t find a mix, just use shredded cabbage.
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.
What to Serve with Fish Tacos
These are goon their own, but here are some suggested sides to round out the meal:
Other Fish Recipes We Love
How To Make Fish Tacos
To make this fish taco recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Grilled Fish Tacos
- 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.
Reader Questions and Reviews
The recipe was wonderful! We used some mahi mahi filets that were in the freezer and really enoyed! I also took no time at all!
I don’t usually comment, but these were so very good! And easy! Will definitely make again :)
shout of from Canada
Just caught some fresh pike.
This recipe inspired me
I love fish and shrimp tacos and make them often. Do you have any interesting side dishes you serve with yours?
Just found your blog and am loving it! Thanks so much.
Hi Pauline! So glad you found me! I don’t usually make a side with these…the slaw sort of serves as the vegetable, and with the tortillas, it really is a full meal for us. They’re so delicious…hope you make them!
These look awesome! I’ve been a fan of fish tacos ever since we had some in a seaside restaurant while visiting Tampa some years ago. I know the fish has to be firmer than most, but what if you can’t find barramundi? What other type of fish would you recommend? I have some ideas, but would love your thoughts on it. Thx from Vidalia, GA
Hi Tracie – Tilapia is a great substitute and is widely available at most markets. Enjoy!
Silly question, is it prepared coleslaw (like the kind already made) or just the shredded cabbage? Thanks!
Hi Sam! – not a silly question. I used the prepared coleslaw because I wanted the mix of carrots and green/purple cabbage.
What garlic chili sauce was used, and where is it usually purchased?
It’s found in most regular grocery stores in the International aisle. I use a brand called Lee Kum Kee, but I’m sure any brand would be fine.
Can’t wait to cook this
I just made these for dinner this evening and they were outstanding! The flavor of the fish contrasted perfectly with the slaw. Seriously, I’ve been trying a lot of fish taco recipes lately and you nailed it with this recipe. These have officially made it to the official summer rotation list! Thank you!
Awesome!! So happy to hear it!
(a) those photos!! gorgeous. the light is just perfect.
(b) I always feel so sad going into summer and seeing all these grilling recipes because I will never have a grill…oh life in NYC.
Just finished dinner and can say these were outstanding. I’m sold on the barramundi fish filets, the rub and coleslaw. Each had it’s own flavor. Fresh tortillas make a difference, too. I used cilantro rather than regular parsley for an extra bit of flavor. This gets ***** (five stars) from me!!
I love fish tacos. These are making me hungry. Great to hear barramundi are available at Costco too!
I AM making these. Your pics are fantastic…so much so that the second one made me drool. Seriously, there’s a puddle on my desk.
Yay! Thanks, Jen! :D <3 You and Jay would love these.
These look sooooooooo good. I love love love fish tacos! I’m going to ask my Mom to grill these, since I don’t do well with open flames. :)
You could bake or saute them, too. But nothing is like grilled!
These look really tasty and will make them as soon as I find the fish.
This looks insanely good!! Want that entire plate, like right now.
I’ll see if they’re at my Costco today! Wednesday is Costco day!! Amy they look and sound amazing!! Married 39 years and never had a fish taco…*Hangs her head in shame*
I can’t believe it! First time I ever had one was in San Diego about 20 years ago. Sounded so strange at the time, but I immediately fell in love! If you can’t find them at Costco, they are also sound under the Waterfront Bistro name at Safeway in the frozen section.
I LOVE fish tacos and these look awesome!! Holy yum!!