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
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!
How To Make These Grilled Fish Tacos
Grilled Fish Tacos with Chili-Lime Slaw
Ingredients
- 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
Instructions
- 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.
Darlene says
shout of from Canada
Just caught some fresh pike.
This recipe inspired me
thank you
Pauline says
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.
Amy @Very Culinary says
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!
Tracie says
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
Amy @Very Culinary says
Hi Tracie – Tilapia is a great substitute and is widely available at most markets. Enjoy!
Sam says
Silly question, is it prepared coleslaw (like the kind already made) or just the shredded cabbage? Thanks!
Amy @Very Culinary says
Hi Sam! – not a silly question. I used the prepared coleslaw because I wanted the mix of carrots and green/purple cabbage.
Tina says
What garlic chili sauce was used, and where is it usually purchased?
Amy @Very Culinary says
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.
Matt Wilson says
Can’t wait to cook this
Lynne says
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!
Amy says
Awesome!! So happy to hear it!
Joanne says
(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.
Mom says
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!!
Tiffany | baking at tiffanys says
I love fish tacos. These are making me hungry. Great to hear barramundi are available at Costco too!
Jen says
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.
Amy says
Yay! Thanks, Jen! :D <3 You and Jay would love these.
Rachel says
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. :)
Amy says
You could bake or saute them, too. But nothing is like grilled!
Mom says
These look really tasty and will make them as soon as I find the fish.
Erika says
This looks insanely good!! Want that entire plate, like right now.
Sandi Benoit says
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*
Amy says
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.
Tieghan says
I LOVE fish tacos and these look awesome!! Holy yum!!