Grilled Fish Tacos

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These Grilled Fish Tacos are made with tender flakey white fish, a simple spice rub, crunchy coleslaw, and corn tortillas. This dish is easy, delicious, and healthier than fried fish tacos, perfect for a light summer weeknight dinner.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: fish tacos, grilled fish tacos, grilled fish tacos recipe

Servings: tacos

Ingredients

2 cups coleslaw
3 tablespoons mayonnaise
2 teaspoons chili garlic sauce
1/2 tablespoon fresh lime juice
pinch of coarse salt
1 pound lean white fish fillets (tilapia , halibut, mahi mahi, snapper, cod)
1/4 teaspoon coarse salt
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground coriander
1 tablespoon olive oil
1/4 cup fresh cilantro leaves , chopped
6 whole corn tortillas

Instructions

In a medium bowl, combine the coleslaw, mayo, chili garlic sauce, lime juice, and pinch of salt. Set aside.
Prepare an indoor or outdoor grill for high heat. Thoroughly coat the grill grates with nonstick spray or oil.
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 olive oil and spice mixture.
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 easily 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 cilantro on top of each and an extra spritz of lime. Serve immediately.

Notes

Don't have a grill? 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.

Nutrition