Grilled Fish Tacos
These amazing grilled fish tacos are perfect for families who want a healthy dinner that actually tastes incredible! Everyone from kids to grandparents will love these flavorful tacos. Plus, they’re packed with protein and ready in under an hour.
Recipe Details
Timing & Servings: Prep Time: 20 minutes, Cook Time: 30 minutes, Total Time: 50 minutes, Serves: 6 people (2 tacos each).
Nutrition Profile: Mediterranean Diet, Healthy Aging, Healthy Immunity, High-Protein, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 333 Calories, 11g Fat, 30g Carbs, 31g Protein.
Ingredients You’ll Need
Chili powder: You’ll need 4 teaspoons, and if you can find New Mexico or ancho chile powder, that’s even better! It gives the fish such a rich, smoky flavor that’s not too spicy.
Lime juice: You’ll use 4 tablespoons total – 2 for the fish rub and 2 more for the creamy coleslaw. Fresh lime juice makes all the difference here!
Extra-virgin olive oil: Just 2 tablespoons to help all those spices stick to the fish and add healthy fats.
Ground cumin: One teaspoon adds that warm, earthy flavor that makes these tacos taste authentic.
Onion powder and garlic powder: One teaspoon each gives you all that savory flavor without any chopping!
Salt and pepper: You’ll need 1 teaspoon salt plus 1/8 teaspoon more for the coleslaw, and freshly ground pepper tastes best.
Fish: 2 pounds of mahi-mahi or Pacific halibut, cut into 4 portions. These fish are sustainably caught and have the perfect texture for grilling!
Reduced-fat sour cream: 1/4 cup makes the coleslaw creamy and tangy.
Low-fat mayonnaise: Another 1/4 cup helps create that perfect coleslaw dressing.
Fresh cilantro: 2 tablespoons chopped up adds such a fresh, bright flavor to the coleslaw.
Lime zest: 1 teaspoon gives you that extra citrus punch that really makes the coleslaw pop!
Sugar: Just 1 teaspoon balances out the tangy lime in the coleslaw.
Cabbage: 3 cups of finely shredded red or green cabbage – whichever you prefer! Both taste great.
Corn tortillas: 12 medium tortillas that you’ll warm up. Corn tortillas are naturally gluten-free and taste so much better than cold ones!
How to Make Grilled Fish Tacos
Step 1: Mix your chili rub in a small bowl. Combine chili powder, 2 tablespoons lime juice, olive oil, cumin, onion powder, garlic powder, salt, and pepper. Rub this amazing mixture all over your fish pieces. Let the fish sit for 20 to 30 minutes so all those flavors can soak in.
Step 2: Make your creamy coleslaw while the fish marinates. Mix sour cream, mayonnaise, cilantro, lime zest, remaining lime juice, sugar, 1/8 teaspoon salt, and pepper in a medium bowl. Stir until it’s smooth and creamy. Add your shredded cabbage and toss everything together. Pop it in the fridge until you’re ready to serve.
Step 3: Preheat your grill to medium-high heat. This usually takes about 10 minutes.
Step 4: Oil your grill grates with a paper towel dipped in oil and held with tongs. You can also use a grilling basket if you prefer. Grill the fish for 3 to 5 minutes per side. You’ll know it’s done when it flakes easily with a fork.
Step 5: Transfer the fish to a platter and break it into large chunks. Warm your tortillas and serve everything family-style! Let everyone build their own tacos with the fish, coleslaw, and warm tortillas.
Easy and Quick Grilled Fish Tacos Version
Want to make this even faster? You can use pre-made coleslaw mix from the store! Just buy a 16-ounce bag of coleslaw mix and toss it with the dressing ingredients. This saves you about 10 minutes of prep time. You can also use a store-bought taco seasoning packet instead of mixing your own spices – just follow the packet directions!
Serving Ideas
These tacos are a complete meal on their own, but they’re amazing with some simple sides! Serve them with crispy baked sweet potato fries or fresh guacamole and chips. A cold Mexican beer or sparkling water with lime makes the perfect drink pairing.
Storage
Store leftover fish and coleslaw separately in the fridge for up to 3 days. Reheat the fish gently in the microwave for 30 seconds or in a skillet over medium heat for 2 minutes. The coleslaw actually tastes better the next day after all the flavors blend together!
Substitutions
No mahi-mahi or halibut? Try cod, tilapia, or even salmon! Don’t have corn tortillas? Flour tortillas work great too. You can swap Greek yogurt for the sour cream to make it even healthier. If you’re not a cilantro fan, try fresh parsley instead.
Pro Tips
- Perfect fish every time: Don’t flip the fish too early! Let it cook for the full 3-5 minutes on each side so it doesn’t stick to the grill.
- Extra flavor boost: Add a pinch of smoked paprika to your spice rub for an even smokier taste.
- Coleslaw secret: Make the coleslaw at least 30 minutes ahead so the cabbage softens slightly and absorbs all those delicious flavors.
- Warm tortilla trick: Wrap your warmed tortillas in a clean kitchen towel to keep them soft and warm while you’re eating.
FAQs
Can I make these tacos without a grill?
You bet! You can cook the fish in a large skillet over medium-high heat with a little oil. Cook for the same amount of time – 3 to 5 minutes per side. You’ll still get that great flavor from the spice rub!
How spicy are these tacos?
They’re pretty mild! The chili powder adds more flavor than heat. If you want them spicier, add a pinch of cayenne pepper to the rub or serve with hot sauce on the side.
Can I prep anything ahead of time?
Sure! You can make the coleslaw up to 4 hours ahead and keep it in the fridge. You can also mix up the spice rub and store it in a small container for up to a week.
What if I can’t find the special chili powders mentioned?
No worries! Regular chili powder from your spice rack works perfectly fine. The New Mexico or ancho chile powders just add a little extra depth, but your tacos will still taste amazing with regular chili powder.
I hope you love these grilled fish tacos as much as my family does! They’ve become our go-to summer dinner. Let me know how yours turn out – I’d love to hear about any fun variations you try!
