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I used to think fish tacos were something you could only get at fancy restaurants or beachside cafes. The idea of grilling fish at home seemed too complicated—wouldn’t it fall apart on the grill? Wouldn’t it stick?
Turns out, I was overthinking it. Fish tacos are actually pretty straightforward to make at home, and the grilled version beats the fried kind any day. The key is choosing the right fish and not messing with it too much once it hits the grill. Add some crunchy cabbage slaw, and you’ve got a dinner that feels like a mini vacation.
Why You’ll Love These Grilled Fish Tacos
- Quick weeknight dinner – Ready in just 30-45 minutes, these tacos are perfect when you want something fresh and satisfying without spending hours in the kitchen.
- Healthy and light – Packed with lean white fish, crunchy cabbage slaw, and Greek yogurt instead of heavy sauces, you can enjoy these tacos without feeling weighed down.
- Fresh, bright flavors – The combination of lime, cilantro, and crisp cabbage slaw creates a refreshing taste that’s perfect for any season.
- Simple ingredients – Most of these items are probably already in your pantry and fridge, making it easy to whip up without a special grocery trip.
- Great for entertaining – These colorful tacos look impressive but are actually super easy to make, perfect for casual dinner parties or family taco night.
What Kind of White Fish Should I Use?
For fish tacos, you’ll want to stick with a firm white fish that won’t fall apart on the grill. Mahi mahi is probably your best bet since it has a meaty texture and mild flavor that works perfectly with the taco seasonings. Cod is another great option that’s usually easier to find at most grocery stores, and it flakes nicely while still holding together well. Other white fish like halibut, snapper, or tilapia will also work, but make sure whatever you choose is at least an inch thick so it doesn’t overcook on the grill. Fresh is always ideal, but frozen fish works too – just thaw it completely and pat it dry before seasoning.
Options for Substitutions
These fish tacos are pretty forgiving when it comes to swapping ingredients:
- White fish fillet: Mahi mahi and cod are great, but you can use tilapia, halibut, or even salmon if you prefer. Just adjust cooking time based on thickness – thicker fish needs a few extra minutes per side.
- Greek yogurt: Regular plain yogurt works fine, or you can use sour cream instead. If using sour cream, add it right before serving to prevent curdling.
- White corn tortillas: Yellow corn tortillas or flour tortillas both work well. If you only have flour, they’re a bit more flexible and won’t crack as easily when folding.
- White cabbage: Purple cabbage adds nice color, or try a coleslaw mix from the store to save time. You can even use shredded lettuce if cabbage isn’t your thing.
- Taco seasoning: Make your own by mixing 1 teaspoon each of chili powder and cumin, ½ teaspoon paprika, and a pinch of garlic powder and onion powder.
- Honey: Maple syrup or agave work just as well for sweetening the slaw dressing.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling fish tacos is overcooking the fish, which turns it dry and flaky instead of tender and moist – white fish like mahi mahi and cod cook quickly, so aim for about 3-4 minutes per side depending on thickness.
Another common error is not properly oiling your grill grates, which can cause the delicate fish to stick and fall apart when you try to flip it – brush the grates with oil right before adding the fish.
To prevent your tacos from falling apart, warm your tortillas on the grill for just 30 seconds per side, and don’t overfill them with slaw since too much moisture can make them soggy.
For the best flavor, let your fish marinate in the lime juice and seasonings for at least 15 minutes before grilling, but don’t go longer than 30 minutes or the acid will start to “cook” the fish and change its texture.
What to Serve With Grilled Fish Tacos?
These fish tacos are pretty much a complete meal on their own, but I love serving them with some classic Mexican sides to make it feel like a real fiesta. Mexican rice or cilantro lime rice is always a hit, and you can’t go wrong with some refried beans or black beans on the side. A simple guacamole with tortilla chips is perfect for sharing, or try some elote (Mexican street corn) if you want something a little different. For drinks, these tacos pair amazingly with a cold beer, margaritas, or even just some lime-infused sparkling water to keep things refreshing.
Storage Instructions
Refrigerate: The cabbage slaw actually gets better after sitting in the fridge for a few hours – the flavors really meld together nicely. Store it in an airtight container for up to 3 days. The grilled fish is best enjoyed fresh, but leftover cooked fish will keep in the fridge for 2-3 days in a covered container.
Make Ahead: You can prep the slaw up to a day ahead of time, which makes taco night so much easier! The fish marinade can also be mixed and the fish can marinate for up to 4 hours before grilling. Just keep the tortillas and toppings separate until you’re ready to assemble.
Warm Up: Leftover fish tastes great when gently warmed in a skillet over medium heat for just a minute or two. Don’t overcook it or it’ll get tough! The slaw is actually refreshing served cold, so no need to warm that up – just give it a quick stir before serving.
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1250
- Protein: 85-95 g
- Fat: 35-42 g
- Carbohydrates: 130-145 g
Ingredients
For marinating the fish:
- 1 tbsp olive oil
- Juice of 1 lime
- 1 garlic clove, finely chopped
- 1 tbsp taco seasoning
- 1.5 lb firm white fish fillet (such as cod or mahi mahi)
For the slaw and dressing:
- 1/2 cup plain greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tbsp honey
- Zest and juice from 1 lime
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 3 cups shredded white cabbage
- 1 shredded carrot
For assembling the tacos:
- 8 white corn tortillas
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil (to brush grill grates)
Step 1: Marinate the Fish
- 1 tbsp olive oil
- juice of 1 lime
- 1 garlic clove, finely chopped
- 1 tbsp taco seasoning
- 1.5 lb firm white fish fillet (such as cod or mahi mahi)
In a large bowl, whisk together 1 tablespoon olive oil, the juice of 1 lime, finely chopped garlic, and taco seasoning until well combined.
Add the fish fillets to the bowl and gently toss to coat all sides of the fish with the marinade.
Cover and let the fish marinate at room temperature for 20 to 30 minutes to allow the flavors to infuse.
Step 2: Prepare the Cabbage Slaw
- 1/2 cup plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tbsp honey
- zest and juice from 1 lime
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 3 cups shredded white cabbage
- 1 shredded carrot
In a separate large bowl, whisk together the Greek yogurt, mayonnaise (if using), honey, lime zest and juice, salt, pepper, and ground cumin until smooth and creamy.
Add the shredded cabbage and carrot to the dressing.
Toss everything thoroughly so the vegetables are evenly coated with the tangy, creamy dressing.
I like to let the slaw sit for a few minutes to help the flavors meld, and the cabbage will soften slightly.
Step 3: Warm the Tortillas
- 8 white corn tortillas
Preheat your grill to medium-high heat.
Place the corn tortillas on the hot grill and warm for about 30 seconds on each side, or until the tortillas are pliable and have slightly browned spots.
As you finish each batch, wrap the tortillas in a clean kitchen towel to keep them warm and soft while you prepare the fish.
Step 4: Grill and Flake the Fish
- 1 tbsp olive oil (to brush grill grates)
- marinated fish from Step 1
Brush the grill grates with the remaining tablespoon of olive oil to prevent sticking.
Grill the marinated fish fillets (from Step 1) over medium-high heat for approximately 3-5 minutes per side, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork.
Transfer the cooked fish to a large plate and gently flake it into large pieces.
For more flavor, I like to squeeze a bit of fresh lime over the warm fish before serving.
Step 5: Assemble the Tacos
- coleslaw from Step 2
- warmed tortillas from Step 3
- flaked grilled fish from Step 4
- 2 tbsp fresh cilantro, chopped
To assemble, place a generous scoop of coleslaw (from Step 2) onto each warmed tortilla (from Step 3).
Top with chunks of flaked grilled fish (from Step 4) and finish each taco with a sprinkle of fresh chopped cilantro.
Serve immediately, and enjoy your delicious fish tacos!
