Description
These Grilled Fish Tacos feature tender, spice-rubbed white fish grilled to perfection and served with a fresh citrus slaw and creamy cilantro-lime mayonnaise. Perfect for a quick and flavorful meal, this recipe combines the smoky char of grilled fish with zesty and creamy toppings for delicious handheld tacos.
Ingredients
Cilantro-Lime Mayo
- ¼ cup packed fresh cilantro leaves
- ¼ cup packed baby spinach leaves
- 1 clove garlic
- ½ cup mayonnaise
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper, to taste
Citrus Slaw
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- ½ tablespoon vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (12-ounce) bag coleslaw mix (combination of green and purple cabbage, and carrots)
- ½ cup packed fresh cilantro leaves
Grilled Fish
- 1 ½ teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 ½ teaspoons vegetable oil
- 1 ½ pounds firm-fleshed white fish such as cod, halibut, or mahi-mahi (cut into approximately 1-inch-by-4-inch pieces)
Additional
- 14 to 16 small flour tortillas (fajita size, about 6-inch diameter) or corn tortillas (gently heated to soften)
- Lime wedges, for serving
Instructions
- Make Cilantro-Lime Mayo: In a food processor or blender, add fresh cilantro and baby spinach leaves, ensuring they are dry. Process until finely chopped. Add garlic and pulse until minced. Add mayonnaise, 1 tablespoon lime juice, salt, and pepper to taste; puree until smooth. Refrigerate the mayo until ready to serve.
- Prepare Citrus Slaw Dressing: In a small bowl, whisk together honey, 2 tablespoons lime juice, salt, and pepper. Slowly whisk in vegetable oil until emulsified. Adjust seasoning as needed.
- Toss the Slaw: Just before serving, combine the coleslaw mix and fresh cilantro in a large bowl. Toss with the prepared citrus dressing to coat evenly.
- Season the Fish: In a small bowl, mix kosher salt, chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle the spice mixture over the fish pieces. Drizzle vegetable oil on top and gently toss to evenly coat.
- Preheat the Grill: Heat your grill to medium-high or high heat. Grease the inside of a fish grill basket to prevent sticking.
- Grill the Fish: Arrange the seasoned fish pieces inside the grill basket. Grill for approximately 2 to 3 minutes per side (5 to 6 minutes total), or until the fish is opaque, flakes easily, and an internal thermometer reads 145°F. If you do not have a grill, you may cook the fish in a nonstick skillet over medium-high heat until cooked through.
- Remove Fish From Grill: Carefully remove the fish pieces from the grill basket, using a small spatula if needed to loosen any stuck pieces.
- Assemble Tacos: Warm the tortillas. On each tortilla, place a scoop of citrus slaw, top with a piece of grilled fish, then drizzle generously with cilantro-lime mayo. Serve immediately with lime wedges on the side for extra flavor.
Notes
- Make sure the cilantro and spinach leaves are dry before blending the mayo to achieve a smooth texture.
- You can substitute corn tortillas for a gluten-free option, just warm gently to avoid cracking.
- If you don’t have a grill or grill basket, cook the fish in a nonstick skillet on the stovetop instead.
- Adjust the seasoning of the slaw and mayo to your preference for salt and lime brightness.
- Use a food thermometer to ensure fish is cooked to safe internal temperature of 145°F.
