These Grilled Fish Tacos are made with tender, flaky white fish, a simple spice rub, crunchy chili‑lime slaw, and warm corn tortillas. Light, flavorful, and quicker than the fried version, they make a perfect summer weeknight dinner or casual weekend meal.
Grilled Fish Tacos Recipe
I tried my first fish tacos in San Diego about 15 years ago. Back then I wasn’t a big fish fan, and fish inside a tortilla sounded odd — but that first bite changed everything. Even when the fish is fried, the combination of bright slaw, tangy lime, and warm tortillas is unforgettable. Grilling the fish keeps the tacos lighter while still delivering terrific flavor.
Why You’ll Love This Grilled Fish Tacos Recipe
- Versatile fish: Use any firm, flaky white fish you can find—cod, tilapia, mahi mahi, halibut, or snapper all work well.
- Simple seasoning and slaw: A modest spice rub and a creamy chili‑lime slaw create contrast with the mild fish for a satisfying bite every time.
- Healthier alternative: Grilling cuts calories and fat compared with deep frying, while still keeping the fish moist and flavorful.
Ingredients Needed
Below are the main ingredients. Quantities and full measurements are provided in the recipe card further down.
- Fish: 1 lb lean white fish fillets (tilapia, cod, mahi mahi, halibut, or snapper)
- Dry rub: coarse salt, garlic powder, smoked paprika, ground coriander
- Olive oil: helps the rub adhere and keeps the fish moist
- Slaw: undressed tri‑colored coleslaw, mayonnaise, chili garlic sauce, fresh lime juice, salt
- Corn tortillas: good quality store‑bought or homemade corn tortillas, warmed
- Fresh herbs: chopped cilantro for topping (or parsley if you prefer)
How to Make Grilled Fish Tacos
This recipe comes together quickly — about 25 minutes from start to finish.
- Make the slaw: In a medium bowl combine the coleslaw mix, mayonnaise, chili garlic sauce, lime juice, and a pinch of coarse salt. Stir to coat and set aside so flavors meld.
- Prepare the grill: Heat an indoor or outdoor grill to high and oil the grates so the fish won’t stick.
- Season the fish: Pat the fillets dry. In a small bowl mix 1/4 teaspoon coarse salt, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and 1/4 teaspoon ground coriander. Rub both sides of the fish with 1 tablespoon olive oil, then sprinkle or rub on the spice blend.
- Grill the fish: Place fillets on the hot grill and cook approximately 3 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
- Warm the tortillas: About a minute before the fish is done, lay tortillas on the grill for a quick char and to warm through—watch them carefully to avoid burning.
- Assemble: Divide the grilled fish among the tortillas, top with the chili‑lime slaw, a sprinkle of chopped cilantro, and an extra squeeze of lime. Serve immediately.
Can I Make Grilled Fish Tacos in the Oven?
Yes. If you don’t have access to a grill or prefer to cook indoors, bake the fillets at 350°F (175°C) for 12–15 minutes, or until the fish flakes easily with a fork. The slaw can be made ahead and refrigerated for up to two days.
What to Serve with Fish Tacos
These fish tacos are great on their own, but you can round out the meal with sides such as Spanish rice, cilantro‑lime rice, Mexican street corn salad (esquites), or a bright restaurant‑style salsa. Simple chips and guacamole also pair nicely.
Proper Storage
Fish tacos are best eaten right away, but you can prepare components in advance. Store cooked fish in an airtight container in the refrigerator for up to one day; reheat gently with a splash of olive oil or lime juice to maintain moisture. Make the slaw up to two days ahead and keep chilled. Store tortillas at room temperature wrapped in a clean towel, or warm briefly before serving.
More Fish Recipes to Try
- Tuscan Butter Salmon
- Honey Glazed Salmon
- Salmon Patties
- Creamy Baked Halibut
- Fish Piccata
- Sheet Pan Cod with Asparagus and Cherry Tomatoes
Recipe Card: Grilled Fish Tacos
Servings: 6 tacos • Prep: 15 mins • Cook: 10 mins • Total: 25 mins
Ingredients
- 2 cups coleslaw mix
- 3 tablespoons mayonnaise
- 2 teaspoons chili garlic sauce
- 1/2 tablespoon fresh lime juice
- Pinch coarse salt
- 1 lb lean white fish fillets (tilapia, halibut, mahi mahi, snapper, or 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 corn tortillas
Instructions
- Combine coleslaw, mayonnaise, chili garlic sauce, lime juice, and a pinch of salt in a medium bowl. Set aside.
- Heat grill to high and brush grates with oil.
- Mix the 1/4 teaspoon salt with the garlic powder, smoked paprika, and coriander. Pat fish dry and rub both sides with olive oil and the spice mix.
- Grill fish about 3 minutes per side, depending on thickness, until it flakes easily.
- Warm tortillas on the grill for about a minute before the fish is done.
- Assemble tacos with fish, slaw, cilantro, and an extra squeeze of lime. Serve immediately.
Notes
If you don’t have a grill, bake fillets at 350°F for 12–15 minutes or until cooked through. Times vary with thickness and type of fish.
Nutrition (per taco)
Serving: 1 taco • Calories: 141 kcal • Carbohydrates: 3 g • Protein: 14 g • Fat: 8 g • Saturated Fat: 1 g • Polyunsaturated Fat: 4 g • Monounsaturated Fat: 3 g • Trans Fat: 0.01 g • Cholesterol: 35 mg • Sodium: 269 mg • Potassium: 361 mg • Fiber: 1 g • Sugar: 1 g • Vitamin A: 99 IU • Vitamin C: 10 mg • Calcium: 24 mg • Iron: 0.5 mg
I hope you love this easy, flavorful Grilled Fish Tacos recipe. If you try it, leave a rating or note so others can benefit from your tips and experience.