Description
These grilled fish tacos are a quick and flavorful meal featuring tender, spice-rubbed white fish fillets grilled to perfection. Paired with a zesty chili-lime coleslaw and fresh cilantro on warm corn tortillas, they offer a perfect balance of smoky, tangy, and fresh flavors ideal for a light and satisfying dinner.
Ingredients
Coleslaw Dressing
- 2 cups coleslaw
- 3 tablespoons mayonnaise
- 2 teaspoons chili garlic sauce
- 1/2 tablespoon fresh lime juice
- Pinch of coarse salt
Fish & Seasoning
- 1 pound 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
Additional Ingredients
- 1/4 cup fresh cilantro leaves, chopped
- 6 whole corn tortillas
Instructions
- Prepare the Coleslaw Dressing: In a medium bowl, mix together the coleslaw, mayonnaise, chili garlic sauce, fresh lime juice, and a pinch of coarse salt. Stir well and set aside to let the flavors meld.
- Preheat the Grill: Set up your indoor or outdoor grill for high heat. Make sure to thoroughly coat the grill grates with nonstick spray or brush with oil to prevent sticking.
- Season the Fish: In a small bowl, combine the salt, garlic powder, smoked paprika, and ground coriander. Pat the fish fillets dry with a paper towel. Rub both sides of each fillet with olive oil, then evenly sprinkle and rub in the spice mixture.
- Grill the Fish: Place the seasoned fish fillets on the hot grill. Cook for about 3 minutes per side, depending on thickness, until the fish is opaque and easily flakes with a fork.
- Toast the Tortillas: About one minute before the fish is done, place the corn tortillas on the grill. Toast them lightly on each side, watching closely to avoid burning.
- Assemble the Tacos: Divide the cooked fish evenly among the warmed tortillas. Top each with a generous spoonful of the prepared coleslaw, sprinkle chopped cilantro leaves over, and finish with an extra spritz of fresh lime juice. Serve immediately for best flavor and texture.
Notes
- Use a firm white fish like tilapia, halibut, mahi mahi, snapper, or cod for best grilling results.
- Adjust the chili garlic sauce amount to control the heat level in the coleslaw.
- To avoid sticking, always oil the grill grates before cooking fish and tortillas.
- Fresh lime juice added at the end brightens and balances the smoky flavors.
- For extra flavor, add sliced avocado or a drizzle of crema on top of the tacos.