Grilled Fish Tacos
Fire up the grill and transport your taste buds to a coastal paradise with these Grilled Fish Tacos, a vibrant and healthy spin on taco night. Featuring flaky white fish fillets marinated in a zesty blend of lime juice, garlic, chili powder, and cumin, these tacos are grilled to perfection for a smoky, charred flavor. They’re then topped with a refreshing red cabbage slaw and an irresistible homemade chipotle lime sauce for the perfect balance of heat, tang, and crunch. Served in warm corn or flour tortillas, these tacos come together in just 30 minutes, making them an ideal choice for a quick and flavorful weeknight meal. Whether it’s for a family dinner or a backyard barbecue, these grilled fish tacos are guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces small corn or flour tortillas
- 2 cups shredded red cabbage
- 0.25 cup diced red onion
- 0.25 cup chopped cilantro
- 0.5 cup sour cream
- 2 tablespoons mayonnaise
- 1 piece chipotle peppers in adobo sauce
- 1 teaspoon honey
- 1 teaspoon lime zest
Instructions
In a small bowl, whisk together olive oil, lime juice, garlic powder, chili powder, cumin, salt, and black pepper.
Place the fish fillets in a shallow dish and pour the marinade over them. Turn to coat evenly and let marinate for 15 minutes.
Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the fish for 3-4 minutes per side, or until it is opaque and flakes easily with a fork. Remove from heat and set aside.
To make the chipotle sauce, blend together sour cream, mayonnaise, chipotle pepper, honey, and lime zest in a food processor. Adjust seasoning to taste and set aside.
In a medium bowl, toss together shredded cabbage, red onion, and cilantro to make the slaw.
Warm the tortillas in a dry skillet or on the grill for about 30 seconds per side, until pliable.
To assemble the tacos, divide the fish evenly among the tortillas. Top with cabbage slaw and a drizzle of chipotle sauce.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 23.3 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 522 mg | 40% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
