Grilled Fish Tacos
Updated Jun 07, 2025
Grilled Fish Tacos made with marinated white fish that cooks for about 10 minutes on the grill and is served in corn tortillas with an easy homemade slaw.
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grilled fish tacos!
Grilled fish tacos are something I usually make when I’ve got a piece of white fish that needs to get used up. Most of the time, I use cod or mahi-mahi, whatever is on sale or already in the freezer. I’ll throw together a quick marinade, heat up the grill, and it comes together fast. The fish gets smoky, the slaw adds some crunch, and it’s an easy dinner! I like that these fish tacos aren’t a “fussy” recipe. Just season, grill, assemble, and eat.
Happy Cooking!
– Yumna
Grilled Fish Taco Ingredients
- Fish marinade: Mix together olive oil, minced garlic and lime juice to marinate your fish!
- Coleslaw dressing: For my coleslaw, I like to use the zest and juice from a lime mixed in with Greek yogurt, mayonnaise, cumin, and taco seasoning (if I have the time, I love to make my own, but store-bought seasoning will still work).
- White fish fillet: I like Mahi Mahi for grilled fish tacos, but any flaky white fish (like cod or snapper) will work, too. It’s totally up to you! Plus, you can use fresh or frozen fish.
- Cabbage and carrot: I like to shred my own cabbage and carrot, but you can just buy premade coleslaw mix, too.
- Corn tortillas: I love corn tortillas for these fish tacos (instead of flour) because the sweetness of the corn pairs well with the fish.
- Toppings: I like to top these tacos with fresh, chopped cilantro but feel free to add in any fresh herbs or garnishes you like! I’m a fan of sliced avocado, corn salsa, guacamole, peach salsa, pickled red onions, or crumbled queso fresco!
How to Make Grilled Fish Tacos
Grilled Fish Taco Recipe
Grilled Fish Tacos made with marinated white fish that cooks for about 10 minutes on the grill and is served in corn tortillas with an easy homemade slaw.
Video
Ingredients
For the Fish Tacos
- 2 tablespoons olive oil divided
- 1 lime juiced
- 1 garlic clove minced
- 1 tablespoon taco seasoning
- 1 ½ pounds white fish fillet like mahi mahi or cod
For the Coleslaw
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise optional
- 1 tablespoon honey
- 1 lime zest and juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- 3 cups white cabbage shredded
- 1 carrot shredded
For Assembly
- 8 white corn tortillas
- 2 tablespoons cilantro chopped
Instructions
- In a large bowl, whisk together 1 tablespoon olive oil, lime juice, garlic and taco seasoning. Add the fish to the bowl to coat it with the marinade. Let stand 20 to 30 minutes for the fish to absorb the flavor.
- Meanwhile, in another large bowl, whisk together greek yogurt, mayonnaise if using, honey, lime zest and juice, salt, pepper and cumin until well combined. Add the cabbage and carrots on top and toss to combine.
- Preheat grill to medium-high heat. Place the tortillas on the grill and warm for 30 seconds per side, until the tortilla is pliable and begins to brown slightly. Wrap them in a kitchen towel while cooking the fish.
- Brush grill grates with remaining tablespoon of olive oil and grill the fish for about 3-5 minutes on each side, depending on thickness. Transfer fish to a plate and flake into large chunks.
- Place the coleslaw on the heated tortillas. Add the flaked fish on top and sprinkle with the cilantro.
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. For best results, store all the taco ingredients separately though, and not assembled.
Freezing Instructions: You can also freeze any leftover grilled fish in the freezer for up to 3 months. To re-heat, thaw in the fridge overnight and then sear on a pan for a couple minutes each side until heated through.
Make-Ahead Tips: To save time, you can marinate the fish up to 24 hours in advance. You can also mix the coleslaw in advance since the dressing won’t water it down.
Substitutes: For best results, follow the recipe as is. You can use any type of fish you’d like though, and feel free to change up the seasoning.
Nutrition
Serving: 2tacos, Calories: 426kcal, Carbohydrates: 37g, Protein: 41g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 88mg, Sodium: 506mg, Potassium: 831mg, Fiber: 6g, Sugar: 9g, Vitamin A: 2695IU, Vitamin C: 30mg, Calcium: 129mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Dry the fish. This is especially important if using frozen fish because it will release a lot of moisture as it thaws! Excess water will also prevent the fish from absorbing the marinade. Regardless of whether I’m using fresh or frozen fish, I always blot the fish dry with a paper towel before adding it to the marinade.
- Grill the tortillas. Corn tortillas taste dry before they’re toasted, so I like to grill the tortillas until they’re warmed through and lightly brown (which doesn’t take very long!). That way, they’re flexible, easier to eat, and much more delicious.
- Prevent the fish from sticking to the grill. Your fish might stick to the grill for two reasons: the grates aren’t greased with oil, or they’re dirty. I like to brush the grill grates with oil and use a grill brush to clean the grates well before cooking.
Serving Ideas
- Add guacamole: For extra veg, protein, and creaminess, I love to top these fish tacos with my Guacamole Dip with Corn.
- Grill some fruit: For an added sweet element, I like to throw a little fruit on the grill (like pineapple or grilled fruit kabobs) while cooking the fish for some extra punch!
- Make corn salad: I love a corn salad, especially in the summer. But there’s nothing my Mexican Street Corn Salad pairs with better than these grilled fish tacos!
Comments
Been looking for this exact recipe today
So glad you found my recipe, Sonia! Hope you enjoy it.
The best marinade for fish tacos! Practical and punch full of flavor. Used a bag of cabbage mix for the slaw and the sauce was soo good. I topped it with Siete Jalepeno bolana sauce & cilantro. Perfect addition to homemade taco tuesdays.
Yay, so happy you loved the recipe!! Thank you, Emily!
This is an outstanding recipe. I made this last night for my family, including my parents, and they all went CRAZY. Mom and Dad live in Florida for the winter, so they know fish tacos. They couldn’t get over how flavorful and delicious these tacos were. My mom called me last night AND AGAIN THIS MORNING to tell me how much she loved these tacos. She said she dreamt about them!!! I made the slaw (yum) and also paired with a fresh mango salsa. SOOOOOOOOOOSOSO Good! Thank you for healthy and delicious recipes! *side note…the frozen Mahi from Costco works amazingly well with this recipe.
I love that your mom was dreaming about my fish tacos, that is amazing!! Thank you so much, Lisa! I’m glad your family loved the recipe!!
These are so easy and so good!!
Sounds Good! I’ve cooked for many years and have never been asked to make a fish taco. I’ve never tried one either, but after reading this recipe and how you make it sound,…..I’m going to have to give it a try. Thanks
Thank you! Can’t wait for you to give it a try! Let me know what you think.
This was a huge hit! (Like all of your recipes 🤭) my local store didn’t have fresh Mahi Mahi so I made it with Salmon and it was amaaazing. Can’t wait to make it again with Mahi Mahi this time!
That’s amazing to hear! This is definitely good with salmon too. Hope you enjoy it with the mahi mahi!
Sooo good!!! Made it with my favorite fish-Mahi Mahi. 👍🏼
I love that! Glad you enjoyed!
I feel tempted to try this recipe after seeing its video…looks tasty too
Aww, I hope you try it!