Grilled Fish Tacos with Coleslaw

One of my favorite things to order at Mexican restaurants is grilled fish tacos. Breaded fish or fried fish might be more popular, but I always opt for grilled fish because it’s healthier and the flavor of the fish (not the breading) is the main focus. Making grilled fish tacos at home is as easy as rubbing a taco seasoning on the fish, grilling them and fixing some tacos.

This grilled fish taco recipe is fresh, flavorful and fast. To save time, it’s a great idea to thaw the fish overnight and set with the marinade in the morning. I also save time by using a pre-made taco seasoning and then add lime juice, olive oil and extra garlic. Finally, another big timesaver is using a store bought coleslaw dressing.

Crisp and creamy coleslaw for fish tacos is a must! I use Litehouse Coleslaw dressing to make it quick and easy. The dressing is the perfect blend of sweet and tangy, and it won’t “water out” when added to cabbage. That’s a bonus when you’re doing an assembly-style taco bar. And, all Litehouse dressings are sold cold. That means there’s no need to let your coleslaw chill in the refrigerator before you serve it – one less thing to worry about!

How to make grilled fish tacos

Prepare the fish

To prep the grilled fish tacos, start by combining the seasoning in a large bowl. I use pre-mixed taco seasoning and I add fresh garlic, olive oil and lime juice. Check if the taco seasoning you’re using has salt in the ingredients. And if not, be sure to season the mahi mahi with salt.

After the seasoning is well combined, add the fish on top and rub the seasoning all over on both sides. I recommend letting it sit for 20-30 minutes while you make the coleslaw.

Mix the shredded cabbage, coleslaw dressing and cilantro in a large bowl and set it aside while you grill the fish.

Assemble the fish tacos

When you grill the fish, they will cook super fast. So, keep an eye on it, especially if you’re using thin pieces of fish. Once grilled on both sides, remove from heat and allow the fish to rest for a couple minutes. This actually finishes off the cooking and lets the flavors from the seasoning settle in.

Then you can cut the fish into large chunks. You can use a fork to do this and the fish will flake off very naturally and easily. And then you’re ready to serve the tacos for an assembly style dinner.

Tips for making grilled fish tacos

1. Make sure to dab the fish dry before marinating it. This is especially key if you’re using frozen fish that you’ve thawed. It will release a lot of water, so make sure to dab it with a paper towel and then add it to the marinade.
2. Allow time for the fish to marinate. In a hurry, we’re all tempted to skip this part and just cook the fish immediately after seasoning. But allowing it to sit in the marinade for even 20 minutes lets the mahi mahi soak up all the olive oil, lime juice and the delicious taco seasoning.
3. Don’t overcook the fish. Depending on the type of fish or thickness of the fish you’re using, the time will vary here. But I would estimate 3-5 minutes per side for most white-fleshed mild fish. You’ll know the fish is ready when it starts to flake off easily.
4. Heat the tortillas on the grill. Heating the tortillas on the grill or grill pan not only softens them but also brings out their flavor. You only need to heat them for 30-60 seconds per side until you notice the tortillas develop air pockets.

Frequently Asked Questions

What kind of fish should I use for fish tacos?

I recommend going with what gives you the best flavor – white-fleshed, flaky and lean fish. Think of mahi mahi, cod, halibut, grouper or flounder. They have a mild flavor, they’re quick to grill and they’re easy to find. My favorite to use is cod and mahi mahi, both of which are inexpensive and widely available.

What kind of tortillas do you use for fish tacos

White corn tortillas are the best in my opinion. They are also what is most commonly served with grilled fish tacos at restaurants. That’s because the flavor of the corn really shines when combined with the grilled fish. I love this guide from Food and Wine about when to use corn versus flour.