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Large plate of grilled fish tacos topped with coleslaw, avocado and pico de gallo
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5 from 17 votes

Grilled fish tacos with coleslaw

Grilled Fish Tacos are a fresh, flavorful and fast summer recipe - they're filled with tender flaky mahi mahi, topped with a creamy coleslaw, avocados and salsa
Course Entree
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 people
Calories 414kcal
Author Yumna Jawad


  • 1 pound mahi mahi
  • 2 tablespoons olive oil divided
  • 1 lime juiced
  • 1 garlic clove minced
  • 1 tablespoon taco seasoning
  • 8 White corn tortillas
  • 3 cups shredded white cabbage
  • ½ cup Litehouse coleslaw dressing
  • 2 tablespoons chopped cilantro plus more for serving
  • Salsa for serving


  • To prepare fish: Whisk together half the olive oil, lime juice, garlic and taco seasoning. Add the mahi mahi to the bowl to coat it with the marinade. Let stand 20 to 30 minutes for the fish to absorb the flavor.
  • To prepare coleslaw: Toss the shredded cabbage, coleslaw dressing and fresh cilantro in a medium bowl. Refrigerate until ready to use.
  • Preheat grill to medium-high heat. Brush grill grates with remaining olive oil and grill mahi mahi for about 3-5 minutes on each side, depending on thickness. Transfer fish to a plate and shred with a fork into large chunks.
  • Serve the grilled mahi mahi on the corn tortillas with coleslaw, avocado and salsa



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 marinade 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. 
* Please note the nutrition label does not include any toppings.


Serving: 2tacos | Calories: 414kcal | Carbohydrates: 36g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 406mg | Potassium: 675mg | Fiber: 5g | Sugar: 9g | Vitamin A: 345IU | Vitamin C: 24.6mg | Calcium: 90mg | Iron: 2.3mg