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5 from 18 votes

Grilled Fish Tacos

Grilled Fish Tacos are a fresh, flavorful and fast summer recipe - they're filled with tender flaky white fish, topped with a creamy, crunchy coleslaw.
Course Entree
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 people
Calories 426kcal
Author Yumna Jawad


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 shredded white cabbage
  • 1 medium carrot shredded

For Assembly

  • 8 white corn tortillas
  • 2 tablespoons chopped cilantro


  • 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.



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. 


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