Best Grilled Fish Taco Recipe

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With just one bite of these Super Easy Grilled Fish Tacos with White Sauce, you’ll be transported to the Cabo San Lucas beaches.

We love to serve these with my Cilantro Lime Rice and a side of Guacamole because they’re vibrant, flavorful, and quick to prepare any night of the week!

These grilled fish tacos are perfect if you prefer something lighter and fresh rather than the crispy, beer-battered fish tacos.

JUST ABOUT THE BEST GRILLED FISH TACOS YOU’LL EVER EAT! | SAM THE COOKING GUY

Grilled Fish Tacos with Cilantro Lime Slaw 🔗

These grilled fish tacos are loaded with tender, flaky white fish and topped with a cilantro lime slaw that will knock your socks off. The spice-rubbed mahi mahi is grilled to perfection, and the crunchy bite of slaw is simply mouthwatering.

Prep: 20min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 454 kcal, Carbohydrate 52 g, Protein 38 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 124 mg, Sodium 302 mg, Fiber 7 g, Sugar 5 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

  • 4 mahi mahi fillets (or your favorite white fish)
  • 1 Tablespoon avocado oil
  • 2 Tablespoons Hey Grill Hey Fiesta Rub
  • 16 small corn tortillas
  • 1 cup shredded cabbage (I like a mix of red and green)
  • ¼ cup green onions (diced)
  • ¼ cup cilantro (chopped)
  • 1 Tablespoon avocado oil
  • 2 teaspoons honey
  • 2 teaspoons kosher salt
  • 1 Tablespoon lime juice
  • lime wedges
  • cilantro
  • Mexican crema
  • avocado (sliced)

Instruction:

  1. Preheat and season grates. Preheat your grill to high heat (around 450 degrees F) for direct heat grilling. Place a folded paper towel between tongs and dip it in avocado oil. Brush the saturated paper towel lightly across clean grill grates.
  2. Make the slaw. In a large bowl, combine the cabbage, cilantro, and green onions. In a small bowl, combine all ingredients for the slaw dressing. Set aside and wait to mix the dressing into the slaw until just before serving.
  3. Season. Season the fish fillets on all sides with Fiesta Rub.
  4. Grill. Place the seasoned fillets on the oiled grill grates and close the lid. Grill the fillets for about 4 minutes per side, flipping gently once the fillets start to release easily from the grates. If your fish are sticking, allow them to cook for another minute or two before attempting to flip. Grill the fish until the fillets reach an internal temperature of 145 degrees F.
  5. Grill the tortillas. Remove the fillets to a platter and tent lightly with foil. Quickly grill the tortillas until they are slightly charred and warmed through. Wrap the tortillas tightly in aluminum foil to keep them warm until serving.
  6. Assemble the fish tacos. Combine the dressing with the slaw. Assemble your tacos with two warm corn tortillas, some flaked grilled fish, a healthy topping of the cilantro lime slaw, and your favorite toppings. I strongly recommend Mexican crema, avocado, more cilantro, and a squeeze of fresh lime.

FAQ

What is the white sauce on fish tacos made of?

What kind of fish to use for fish tacos: Popular white fish for fish tacos include halibut, tilapia, mahi mahi, snapper, cod, bass, and catfish.

Are fish tacos better with corn or flour tortillas?

Sour cream, mayonnaise, and lime juice are typically used to make that tangy, mildly spicy white sauce that frequently goes with Baja style fish tacos, though some variations also include cumin, cilantro, or hot sauce.

What kind of fish is good for fried fish tacos?

Corn tortillas are the most appropriate choice for fish tacos because they are the most true to the original cuisine; however, if you prefer flour tortillas, you are welcome to use them instead.

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