Grilled Fish Tacos with Cabbage Slaw

Fresh, flavorful, and perfect for summer grilling, these grilled fish tacos are topped with crunchy cabbage slaw and a smoky chipotle sauce everyone loves.

These Grilled Fish Tacos are one of our favorite warm-weather dinners. Firm fish like salmon, mahi mahi, halibut, or cod get coated in a smoky spice rub, grilled until tender and flaky, then tucked into warm tortillas with crunchy cabbage slaw and a creamy chipotle sauce. They feel restaurant-worthy but are easy enough for a casual summer dinner.

Serve these tacos with my Classic Mexican Rice or a simple summer fruit salad for an easy warm-weather meal.

Why You’ll Love These Grilled Fish Tacos

• Great for summer grilling season
• Works with several types of fish
• Fresh, smoky, and flavorful
• Easy enough for weeknights
• The slaw and chipotle sauce can be made ahead

Best Fish for Fish Tacos

Salmon is one of my favorite choices for grilled fish tacos because it stays moist and flavorful on the grill. But several firm fish varieties work beautifully here including mahi mahi, halibut, cod, red snapper, and even grouper. The key is choosing a fish that holds together well during grilling.

If your fish still has the skin on, even better. The skin helps protect the fish from overcooking and makes grilling easier.

The Crunchy Cabbage Slaw

The cabbage slaw keeps these grilled fish tacos fresh, crisp, and full of texture. Shredded cabbage, scallions, and cilantro are lightly dressed with olive oil and apple cider vinegar for a simple slaw that balances the smoky fish and creamy sauce beautifully. If you’re not a cilantro fan, parsley works well too.

The Chipotle Tartar Sauce

This easy Chipotle Tartar Sauce adds the perfect smoky, creamy finish to the tacos. A little chipotle pepper in adobo sauce gives it depth and gentle heat without overpowering the fish. Fresh lime juice brightens everything up while the mayonnaise keeps it rich and smooth. It’s simple to stir together ahead of time and pairs beautifully with the grilled fish and crunchy slaw.

FAQ

Here are a few helpful tips and common questions before you fire up the grill.

What fish works best for fish tacos?

Firm fish like salmon, mahi mahi, halibut, cod, or snapper all work well because they hold together during grilling.

Can I make these ahead?

The cabbage slaw and chipotle sauce can both be made several hours ahead. Grill the fish just before serving.

Are grilled fish tacos spicy?

Not really. The chipotle sauce adds smoky flavor more than heat. For extra spice, add more chipotle peppers or hot sauce.

Can I use flour tortillas?

Absolutely. Corn tortillas give a more traditional flavor, but flour tortillas work well too.

These Grilled Fish Tacos are the kind of meal that feels special without requiring much effort. The smoky grilled fish, crunchy slaw, and creamy chipotle sauce all come together for a fresh summer dinner that’s easy enough for weeknights but perfect for entertaining too.

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5 from 2 votes

Grilled Fish Tacos with Cabbage Slaw

These Grilled Fish Tacos are fresh, flavorful, and perfect for summer dinners. Firm fish is coated in a smoky spice rub, grilled until flaky, then layered into warm tortillas with crunchy cabbage slaw and a creamy chipotle sauce.

Course Grilling

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 773

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

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For the cabbage slaw

• 4 cups green cabbage finely shredded
• 5 Tbsps fresh cilantro minced, or parsley
• 3 scallions sliced thin
• 2 Tbsps apple cider vinegar
• 4 tsps light olive oil or avocado oil, divided
• salt and pepper to taste

For the chipotle tartar sauce

• ¾ cup mayonnaise
• 1 Tbsp fresh lime juice
• 2 tsps canned chipotle chile in adobo sauce minced
• 1 clove garlic minced
• salt and pepper to taste

For the fish tacos

• 4 6 oz. salmon filets or any other firm fish, 1-inch thick
• 2 tsps chili powder
• ½ tsp ground coriander
• ¼ tsp ground cumin
• salt and pepper to taste
• 12 6-inch corn tortillas
• Lime wedges for serving

Instructions

Make the cabbage slaw

• In a large bowl, toss together the cabbage, 4 tablespoons cilantro or parsley, scallions, vinegar, 1 teaspoon oil, and a pinch of salt. Refrigerate until ready to serve.
  4 cups green cabbage, 5 Tbsps fresh cilantro, 3 scallions, 2 Tbsps apple cider vinegar, 4 tsps light olive oil, salt and pepper

Make the chipotle tartar sauce

• In a small bowl, stir together the mayonnaise, lime juice, chipotle peppers, adobo sauce, remaining cilantro, and garlic. Season with salt and pepper to taste. Refrigerate until ready to serve.
  ¾ cup mayonnaise, 1 Tbsp fresh lime juice, 2 tsps canned chipotle chile in adobo sauce, 1 clove garlic, salt and pepper

Grill the fish tacos and serve

• Pat the fish dry with paper towels. In a small bowl, combine the chili powder, coriander, cumin, salt, and pepper. Brush the fish with the remaining oil and coat evenly with the spice mixture.
  4 6 oz. salmon filets, 2 tsps chili powder, ½ tsp ground coriander, ¼ tsp ground cumin, salt and pepper
• Prepare a grill for medium-high heat and oil the grates well. Grill the fish skin-side down first, if using skin-on fish, for about 5 minutes or until the fish begins turning opaque around the edges. Carefully flip and cook another 3 to 4 minutes, until flaky and cooked through.
• Transfer the fish to a plate and loosely cover with foil. Grill the tortillas for about 30 seconds per side until warm and lightly charred.
  12 6-inch corn tortillas
• Break the fish into large chunks. Fill each tortilla with chipotle sauce, cabbage slaw, and fish. Serve with lime wedges.
  Lime wedges for serving

Notes

• Salmon, mahi mahi, halibut, cod, and snapper all work well here.
• Skin-on fish grills especially well and helps keep the fish moist.
• The slaw and sauce can both be prepared several hours ahead.
• For milder tacos, reduce the amount of chipotle pepper.
• Avocado slices, cotija cheese, or pickled onions are delicious optional toppings.

Nutrition Facts

Grilled Fish Tacos with Cabbage Slaw

Amount Per Serving

Calories 773 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 25g

Monounsaturated Fat 15g

Cholesterol 111mg37%

Sodium 840mg37%

Potassium 1200mg34%

Carbohydrates 42g14%

Fiber 8g33%

Sugar 4g4%

Protein 40g80%

Vitamin A 982IU20%

Vitamin C 36mg44%

Calcium 140mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from America’s Test Kitchen Healthy Family Cookbook.