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fish tacos with salmon on a plate
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5 from 5 votes

The Best Grilled Fish Tacos I've Ever Made!

These grilled fish tacos can be made with several types of fish. Salmon, halibut, mahi mahi, snapper and cod are favorites. Just make sure it's a fish that doesn't easily fall apart. If the fish has the skin on, it'll grill up even better.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Grilling
Servings: 6
Calories: 322kcal
Author: Sally Humeniuk

Ingredients

Instructions

  • Toss 4 cups cabbage, 4 Tablespoons cilantro or parsley, 3 scallions, 2 Tablespoons vinegar, 1 teaspoon oil, and ¼ teaspoon salt in a bowl. Refrigerate until serving.
  • In a small bowl, combine the remaining 1 Tablespoon cilantro, ¾ cup mayonnaise, 1 Tablespoon lime juice, 2 teaspoons chipotles (see note below), and 1 minced garlic. Season with salt and pepper to taste. Refrigerate until serving.
  • Lay out fish fillets and pat dry with paper towels to prepare for the rub. Combine 2 teaspoons chili powder, ½ teaspoon coriander, ¼ teaspoon cumin, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a bowl. Brush fish with the remaining Tablespoon oil, and rub evenly with the spice mixture (placing rub on top side only if fish still has skin).
  • Prepare your grill as desired for cooking fish. I use a charcoal grill and heat one side hot with a full layer of coals, and the other side with sporadic coals for lower heat.
  • Once coals are to your liking, grill 4-6 ounce fish with the skin side down first until you start to see it turn opaque, approximately 5 minutes. Turn fish over carefully and grill and addition 3-4 minutes. The skin is practically falling off the fish on its own here.
  • Remove fish from grill and cover with foil while you grill the tortillas.
  • Working in batches, grill 12-6 inch tortillas, turning as needed until warm and lightly charred, about 30 seconds. As the tortillas are done, wrap them in a clean kitchen towel or a large sheet of foil to keep them warm and soft.
  • Cut each fish filet into large chunks for filling the tacos. Smear each tortilla with some of the mayonnaise mixture and top with some of the cabbage slaw and pieces of fish. Serve with the lime wedges.

Nutrition

Calories: 322kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 222mg | Potassium: 205mg | Fiber: 4g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 18.4mg | Calcium: 70mg | Iron: 1.2mg