Description
These Smoky Grilled Fish Tacos feature flaky white fish fillets seasoned with smoky spices, grilled to perfection, and topped with a crisp, refreshing cilantro lime slaw. Perfectly balanced with smoky, tangy, and creamy flavors, these tacos are an ideal choice for a healthy, flavorful taco night or summer BBQ.
Ingredients
Fish
- 1½ pounds white fish fillets (cod, mahi-mahi, or tilapia recommended)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Slaw
- 3 cups shredded cabbage
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- Salt and pepper to taste
To Serve
- 8 corn tortillas
- Lime wedges
- Sliced avocado (optional)
Instructions
- Season the Fish: In a bowl, mix the smoked paprika, chili powder, cumin, garlic powder, salt, and black pepper with olive oil. Coat the white fish fillets evenly with this spice mixture to ensure a smoky, flavorful crust when grilled.
- Grill the Fish: Preheat the grill to medium-high heat. Place the seasoned fish fillets on the grill and cook for 3 to 4 minutes per side, or until the fish flakes easily with a fork and has visible grill marks. Avoid overcooking to keep the fish moist.
- Prepare the Slaw: In a mixing bowl, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, and Greek yogurt. Stir until well blended and season with salt and pepper to taste. This slaw provides a cool, tangy contrast to the smoky fish.
- Warm the Tortillas: Warm the corn tortillas on the grill or in a dry skillet until pliable and slightly toasted, about 30 seconds per side.
- Assemble the Tacos: Flake the grilled fish into large pieces and distribute them evenly onto the warmed tortillas. Top with a generous amount of the cilantro lime slaw.
- Garnish and Serve: Optionally garnish the tacos with sliced avocado and serve with lime wedges for an additional burst of fresh, zesty flavor.
Notes
- Cod, mahi-mahi, or tilapia are excellent options for the white fish fillets.
- Be careful not to overcook the fish to maintain its flaky and moist texture.
- You can substitute mayonnaise or Greek yogurt with sour cream if preferred.
- Avocado slices add creaminess but are optional.
- For extra heat, add a dash of hot sauce or chopped jalapeños to the slaw.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
