posted September 07, 2022
Grilled Fish Tacos
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.
Grilled Fish Tacos
These grilled fish tacos are classic fish tacos that are perfect for just about any meal. They’re seasoned with my taco-seasoning style Fiesta Rub for an added kick and are topped with the most amazing homemade cilantro lime slaw.
These tacos are also very versatile and can be tweaked however needed for your family or guests. You can skip the slaw and go with very simple toppings like cilantro, crema, avocado, and lime, or swap out the Fiesta Rub for a more classic Fish and Veggie Rub. The options really are endless for these grilled fish tacos.
Best Fish for Grilled Fish Tacos
In all honestly, the best fish for grilled fish tacos is whatever you like best!
This recipe calls for mahi mahi, but any firm white fish will work well. If you have a favorite fish, go with that! All you’ll need to do is adjust the cooking times as needed for the thickness of your fish. (Make sure you have a reliable meat thermometer on hand to check the temperature of the fish on the grill).
I used mahi mahi since it’s our family’s favorite, but you can also use cod, halibut, tilapia, turbot, or even salmon if you want to mix things up from the classic.
How to Grill Fish Tacos
Let’s get to making these fish tacos, shall we? Here’s how to grill fish tacos that will taste way better than those you get from your favorite restaurant.
- Preheat and prep grates. Fire up the grill and preheat it to 450 degrees F. Scrape any residue off the grates. Place a paper towel between tongs and dip it in avocado oil. Oil the cleaned grill grates.
- Make the slaw. Combine cabbage, cilantro, and green onions in a large bowl. Combine ingredients for the slaw dressing in a separate bowl. Place both in the refrigerator and mix right before assembling the fish tacos.
- Season. Season all sides of the fish with Hey Grill Hey Fiesta Rub. You can make this rub from scratch using my recipe for Homemade Fiesta Rub, or you can purchase a bottle from the Hey Grill Hey Store.
- Grill the fish. Place the seasoned fish on the oiled grates and grill for 4 minutes per side. Flip once. Continue to cook the fish until the internal temperature reads 145 degrees F. Remove the fish from the grill and tent with foil. Flake the fish just before assembling the tacos.
- Grill the tortillas. Place the tortillas on the grill and cook for a few minutes per side until they are warmed through. Remove them from the grill and wrap them in aluminum foil.
- Assemble. Combine the vegetables and dressing together for the slaw. Assemble the fish tacos using two tortillas, flaked grilled fish, cilantro lime slaw, and other toppings as desired.
Tips for Keeping Fish From Sticking on the Grill
Honestly, the trickiest part of making grilled fish tacos is keeping the fish from sticking on the grill! Lucky for you, I’ve compiled a few key tips for helping you flip those fillets with ease.
- Clean your grates thoroughly. Any debris on the grill grates can cause a sticky point while grilling your fish, plus the added char flavor from old stuck-on food is never delicious.
- Oil your grates. Once the grates are clean, I like to lightly wipe them with a paper towel saturated with high-heat cooking oil, like avocado oil.
- Preheat your grates thoroughly before grilling your fish. If your grates are still cold, your fish will certainly form quite an attachment and be near impossible to flip.
- Don’t flip your fish before it’s ready. Once the first side of your fish is ready to flip, it will actually self-release from the grates. Try to flip too soon, and you’ll have sticky fish.
More Grilled Fish Recipes
Looking for some other awesome fish to put in your fish tacos? Check out these other awesome grilled fish recipes from Hey Grill Hey.
Grilled Fish Taco Recipe
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Grilled Fish Tacos with Cilantro Lime Slaw
- 4 mahi mahi fillets (or your favorite white fish)
- 1 Tablespoon avocado oil
- 2 Tablespoons Hey Grill Hey Fiesta Rub
- 16 small corn tortillas
Cilantro Lime Slaw
- 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
- Mexican crema
- avocado (sliced)
- 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.
- 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.
- Season. Season the fish fillets on all sides with Fiesta Rub.
- 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.
- 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.
- 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.
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