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–+ servings
Grilled fish tacos on a white serving dish.
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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 Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Seafood
Keyword: Grilled Fish Tacos
Servings: 4 people
Author: Susie Bulloch

Ingredients

Cilantro Lime Slaw

  • 1 cup shredded cabbage I like a mix of red and green
  • ¼ cup green onions diced
  • ¼ cup fresh cilantro leaves chopped

Slaw Dressing

Optional Toppings

  • lime wedges
  • fresh cilantro leaves
  • Mexican crema
  • avocado sliced

Instructions

  • 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.
    1 Tablespoon avocado oil
  • 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.
    1 cup shredded cabbage, ¼ cup green onions, ¼ cup fresh cilantro leaves, 1 Tablespoon avocado oil, 2 teaspoons honey, 2 teaspoons Kosher salt, 1 Tablespoon fresh lime juice
  • Season. Season the fish fillets on all sides with Fiesta Rub.
    4 mahi mahi fillets, 2 Tablespoons Hey Grill Hey 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.
    16 small soft flour or corn tortillas
  • 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.
    lime wedges, fresh cilantro leaves, Mexican crema, avocado

Nutrition

Calories: 454kcal | Carbohydrates: 52g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 302mg | Potassium: 959mg | Fiber: 7g | Sugar: 5g | Vitamin A: 574IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 3mg