Here’s how to make flavor-packed grilled fish tacos! Season the tender white fish with fajita seasoning, then top with pico de gallo and creamy sauce.
- 1 pound* tilapia or cod fillets, (wild caught if possible)
- 1 tablespoon olive oil
- 2 tablespoons homemade fajita seasoning (without salt)
- 1 teaspoon kosher salt
- 3 cups shredded red cabbage (or a mix of red and green cabbage)
- 1 shredded or grated carrot (optional)
- 1 green onion
- 2 1/2 tablespoons lime juice
- 1/4 teaspoon each celery salt and kosher salt (or all kosher salt)
- 1 recipe Fish Taco Sauce (or Lime Crema, Cilantro Lime Crema, Chipotle Sauce or Spicy Mayo)
- 8 corn tortillas
- Chopped cilantro or lime wedges, for serving (optional)
- Grill the fish: Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Bring the fish to room temperature as the grill preheats.
- Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt. Then cover it with the homemade fajita seasoning on all sides.**
- Grill the fish*** over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the fish starts to flake when pulled with a fork). When the fish is done, break it with a fork into bite sized pieces.
- Make the sauce: Make the Fish Taco Sauce.
- Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
- Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or, you can also wrap them in a foil packet and place them on the grill for a minute or two, until warm.
- Serve: Assemble the tacos by topping the tortillas with slaw, grilled fish, and sauce. Top with chopped cilantro and a squeeze of lime.
*If you’re serving 4 hungry eaters, you may want to increase the fish to 1 1/2 pounds, with 3 tablespoons fajita seasoning and 1 1/2 teaspoons kosher salt. Also increase the taco sauce by doubling or 1.5. Or, make sure to serve with a filling side dish like refried beans (purchased or homemade) or Mexican salad.
**We highly recommend the homemade seasoning: it’s only 5 ingredients! If you must use storebought fajita seasoning, check the label to see if it has salt. If so, use a little less salt on the fish (around 3/4 teaspoon).
***Alternative method: If you’re feeling lazy or want to make this recipe in the off-season, you can broil the fish. Use the same preparation method, but place the fish on a baking sheet. Broil on high for 2 to 3 minutes per side (4 to 6 minutes total), until cooked through and it flakes with a fork.
- Category: Main dish
- Method: Grilled
- Cuisine: Mexican
- Diet: Gluten Free
Keywords: Grilled fish tacos