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Crispy Grilled Fish Tacos

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A quick and easy 20-minute recipe for crispy grilled fish tacos with tangy slaw and creamy chipotle sauce, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, mahi-mahi), skin removed
  • 2 tablespoons olive oil (for marinade and grilling)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin powder
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour or cornmeal
  • 2 cups shredded green cabbage
  • ½ cup shredded carrot
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 tablespoon mayonnaise or Greek yogurt
  • Salt to taste
  • ½ cup sour cream or Mexican crema
  • 1 tablespoon chipotle in adobo sauce, finely chopped
  • 1 teaspoon honey or agave syrup
  • Juice of ½ lime
  • 8 small corn or flour tortillas
  • Fresh lime wedges for serving
  • Optional: sliced avocado, diced tomatoes, or pickled jalapeños

Instructions

  1. Prepare the Fish (5 minutes): In a shallow bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Pat the fish dry with paper towels, then brush or toss the fillets in the marinade. Sprinkle the flour or cornmeal evenly over the fish for a light coating. Set aside.
  2. Make the Slaw (5 minutes): In a medium bowl, mix shredded cabbage, shredded carrot, and chopped cilantro. Squeeze in the lime juice, add mayonnaise or Greek yogurt, and season with salt. Toss until well combined.
  3. Prepare the Sauce (3 minutes): In a small bowl, whisk together sour cream, chopped chipotle, honey, and lime juice. Adjust sweetness or heat as preferred. Set aside.
  4. Preheat the Grill or Grill Pan (3 minutes): Heat grill or pan to medium-high. Brush with olive oil to prevent sticking.
  5. Grill the Fish (5-7 minutes): Place fish fillets on the grill. Cook 3-4 minutes per side until coating is crispy and fish flakes easily. Avoid flipping too early or often.
  6. Warm the Tortillas (2 minutes): Warm tortillas on the grill about 20-30 seconds per side until soft and slightly charred.
  7. Assemble the Tacos (2 minutes): Place grilled fish on tortillas. Top with slaw and drizzle with chipotle sauce. Add optional avocado slices or pickled jalapeños. Serve with lime wedges.

Notes

Pat fish dry before seasoning to ensure crispiness. Use a light coating of flour or cornmeal to avoid cakey crust. Preheat grill well and oil lightly to prevent sticking. Avoid flipping fish too early. Let fish rest briefly after grilling. For gluten-free, use corn tortillas and cornmeal or almond flour. Sauce heat can be adjusted by chipotle amount.

Nutrition

Keywords: fish tacos, grilled fish, quick dinner, easy tacos, crispy fish, chipotle sauce, cabbage slaw, healthy tacos

Find it online: https://tinastirs.com/crispy-grilled-fish-tacos-recipe-20-minute-quick-and-easy-meal/