Name: Grilled Fish Tacos with Chipotle Slaw Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.5 lbs white fish fillets (like cod or tilapia); 2 tbsp olive oil; 1 lime, juiced; 1 tsp chili powder; ½ tsp cumin; ½ tsp smoked paprika; ¼ tsp garlic powder; Salt and black pepper to taste; 8-12 small corn or flour tortillas; Fresh cilantro, chopped, for garnish; Lime wedges, for serving; 3 cups shredded cabbage (green or red); ½ cup mayonnaise; 2 tbsp chipotle peppers in adobo sauce, minced (adjust to taste); 1 tbsp lime juice; 1 tsp honey or maple syrup (optional); Salt and black pepper to taste

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Introduction

These Grilled Fish Tacos with Chipotle Slaw are a fresh and flavorful meal perfect for any night of the week. Tender, spicy fish pairs beautifully with a creamy, smoky slaw for a dish that’s both satisfying and vibrant.

A soft light beige tortilla sits flat on a white marbled surface, topped with a thick, well-seasoned grilled piece of chicken breast that has a dark, slightly charred texture with deep orange and brown tones. On top of the chicken is a colorful slaw made of purple cabbage, thin orange carrot strips, and white cabbage mixed with creamy dressing, along with fresh green cilantro leaves scattered throughout. The ingredients are piled naturally, showing a mix of soft, crunchy, and tender textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs white fish fillets (like cod or tilapia)
2 tbsp olive oil
1 lime, juiced
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
¼ tsp garlic powder
Salt and black pepper to taste
8-12 small corn or flour tortillas
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
For the Chipotle Slaw:
3 cups shredded cabbage (green or red)
½ cup mayonnaise
2 tbsp chipotle peppers in adobo sauce, minced (adjust to taste)
1 tbsp lime juice
1 tsp honey or maple syrup (optional)
Salt and black pepper to taste

Instructions

Step 1: In a shallow dish, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to make the marinade.
Step 2: Add the fish fillets to the marinade, turning to coat evenly. Let them marinate for at least 15 minutes while you prepare the slaw.
Step 3: In a medium bowl, combine shredded cabbage, mayonnaise, minced chipotle peppers, lime juice, honey (if using), salt, and black pepper. Stir until well mixed. Cover and refrigerate until ready to serve.
Step 4: Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Step 5: Remove fish from the marinade and discard the excess. Grill the fillets 3-5 minutes per side, depending on thickness, until cooked through and flaky.
Step 6: While the fish grills, warm the tortillas on the grill or in a dry skillet for about 30 seconds per side until soft and pliable.
Step 7: Break the grilled fish into chunks, then place a portion on each tortilla. Top generously with chipotle slaw.
Step 8: Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Tips & Variations

For a milder slaw, reduce the amount of chipotle peppers or remove the seeds before mincing.
Swap mayonnaise for Greek yogurt in the slaw for a lighter, tangier option.
Use flour tortillas if you prefer a softer wrap, or crisp corn tortillas for extra texture.
Try adding diced avocado or a squeeze of extra lime for more creaminess and brightness.

Storage

Store leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet or microwave before assembling tacos. The slaw is best served cold and may release extra liquid if stored longer, so stir before serving.

How to Serve

A close-up of a white tortilla flat on a white plate, topped with a thick, juicy piece of grilled fish with a golden, slightly charred crust. On and around the fish is a colorful mix of shredded purple cabbage, orange carrots, and fresh green cilantro leaves, all lightly coated in a creamy, white sauce, giving the dish a fresh, vibrant look. The textures show the softness of the tortilla, the crispy edges of the fish, and the crunchy vegetables layered on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, but make sure to thaw them completely and pat dry before marinating and grilling to avoid excess moisture and ensure even cooking.

How spicy is the chipotle slaw?

The chipotle peppers provide a smoky heat that can be adjusted to taste; start with less if you prefer mild flavors and add more gradually.

Grilled Fish Tacos with Chipotle Slaw Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

These Grilled Fish Tacos with Chipotle Slaw offer a delightful combination of smoky, spicy fish and creamy, tangy slaw all wrapped in warm tortillas. Perfect for a quick and flavorful meal, this recipe features marinated white fish grilled to perfection, topped with a zesty chipotle cabbage slaw that adds a refreshing crunch and a slight kick.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8–12 tacos 1x
Category: Main Course
Method: Grilling
Cuisine: Mexican

Ingredients

Scale

For the Fish:

1.5 lbs white fish fillets (like cod or tilapia)
2 tbsp olive oil
1 lime, juiced
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
¼ tsp garlic powder
Salt and black pepper to taste
8–12 small corn or flour tortillas
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

For the Chipotle Slaw:

3 cups shredded cabbage (green or red)
½ cup mayonnaise
2 tbsp chipotle peppers in adobo sauce, minced (adjust to taste)
1 tbsp lime juice
1 tsp honey or maple syrup (optional)
Salt and black pepper to taste

Instructions

Prepare the Fish Marinade: In a shallow dish, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper to create a flavorful marinade for the fish.
Marinate the Fish: Add the white fish fillets to the marinade, ensuring each piece is well coated. Allow the fish to soak up the flavors for at least 15 minutes while preparing the slaw.
Make the Chipotle Slaw: In a medium bowl, combine shredded cabbage, mayonnaise, minced chipotle peppers, lime juice, and honey if using. Season with salt and pepper, then stir until all ingredients are thoroughly mixed. Cover the bowl and refrigerate until needed.
Preheat the Grill: Heat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Grill the Fish: Remove the fish from the marinade and discard any excess liquid. Place the fillets on the grill and cook for 3-5 minutes on each side, adjusting for thickness, until the fish is opaque and flakes easily with a fork.
Warm the Tortillas: While the fish cooks, warm the tortillas by placing them on the grill or in a dry skillet for about 30 seconds per side until soft and pliable.
Assemble the Tacos: Break the grilled fish into chunks and distribute evenly among the tortillas. Top each taco with a generous scoop of chipotle slaw.
Garnish and Serve: Sprinkle chopped fresh cilantro over the tacos and serve immediately with lime wedges on the side to squeeze over the top.

Notes

Adjust the amount of chipotle peppers in the slaw depending on your spice preference.
For a dairy-free version, substitute the mayonnaise with a vegan mayo alternative.
These tacos are excellent with either corn or flour tortillas; choose your favorite.
Fish fillets like cod, tilapia, or mahi-mahi work well for this recipe.
Make sure not to overcook the fish to keep it tender and juicy.

Keywords: Grilled fish tacos, chipotle slaw, fish marinade, summer tacos, Mexican seafood recipe