Grilled Fish Tacos with Chipotle Slaw Recipe
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.
- 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
