Last summer, I fired up the grill for a backyard bash, and these grilled fish tacos with chipotle slaw stole the show. The air filled with that irresistible smoky scent from the chipotle kicking off the marinade, while friends hovered around, plates in hand. One bite of the flaky fish tucked into warm tortillas with creamy slaw, and everyone was hooked. I’ve tweaked this grilled fish tacos with chipotle recipe over lazy evenings, making it my go-to for Traeger fish tacos vibes without the fancy gear. It’s all about that perfect char, the zing of lime, and slaw that cuts through the richness just right.
Something magical happens when fresh white fish hits the grates. The outside gets crispy, almost caramelized, while inside it stays tender and moist. Pair it with a chipotle slaw recipe that’s got crunch from cabbage and a subtle heat that builds. No more boring tacos—these summer fish tacos scream grill season. I remember burning the first batch because I got distracted by cold beers, but now it’s foolproof.
Ingredients for Grilled Fish Tacos with Chipotle
Gathering these keeps it simple. Focus on fresh seafood for the best grilling recipes seafood lovers rave about.
- 1.5 pounds firm white fish fillets like mahi-mahi or cod, patted dry
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder (adjust for heat)
- Juice of 2 limes, plus extra wedges for serving
- Salt and black pepper to taste
- 8-10 small corn tortillas
- 1/4 cup chopped fresh cilantro
Chipotle Slaw Ingredients (Slaw Recipes for Fish Tacos)
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1-2 chipotle peppers in adobo sauce, minced
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- Salt to taste
This marinade for fish tacos soaks in flavors overnight if you plan ahead. The chipotle brings smoke without overpowering the fish.
How to Make the Marinade and Prep Fish
Whisk oil, garlic, spices, and lime juice in a bowl. Coat the fish generously. Let it sit 30 minutes or chill up to 4 hours. That marinade for fish tacos is key to juicy results.
Meanwhile, mix the slaw. Stir mayo, yogurt, chipotle, honey, vinegar, and salt. Toss with cabbages and carrots. Chill it—the flavors meld into something addictive. I’ve caught myself sneaking bites straight from the bowl.
Grilling Tips for Perfect Grilled Taco Recipes
Preheat your grill to medium-high, around 400°F. Oil the grates well. These grilling recipes seafood shine on gas, charcoal, or even fish tacos on Blackstone for that flat-top sear. Grill fish 3-4 minutes per side until opaque and flakes easily. Warm tortillas on the edge of the grill till pliable, with those pretty char spots.
Flake the fish with a fork right on the board. It’s falling apart tender, ready for tacos. The grill smoke clings to every bite.
Assembling Your Grilled Fish Tacos Recipe
Doubly up tortillas for sturdiness. Layer flaked fish, a big scoop of chipotle slaw, cilantro, and lime squeeze. Sometimes I add diced avocado or pickled onions for extra pop. One tester said it tasted like beach vacation in every bite.
Pro Tips for Traeger Fish Tacos and More
- No white fish? Tilapia or snapper works.
- Dairy-free slaw? Use vegan mayo.
- No chipotle? Chili powder plus a dash smoke.
- Flour tortillas if corn unavailable, but corn’s best.
- No white fish? Tilapia or snapper works.
- Dairy-free slaw? Use vegan mayo.
- No chipotle? Chili powder plus a dash smoke.
- Flour tortillas if corn unavailable, but corn’s best.
Storage and Serving Suggestions
Leftovers keep 2 days in fridge. Reheat fish gently in skillet. Serve with Mexican street corn or black beans. Pairs great with margaritas or chilled cerveza. Perfect for picnics too.
Frequently Asked Questions
Can I make grilled fish tacos with chipotle ahead?
Marinate fish up to 24 hours. Slaw best same day but holds overnight.
What’s the best fish for Traeger fish tacos?
Firm white fish like mahi-mahi holds up to smoke and heat.
How do I make fish tacos slaw recipe spicier?
Add more chipotle peppers or fresh jalapeno to the mix.
Are these good for summer fish tacos parties?
Absolutely—double the batch and set up a taco bar.
Can I bake instead of grill?
Yes, 400°F for 12-15 minutes, but grill’s the star.
Gluten-free grilled taco recipes?
Yes, corn tortillas and check mayo labels.
Grilled Fish Tacos with Chipotle Slaw
Equipment
- Grill
- Tongs
- Mixing bowl
Ingredients
- 1.5 pounds firm white fish fillets (mahi-mahi or cod) patted dry
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder adjust for heat
- 2 limes, juiced plus wedges for serving
- Salt and black pepper to taste
- 8-10 small corn tortillas
- 0.25 cup fresh cilantro, chopped
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 0.5 cup shredded carrots
- 0.5 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1-2 chipotle peppers in adobo minced
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
Instructions
- Whisk together 2 tbsp olive oil, minced garlic, cumin, smoked paprika, chipotle powder, lime juice, salt, and pepper. Coat fish fillets and marinate 30 minutes.
- Mix mayonnaise, yogurt, chipotle peppers, honey, vinegar, and salt for slaw. Toss with cabbages and carrots. Chill.
- Preheat grill to medium-high. Oil grates. Grill fish 3-4 minutes per side until flaky.
- Warm tortillas on grill. Flake fish, assemble tacos with slaw, cilantro, and lime.
Notes
- Pat fish dry for better sear.
- Chill slaw for best flavor.
- Serve immediately for crisp tortillas.
- Use a meat thermometer—fish is done at 145°F internal.
- Don’t over-marinate; acid can “cook” the fish like ceviche.
- For Traeger fish tacos, use super smoke setting for deeper flavor.
- Grill recipes seafood tip: pat fish dry before seasoning to avoid steaming.
- Make slaw ahead; it gets better after an hour.
- Fish sticking? Grates weren’t hot enough or oiled.
- Slaw too runny? Drain cabbage first.
- Not smoky? Add wood chips to gas grill.
- Tortillas tearing? Steam them wrapped in foil.
Ingredient Substitutions
- No white fish? Tilapia or snapper works.
- Dairy-free slaw? Use vegan mayo.
- No chipotle? Chili powder plus a dash smoke.
- Flour tortillas if corn unavailable, but corn’s best.
Storage and Serving Suggestions
Leftovers keep 2 days in fridge. Reheat fish gently in skillet. Serve with Mexican street corn or black beans. Pairs great with margaritas or chilled cerveza. Perfect for picnics too.
Frequently Asked Questions
Can I make grilled fish tacos with chipotle ahead?
Marinate fish up to 24 hours. Slaw best same day but holds overnight.
What’s the best fish for Traeger fish tacos?
Firm white fish like mahi-mahi holds up to smoke and heat.
How do I make fish tacos slaw recipe spicier?
Add more chipotle peppers or fresh jalapeno to the mix.
Are these good for summer fish tacos parties?
Absolutely—double the batch and set up a taco bar.
Can I bake instead of grill?
Yes, 400°F for 12-15 minutes, but grill’s the star.
Gluten-free grilled taco recipes?
Yes, corn tortillas and check mayo labels.
Grilled Fish Tacos with Chipotle Slaw
Equipment
- Grill
- Tongs
- Mixing bowl
Ingredients
- 1.5 pounds firm white fish fillets (mahi-mahi or cod) patted dry
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder adjust for heat
- 2 limes, juiced plus wedges for serving
- Salt and black pepper to taste
- 8-10 small corn tortillas
- 0.25 cup fresh cilantro, chopped
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 0.5 cup shredded carrots
- 0.5 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1-2 chipotle peppers in adobo minced
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
Instructions
- Whisk together 2 tbsp olive oil, minced garlic, cumin, smoked paprika, chipotle powder, lime juice, salt, and pepper. Coat fish fillets and marinate 30 minutes.
- Mix mayonnaise, yogurt, chipotle peppers, honey, vinegar, and salt for slaw. Toss with cabbages and carrots. Chill.
- Preheat grill to medium-high. Oil grates. Grill fish 3-4 minutes per side until flaky.
- Warm tortillas on grill. Flake fish, assemble tacos with slaw, cilantro, and lime.
Notes
- Pat fish dry for better sear.
- Chill slaw for best flavor.
- Serve immediately for crisp tortillas.
- Fish sticking? Grates weren’t hot enough or oiled.
- Slaw too runny? Drain cabbage first.
- Not smoky? Add wood chips to gas grill.
- Tortillas tearing? Steam them wrapped in foil.
- No white fish? Tilapia or snapper works.
- Dairy-free slaw? Use vegan mayo.
- No chipotle? Chili powder plus a dash smoke.
- Flour tortillas if corn unavailable, but corn’s best.
Storage and Serving Suggestions
Leftovers keep 2 days in fridge. Reheat fish gently in skillet. Serve with Mexican street corn or black beans. Pairs great with margaritas or chilled cerveza. Perfect for picnics too.
Frequently Asked Questions
Can I make grilled fish tacos with chipotle ahead?
Marinate fish up to 24 hours. Slaw best same day but holds overnight.
What’s the best fish for Traeger fish tacos?
Firm white fish like mahi-mahi holds up to smoke and heat.
How do I make fish tacos slaw recipe spicier?
Add more chipotle peppers or fresh jalapeno to the mix.
Are these good for summer fish tacos parties?
Absolutely—double the batch and set up a taco bar.
Can I bake instead of grill?
Yes, 400°F for 12-15 minutes, but grill’s the star.
Gluten-free grilled taco recipes?
Yes, corn tortillas and check mayo labels.
- Use a meat thermometer—fish is done at 145°F internal.
- Don’t over-marinate; acid can “cook” the fish like ceviche.
- For Traeger fish tacos, use super smoke setting for deeper flavor.
- Grill recipes seafood tip: pat fish dry before seasoning to avoid steaming.
- Make slaw ahead; it gets better after an hour.
- Fish sticking? Grates weren’t hot enough or oiled.
- Slaw too runny? Drain cabbage first.
- Not smoky? Add wood chips to gas grill.
- Tortillas tearing? Steam them wrapped in foil.
Ingredient Substitutions
- No white fish? Tilapia or snapper works.
- Dairy-free slaw? Use vegan mayo.
- No chipotle? Chili powder plus a dash smoke.
- Flour tortillas if corn unavailable, but corn’s best.
Storage and Serving Suggestions
Leftovers keep 2 days in fridge. Reheat fish gently in skillet. Serve with Mexican street corn or black beans. Pairs great with margaritas or chilled cerveza. Perfect for picnics too.
Frequently Asked Questions
Can I make grilled fish tacos with chipotle ahead?
Marinate fish up to 24 hours. Slaw best same day but holds overnight.
What’s the best fish for Traeger fish tacos?
Firm white fish like mahi-mahi holds up to smoke and heat.
How do I make fish tacos slaw recipe spicier?
Add more chipotle peppers or fresh jalapeno to the mix.
Are these good for summer fish tacos parties?
Absolutely—double the batch and set up a taco bar.
Can I bake instead of grill?
Yes, 400°F for 12-15 minutes, but grill’s the star.
Gluten-free grilled taco recipes?
Yes, corn tortillas and check mayo labels.
Grilled Fish Tacos with Chipotle Slaw
Equipment
- Grill
- Tongs
- Mixing bowl
Ingredients
- 1.5 pounds firm white fish fillets (mahi-mahi or cod) patted dry
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder adjust for heat
- 2 limes, juiced plus wedges for serving
- Salt and black pepper to taste
- 8-10 small corn tortillas
- 0.25 cup fresh cilantro, chopped
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 0.5 cup shredded carrots
- 0.5 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1-2 chipotle peppers in adobo minced
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
Instructions
- Whisk together 2 tbsp olive oil, minced garlic, cumin, smoked paprika, chipotle powder, lime juice, salt, and pepper. Coat fish fillets and marinate 30 minutes.
- Mix mayonnaise, yogurt, chipotle peppers, honey, vinegar, and salt for slaw. Toss with cabbages and carrots. Chill.
- Preheat grill to medium-high. Oil grates. Grill fish 3-4 minutes per side until flaky.
- Warm tortillas on grill. Flake fish, assemble tacos with slaw, cilantro, and lime.
Notes
- Pat fish dry for better sear.
- Chill slaw for best flavor.
- Serve immediately for crisp tortillas.
