Grilled Fish Tacos with Chipotle Slaw
Smoky grilled fish tacos with chipotle slaw, perfect for summer grilling. Fresh, flaky fish in corn tortillas with creamy 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.