Go Back
Delicious Grilled Fish Tacos with fresh toppings are featured in this image.

Best Grilled Fish Tacos Ever

This recipe delivers the most flavorful and satisfying grilled fish tacos by focusing on moisture retention and flavor layering. The fish is marinated, grilled to perfection, and then combined with a creamy chipotle sauce, crunchy slaw, and warmed tortillas for an unforgettable taco experience. Enjoy restaurant-quality tacos in the comfort of your own home!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs firm white fish fillets cod, mahi-mahi, or snapper
  • 1/4 cup olive oil
  • 1/4 cup lime juice freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 chipotle pepper in adobo sauce, minced adjust to taste for spice
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 2 cups shredded cabbage green or red
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • 12 corn or flour tortillas
  • Optional toppings: avocado slices
  • Optional toppings: pickled onions
  • Optional toppings: crumbled cotija cheese
  • Optional toppings: hot sauce

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Grill
  • Grill brush
  • Tongs
  • Small bowl
  • Medium bowl
  • Dry skillet (optional)
  • Foil (optional)
  • Oven (optional)
  • Cutting board
  • Knife

Method
 

  1. In a bowl, whisk together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
  2. Add the fish strips and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, minced chipotle pepper, lime juice, garlic powder, and salt. Stir well and refrigerate until ready to use.
  4. In a medium bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, salt, and pepper. Toss to combine and set aside.
  5. Preheat your grill to medium-high heat. Lightly oil the grill grates.
  6. Remove the fish from the marinade and grill for 2-3 minutes per side, or until cooked through and slightly charred. Be careful not to overcook.
  7. While the fish is grilling, warm the tortillas on the grill for a few seconds per side, or in a dry skillet over medium heat. Alternatively, you can wrap them in foil and warm them in the oven.
  8. Place a portion of the grilled fish in each tortilla.
  9. Top with the slaw, chipotle sauce, and any desired toppings like avocado slices, pickled onions, or crumbled cotija cheese.
  10. Serve immediately.

Notes

For best results, use fresh lime juice and high-quality fish. Adjust the amount of chipotle pepper in the sauce to your desired level of spice. Leftover fish can be stored in the refrigerator for up to 2 days. Store toppings separately to prevent sogginess. Consider adding mango salsa or pico de gallo for a different flavor profile.