Grilled Fish Tacos
Ingredients
- 1 teaspoons lime zest – finely grated
- 2 tablespoons lime juice
- 1 tablespoons olive oil
- 1 teaspoons chili powder
- 1 teaspoons ground cumin
- 1/2 teaspoons ground coriander
- 2 cloves garlic – minced
- 3/4 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 1 1/4 pounds white fish fillets – skinless, pin bones removed
- 3 cups green cabbage – finely shredded
- 1/4 cups red onion – very thinly sliced (~0.5 medium red onions)
- 1 tablespoons lime juice
- 1/4 teaspoons kosher salt
- 1/2 cups sour cream
- 2 tablespoons mayonnaise
- 1 tablespoons lime juice
- 1 tablespoons chipotle in adobo – finely chopped
- 1 cloves garlic – grated
- 1/8 teaspoons kosher salt
- 1 tablespoons vegetable oil – for oiling grill grates
- 12 pieces corn tortillas
- lime wedges – for serving
- cilantro leaves – for serving
Instructions
1. Whisk the marinade in a medium bowl: lime zest, 2 tbsp lime juice, olive oil, chili powder, ground cumin, ground coriander, 2 minced garlic cloves, 0.75 tsp kosher salt, and black pepper until combined.
2. Place the white fish fillets in the marinade, turning to coat, and refrigerate for 15 minutes.
3. Make the slaw: In a bowl, toss the green cabbage and red onion with 1 tbsp lime juice and 0.25 tsp kosher salt; massage lightly until just wilted and set aside.
4. Make the crema: In a small bowl, stir together sour cream, mayonnaise, 1 tbsp lime juice, chipotle in adobo, the grated garlic clove, and 1/8 tsp kosher salt until smooth; set aside.
5. Preheat a grill or grill pan to medium-high (about 400–450°F). Oil the grates by rubbing them with a folded paper towel dipped in vegetable oil.
6. Lift the fillets from the marinade, letting excess drip off, and grill 2–4 minutes per side until opaque and flakes easily with a fork or reaches 130–135°F at the thickest part. Transfer to a plate, tent loosely, rest 5 minutes, then flake into large pieces.
7. Warm the corn tortillas on the grill until pliable and lightly charred in spots, 10–20 seconds per side; stack and keep warm in a towel.
8. Assemble the tacos: Spread some crema on each tortilla, add a few pieces of fish, and top with a small handful of slaw.
9. Serve immediately with lime wedges and cilantro leaves.
Grilled fish tacos are bright, smoky, and fresh, pairing gently spiced, tender fish with a crisp cabbage slaw and a tangy, creamy sauce. Warm corn tortillas cradle the juicy flakes of fish while a squeeze of lime and a hint of chile add lift and heat. The textures balance beautifully: char-kissed fish, crunchy slaw, and soft tortillas make each bite lively and satisfying.
The dish traces its roots to the fish tacos of Baja California, where coastal vendors have long served fresh-caught fish on corn tortillas with cabbage and salsa. While the Baja classic is often battered and fried, grilling fish is also traditional along the coast and has become a popular, lighter variant across Mexico and the U.S. The combination of simple, ocean-fresh fish, lime, and corn speaks to street-food practicality and the region’s abundant seafood, making it a beloved staple far beyond its origin.