Grilled Fish Tacos with Creamy Chipotle Slaw

posted in: Main Dish, Seafood, Tex-Mex        date:

Fish Tacos

Fish tacos are my latest summer obsession. I’ve been ordering them pretty much anytime we eat out, and I knew it was time for me to make them at home. Now that I’ve found a recipe I love, we are going to be eating these frequently throughout the next several months.

This recipe combines flaky white fish with a cool and creamy chipotle slaw. I love the contrast of the tender fish with the crunch of the slaw. Most of the recipes I found for fish tacos involved frying the fish, but I wanted something with a lighter feel. Plus, grilling it just felt right for the warm, sunny day we were having when we first made these. I’m so glad we went that route because this is one of my favorite recipes to date, and I’m not sure I would’ve loved a fried version as much (this coming from the girl who ate her weight in fried crab claws while in Alabama last week). If you aren’t a fish person, these tacos may just convert you.

Fish Tacos

  • For the chipotle slaw:

  • ¼ cup plain Greek yogurt

  • ¼ cup mayonnaise

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon honey

  • ½ teaspoon ground cumin

  • ½ teaspoon chipotle powder

  • 2½ cups shredded cabbage (mix of purple and green)

  • Half a small red onion, very thinly sliced

  • 2 green onions, thinly sliced

  • 1 small jalapeño, minced (seeds and ribs discarded for less heat)

  • Salt and freshly ground black pepper

  • For the fish tacos:

  • 1 pound fresh, skinless white fish, such as cod or halibut

  • Salt and freshly ground black pepper

  • Olive or canola oil, for brushing the grill

  • 8 corn or flour tortillas

  • 1

    To make the slaw, combine the Greek yogurt, mayonnaise, lime juice, honey, cumin and chipotle powder in a medium bowl. Whisk until well blended. Add the cabbage, red onion, green onions and jalapeño and toss to combine. Season with salt and pepper to taste.

    Cover and refrigerate for at least 20 minutes and up to 2 days in advance. (If making ahead of time, make sure to drain off any liquid that accumulates at the bottom of the bowl before serving.)

  • 2

    To make the tacos, prepare a charcoal grill or heat a gas grill to high. Brush the grill grate with oil. Pat the fish dry and season with salt and pepper. Grill, flipping once, about 5-6 minutes total, or until the fish flakes easily with a fork. (Cooking time will vary based on the thickness of your fish.)

    Slice or flake the fish, then serve on warm tortillas topped with chipotle slaw.

  • Fish tacos are my favorite taco ever! That spicy, creamy slaw sounds just delicious with beautiful juicy fish.

  • I feel like fried fish tacos and grilled fish tacos are two totally different beasts. and if you’re craving one, it’s unlikely the other will satisfy. I love how fresh and light these are!

    • So true! I couldn’t get the idea of lighter ones out of my head, and these were exactly what I was craving. It’s not like I have an aversion to fried food, though maybe it would be a good thing if I did. Ha!