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Grilled Fish Tacos

Grilled Fish Tacos

Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure the grill is hot and well oiled before adding the fish.


6 servings, 2 tacos each

Prep Time

30 minutes

Total Time

50 minutes


Adobo-Rubbed Fish

  • 4teaspoons chili powder, preferably made with New Mexico or ancho chiles
  • 2tablespoons lime juice
  • 2tablespoons extra-virgin olive oil
  • 1teaspoon ground cumin
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • 1teaspoon salt
  • 1/2teaspoon freshly ground pepper
  • 2pounds mahi-mahi or Pacific halibut, 1/2-3/4 inch thick, skinned and cut into 4 portions


  • 1/4cup reduced-fat sour cream
  • 1/4cup low-fat mayonnaise
  • 2tablespoons chopped fresh cilantro
  • 1teaspoon lime zest
  • 2tablespoons lime juice
  • 1teaspoon sugar
  • 1/8teaspoon salt
  • Ground pepper to taste
  • 3cups finely shredded red or green cabbage
  • 12corn tortillas, warmed


  1. To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
  2. To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
  3. Preheat grill to medium-high.
  4. Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
  5. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.


Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.

Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends.

Prepare coleslaw (Step 2) up to 4 hours ahead.

Nutrition Facts

Per serving (recipe makes 6 servings, 2 tacos each)

Calories 318kcal
Carbohydrate Total 29g
Total Sugars 3g
Added Sugars 1g
Fiber 5g
Total Fat 9g
Saturated Fat 2g
Mono Saturated Fat 5g
Cholesterol 110mg
Sodium 714mg
Protein 31g
Potassium 829mg
Calcium 99mg
Folate 28mcg
Omega-6 1g
Vitamin E 3mg
Zinc 2mg
Vitamin B3 9mg