What is it about grilled fish tacos that makes them so dang perfect? Maybe it’s the delicate fish, marinated and then exposed to intense heat and flame, that forges a delicious dish out of the contrasting strength of the ingredients. Maybe it’s that every time I eat them, I get to pretend I’m in Baja, my favorite place to eat grilled fish tacos. Whatever it is, I hope you enjoy this simple and delicious recipe for grilled fish tacos with chipotle slaw.Grilled fish tacos balance the best of all worlds. They feel indulgent because they are tacos, but you can feel good after eating them because the fish is light and bright. No heavy stomach or grease overload here. Perhaps that’s why they pair so well with pool or beach-side activities?
Fish tacos are simply the best in Baja. Fresh fish from the ocean, simple preparation, a quick turn on the grill, and straight into a fresh tortilla, all while you enjoy the stunning views of the Pacific as it crashes against the beautiful peninsula. Yes, please. Alas, I don’t yet have a remote working situation worked out, so delicious grilled fish tacos at home will have to (and more than) suffice. Luckily, I’ve mastered this tasty and easy recipe, so I can have them all summer long.
The key is not to over-complicate things. Get good quality fish, season and marinate it well, and top with a few delicious and texturally interesting toppings, and you are in business. Here, the texture and the tasty topping comes in the form of a delicious chipotle slaw. Throw this whole meal together in mere moments and get back to enjoying the summer fun!
Easy, breezy, flavorful and light fish tacos make the perfect poolside dish!
For the Fish:
- 1.5–2 lbs firm white fish, skin removed (I used halibut here. Swordfish is a great option, and mahi mahi works as well)
- Juice of 2 limes
- ¼ cup extra virgin olive oil
- 1 teaspoon chili powder (I used ancho but any kind of chili powder works)
- Optional: 1 teaspoon cumin
- 6–8 skewers for the grill
For the slaw:
- 3 cups each of very thinly sliced red and green cabbage (6 cups total – there will be extra slaw)
- 2 tablespoons chopped cilantro
- ½ cup Paleo mayonnaise
- Juice of one lime
- 2 teaspoons chipotle paste (I like Olo’s but you can puree your own canned Chipotle in adobo or use chipotle powder instead)
- Pinch or two of salt
- 1 teaspoon honey (omit for whole30)
- Sliced jalapeno
- Tortillas or lettuce cups for whole30
- Cut the fish into 1 inch cubes
- Whisk together oil, chili powder, salt and lime juice for the fish marinade and toss the fish to coat. Chill and marinate for 30 minutes to an hour before grilling
- Shred the cabbage and put in a large bowl
- Make the slaw dressing by combining the mayonnaise, honey, chipotle paste, salt, lime juice and cilantro
- Add about half of the slaw dressing to the bowl of shredded cabbage and toss to coat. Slowly add more dressing as needed to get the cabbage perfectly coated (I had about 1-2 tablepoons left over)
- Heat the grill over medium high heat
- While the grill heats, add the cubed fish to several skewers so it’s easy to manage on the grill
- Cook fish on the grill for about 6 minutes, flipping after three minutes, until cooked through
- Assemble tacos using Siete tortillas (or lettuce cups or other tortillas of your choosing). Add slaw and other garnishes of your choosing