What is the best type of fish to use for grilled fish tacos?

Firm, white fish works absolute best on the grill because it won't fall apart easily when flipped. Mahi-mahi, halibut, cod, and snapper are all fantastic choices. They have a mild flavor that pairs perfectly with bold taco seasonings and tangy citrus slaws.

How do you keep the fish from sticking to the grill grates?

The secret is a clean, well-oiled grill and a very hot surface. Make sure your grates are scrubbed clean, brush them lightly with a high-smoke-point oil (like avocado or canola oil), and let the grill get piping hot before adding your fillets. Let the fish sear completely before trying to flip it!

What toppings go best on grilled fish tacos?

You want a perfect balance of crunch, tang, and creaminess. A crisp cabbage slaw tossed in fresh lime juice is essential. Top that off with fresh pico de gallo, sliced avocado, and a generous drizzle of spicy cilantro-lime crema or chipotle mayo to bring all the flavors together.

Can I make this recipe inside if I don't have an outdoor grill?

Absolutely. If the weather isn't cooperating or you don't have an outdoor grill, you can easily use a heavy cast-iron grill pan right on your stovetop. Get it nice and hot, oil the ridges well, and you will still get those beautiful, smoky char marks and perfectly flaky fish.

The Best Grilled Fish Tacos (Easy 20-Minute Recipe)

The Best Grilled Fish Tacos

Print Recipe

Author: Maya
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4 servings (about 8 tacos)

Ingredients

For the Fish:
- 1 lb firm white fish (mahi-mahi, cod, or halibut)
- 2 Tablespoons olive oil
- 2 Tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Slaw:
- 2 cups purple cabbage, shredded
- 1 cup green cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1 Tablespoon fresh lime juice
- Pinch of salt
For Serving:
- 8 small corn tortillas
- Sliced avocado, pico de gallo, and chipotle mayo

Instructions

Prep the Slaw: In a medium bowl, toss the shredded purple and green cabbage with cilantro, lime juice, and salt. Set aside in the fridge to let the flavors meld.
Make the Marinade: In a small bowl, whisk together the olive oil, fresh lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
Marinate: Pat the fish fillets completely dry with a paper towel. Rub the marinade all over the fish. Let sit at room temperature for no more than 15 minutes.
Preheat the Grill: Heat your outdoor grill or indoor cast-iron grill pan to medium-high heat. Oil the grates well using a high-smoke-point oil.
Grill the Fish: Place the fish on the hot grill. Cook for 3-4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
Warm Tortillas: Lightly char the corn tortillas on the grill for 30 seconds per side.
Assemble: Flake the fish into bite-sized pieces. Divide the fish among the warm tortillas. Top generously with the cabbage slaw, avocado, and your favorite taco sauces. Enjoy immediately!

Notes

Fish Tip: Do not force the fish to flip. When it has a proper sear, it will naturally release from the grill grates.

Find it online: https://www.endrecipes.com/grilled-fish-tacos/