Hello! Happy Sunday. Today I have a really simple recipe for Grilled Fish Tacos. I planned to grill outside, over coals, but the weather had another plan. The weather’s plan was for thunderstorms and rain, which was ok because the plants and trees needed a good soaking. So I brought the grilling indoors with my trusty Lodge Griddle Pan. If you don’t already have one, I highly recommend it! I use this pan often in the winter, and it’s great for pinch-hitting when we have stormy summer days. Let’s get grilling!
The Summary
Today we are making easy grilled fish tacos
Be sure to find the shoppable key ingredients and equipment at the end of the post
Grilled Fish Tacos
1. Slaw + Fish Rub
First we will make the slaw so that can sit and the flavors can mingle while we go about the rest of the recipe.
In a large measuring cup, combine sour cream, mayonnaise, lime zest, lime juice and a pinch of kosher salt. Stir well to fully combine. Then stir in the chopped cilantro. Taste for seasoning and add black pepper and a little more kosher salt if needed.
Pour the dressing over the 3 cups of finely sliced cabbage and toss to coat the cabbage. Set aside.
Now, we will make a rub paste for the fish. Combine chili powder, cumin, onion powder, garlic powder, kosher salt, pepper and lime juice in a small bowl and stir well to fully incorporate and make a paste. Set aside.
Use a spoon to rub the paste all over each piece of fish. I am using Mahi Mahi, halibut is a great alternative. Set the rubbed fish aside while we get everything ready to grill.
2. Grilling
In addition to grilling the fish, I am going to grill a couple of ears of corn to add to the slaw. This is optional, but I recommend it! The grilled corn adds a nice pop of sweetness to the slaw and the tacos.
If you’re grilling over gas or coals, heat the grill to medium-high and when the grates are hot, rub them with a vegetable oil-soaked paper towel. Use grill tongs to grip the paper towel.
If you’re doing this on a grill pan, do the same thing: turn the burners to medium-high and let the cast iron grill pan heat up. When it’s hot, oil the pan with the same tong/oiled paper towel method.
Get the corn going first. It will take a bit longer than the fish. Turn the corn every few minutes or so, until it gets a bit of charring and browning. Then pull the corn ears off and let them cool.
When you pull off the corn, place the fish on the grate where the corn was. I am going to use the bottom portion of the grill pan to warm the tortillas.
Let the fish grill for about 3-4 minutes before flipping. The fish will release easily when it’s ready to flip, so don’t force it. While the fish is grilling, start warming the tortillas, two at a time on the bottom portion of the grill pan. Flip the tortillas every 30 seconds or so. Place them in a tortilla warmer as they become hot and soft. Repeat with however many you want.
After about 3-4 minutes on each side, the fish should be ready. It should be opaque and slightly firm to the touch. Pull the fish off the grill and set on a plate. Let the fish rest for a few minutes. Then use two forks to pull the fillets apart into bite-sized pieces.
While the fish is resting, slice the corn off the cobs, into the slaw. And toss to incorporate the corn kernels.
Squeeze a little fresh lime over the pulled fish and we’re ready to go!
3. Finishing Touches
Scoop a serving of fish into a warm tortilla, top with slaw. You can add sliced avocado and salsa if you like. Serve with tortilla chips and salsa.
Grilled Fish Tacos are a super easy dish. They’re filling yet light, with a bit of heat. The slaw is crunchy, cool, and refreshing, giving this taco great texture variety and flavor. Depending on your chili powder, the fish can be slightly spicy, or a lot spicy. I added a little chipotle powder to give the fish a smokier flavor since I grilled these on a grill pan. Chipotle powder is bit spicier than regular chili powder, so these had quite a kick!
I hope you give these Grilled Fish Tacos a try!
Just a quick note: I will be on vacation this week, so there won’t be a regular Thursday post from me, or Kelly’s Kitchen next Sunday. I’ll be back the week after! Take care and be well, xo Kelly
Key Ingredients and Equipment
Lodge Reversible Griddle Pan | Stainless Steel Tongs | Set of 10 Nested Glass Mixing Bowls | Tortilla Warmer | 2-in-1 Citrus Juicer
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