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–+ servings
Grilled Fish Tacos

Grilled Fish Tacos with Creamy Cilantro-Lime Mayo Delight

These Grilled Fish Tacos highlight flaky fish with cilantro-lime mayo, perfect for a quick and satisfying dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cilantro-Lime Mayo
  • 1 cup Fresh Cilantro can substitute with parsley if needed
  • 1 cup Baby Spinach can replace with more cilantro
  • 2 cloves Garlic fresh is best, garlic powder can be used
  • 1 cup Mayonnaise Greek yogurt is a lighter alternative
  • 2 tablespoons Lime Juice use fresh limes for maximum flavor
  • to taste Kosher Salt
  • to taste Black Pepper
For the Citrus Slaw
  • 4 cups Coleslaw Mix use freshly shredded veggies for homemade touch
  • 2 tablespoons Honey agave or maple syrup can be used
  • 2 tablespoons Vegetable Oil olive oil is a healthy alternative
For the Fish Tacos
  • 1 pound Firm-Fleshed White Fish (Cod, Halibut, or Mahi-Mahi) substitute with other firm fish varieties
  • 1 teaspoon Chili Powder adjust according to spice preference
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • tortillas Flour or Corn choose flour for softness, corn for gluten-free
  • lime wedges Lime Wedges for serving

Equipment

  • grill
  • Food Processor
  • Mixing bowl
  • Fish Grill Basket

Method
 

Cilantro-Lime Mayo Preparation
  1. In a food processor, blend together fresh cilantro, baby spinach, and minced garlic until finely minced. Add mayonnaise, lime juice, salt, and pepper, and puree until smooth. Refrigerate for at least 30 minutes.
Citrus Slaw Preparation
  1. Whisk together honey and lime juice in a mixing bowl. Slowly stir in vegetable oil and season with salt and pepper. Fold in coleslaw mix and cilantro leaves just before serving.
Fish Preparation
  1. Pat fish dry and combine chili powder, cumin, garlic powder, onion powder, and paprika in a bowl. Rub the spice mixture over the fish and drizzle with vegetable oil.
Grilling Fish
  1. Preheat grill to medium-high heat, grease the grill basket, and cook fish for 2-3 minutes on each side until it flakes easily and reaches 145°F.
Taco Assembly
  1. Warm tortillas on the grill. On each tortilla, add a portion of citrus slaw, a piece of grilled fish, and drizzle with cilantro-lime mayo. Serve with lime wedges.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Grease the grill well to prevent sticking, dress the slaw just before serving to keep it crisp, and store leftovers separately in the fridge. Cilantro-lime mayo can be made in advance.

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