Awesome Grilled Fish Tacos with Chipotle Slaw Recipe

Introduction

These Awesome Grilled Fish Tacos with Chipotle Slaw are a perfect blend of smoky, spicy, and tangy flavors. Ready in just 30 minutes, they make a vibrant and satisfying meal that’s ideal for weeknight dinners or casual gatherings.

Ingredients

• 1.5 lbs white fish fillets (like cod or tilapia)
• 2 tbsp olive oil
• 1 lime, juiced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• Salt and black pepper to taste
• 8-12 small corn or flour tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

For the Chipotle Slaw:

• 3 cups shredded cabbage (green or red)
• ½ cup mayonnaise
• 2 tbsp chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 tbsp lime juice
• 1 tsp honey or maple syrup (optional)
• Salt and black pepper to taste

Instructions

1. Step 1: Prepare the fish marinade by whisking together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a shallow dish.
2. Step 2: Add the fish fillets to the marinade, making sure they are coated evenly. Let them marinate for at least 15 minutes while you prepare the slaw.
3. Step 3: Make the chipotle slaw by combining shredded cabbage, mayonnaise, minced chipotle peppers, lime juice, honey (if using), salt, and pepper in a medium bowl. Stir well, taste, and adjust seasoning as needed. Cover and refrigerate until ready to serve.
4. Step 4: Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
5. Step 5: Remove the fish from the marinade, discarding any excess liquid.
6. Step 6: Grill the fish for 3-5 minutes per side, depending on thickness, until it is cooked through and flakes easily with a fork.
7. Step 7: While the fish grills, warm the tortillas on the grill or in a dry skillet for about 30 seconds per side until soft and pliable.
8. Step 8: Break the grilled fish into chunks suitable for tacos.
9. Step 9: Assemble the tacos by placing grilled fish chunks on each warm tortilla, then topping generously with chipotle slaw.
10. Step 10: Garnish with chopped fresh cilantro and serve immediately with lime wedges for squeezing.

Tips & Variations

• Use a firm white fish like halibut or mahi-mahi if you prefer a meatier texture.
• For a milder slaw, reduce the amount of chipotle peppers or omit the honey for less sweetness.
• Try adding avocado slices or a dollop of sour cream to balance the heat.
• For a gluten-free option, use corn tortillas and ensure your adobo peppers are gluten-free.

Storage

Store leftover grilled fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently on the grill or in a skillet to avoid drying out. The slaw is best served cold and can be enjoyed as a side or topping for other dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets. Just be sure to thaw them completely and pat dry before marinating to avoid excess moisture.

How spicy is the chipotle slaw?

The slaw has a smoky heat from the chipotle peppers in adobo sauce, which you can adjust by using less or more according to your heat preference.

Awesome Grilled Fish Tacos with Chipotle Slaw Recipe

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★★★★★

5 from 134 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 8–12 tacos 1x
• Diet: Low Fat

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Description

These Awesome Grilled Fish Tacos with Chipotle Slaw are a delicious and quick meal perfect for any weeknight. Featuring tender white fish fillets marinated in a smoky chili and lime marinade, grilled to perfection, and topped with a creamy, spicy chipotle slaw, these tacos deliver bold flavors with a refreshing crunch. Ready in just 30 minutes, they’re an easy and satisfying way to enjoy fresh seafood with a southwestern twist.

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Ingredients

Scale 1x2x3x

For the Fish:

• 1.5 lbs white fish fillets (like cod or tilapia)
• 2 tbsp olive oil
• 1 lime, juiced
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• Salt and black pepper to taste
• 8–12 small corn or flour tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

For the Chipotle Slaw:

• 3 cups shredded cabbage (green or red)
• ½ cup mayonnaise
• 2 tbsp chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 tbsp lime juice
• 1 tsp honey or maple syrup (optional)
• Salt and black pepper to taste

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Instructions

1. Prepare the fish marinade: In a shallow dish, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to create a flavorful marinade.
2. Marinate the fish: Add the white fish fillets to the marinade, turning to coat thoroughly. Let them marinate for at least 15 minutes to absorb the spices while you prepare the slaw.
3. Make the chipotle slaw: In a medium bowl, combine shredded cabbage, mayonnaise, minced chipotle peppers, lime juice, honey (if using), salt, and pepper. Stir well until all ingredients are evenly mixed. Taste and adjust seasoning if needed. Cover and refrigerate until serving.
4. Preheat the grill: Heat your grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
5. Grill the fish: Remove fish from the marinade, discarding any excess. Place fillets on the grill and cook for 3-5 minutes per side depending on thickness, until the fish is cooked through and flakes easily with a fork.
6. Warm the tortillas: While the fish grills, warm the tortillas on the grill or in a dry skillet for about 30 seconds per side until they become soft and pliable.
7. Break the grilled fish: Remove the fish from the grill and break it into chunky pieces suitable for layering inside the tortillas.
8. Assemble the tacos: Place chunks of grilled fish on each warm tortilla, then top generously with the creamy chipotle slaw.
9. Garnish and serve: Sprinkle chopped fresh cilantro over the tacos and serve immediately with lime wedges to squeeze on top for extra brightness.

Notes

• You can substitute cod or tilapia with any flaky white fish such as mahi-mahi or halibut.
• Adjust the amount of chipotle peppers in the slaw based on your preferred spice level.
• For a lighter version of the slaw, substitute half of the mayonnaise with Greek yogurt.
• Use corn tortillas for a gluten-free option.
• To save time, marinate the fish up to 2 hours ahead and keep refrigerated.
• Leftover slaw can be stored in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Keywords: grilled fish tacos, chipotle slaw, fish taco recipe, quick fish tacos, Mexican grilled fish, seafood tacos, healthy fish tacos, chipotle sauce, lime fish marinade