Grilled Fish Tacos Recipe

Name: Grilled Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds of Mahi-Mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions); Whole wheat or multi-grain flour tortillas; Juice of 10 limes; 1 bunch of cilantro finely chopped; 1 teaspoon salt; 1 teaspoon pepper; 1/4 cup apple cider vinegar; 2 tablespoon chopped fresh cilantro; 2 tablespoon lime juice; 1 teaspoon sugar; 1/8 teaspoon salt; Freshly ground pepper to taste; 3 cups finely shredded red or green cabbage; 2 cups plain fat-free Greek yogurt; 1 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 1 cup diced peeled seeded cucumber; Sea salt and pepper to taste; Combine all ingredients. Season with salt and pepper.; 2 medium fresh, diced tomatoes; 1/2 diced Spanish onion; 1 bunch thoroughly washed, minced cilantro; 1 tablespoon sea salt; Juice from 4 limes; Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.; 2 fresh mangos diced; 1 cucumber peeled and diced; 1 sweet onion diced; 1 red pepper diced, seeds removed

Servings: persons

2 pounds of Mahi-Mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions)
Whole wheat or multi-grain flour tortillas
Juice of 10 limes
1 bunch of cilantro finely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 cup apple cider vinegar
2 tablespoon chopped fresh cilantro
2 tablespoon lime juice
1 teaspoon sugar
1/8 teaspoon salt
Freshly ground pepper to taste
3 cups finely shredded red or green cabbage
2 cups plain fat-free Greek yogurt
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 cup diced peeled seeded cucumber
Sea salt and pepper to taste
Combine all ingredients. Season with salt and pepper.
2 medium fresh, diced tomatoes
1/2 diced Spanish onion
1 bunch thoroughly washed, minced cilantro
1 tablespoon sea salt
Juice from 4 limes
Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
2 fresh mangos diced
1 cucumber peeled and diced
1 sweet onion diced
1 red pepper diced, seeds removed
3 tablespoons of rice wine vinegar
1 hot pepper (we recommend either a Serrano pepper which provides great flavor and not too much heat or a habanero pepper, one of the hottest peppers
1 bunch of cilantro, finely chopped
Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.

1
Directions for slaw:
2
Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy.
3
Add cabbage and toss to combine.
4
Refrigerate until ready to use.
5
Directions for tacos:
6
Combine ingredients for the basting sauce into bowl and mix.
7
Set aside.
8
Oil the grill rack and Preheat grill to medium high.
9
Grill Mahi filets until they are cooked through approximately 3 minutes per side.
10
Continuously baste Mahi- Mahi, turning fish over only once.
11
While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven.
12
Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds.
13
Wrap tortillas in a clean towel to keep warm.
14
Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375degreesF oven for 10 to 15 minutes.
15
Wrap tortillas in a clean towel to keep warm.
16
When Fish is white and flakey, remove from heat.
17
Carefully cut fish into large chunks.
18
Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 2 pounds of Mahi-Mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions), Whole wheat or multi-grain flour tortillas, Juice of 10 limes, 1 bunch of cilantro finely chopped, and more.

Yes, Grilled Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions