Originally published by How Sweet Eats on August 14, 2023
Written by Jessica Merchant
These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!
Have a Monday margarita with this taco!!
These grilled fish tacos are such an easy, delicious way to make your weeknight meal shine. The fish is smoky, flaky and buttery. The jalapeno corn slaw is crunchy and refreshing with a bite of heat and citrus. The whole combination is incredible.
While it’s true that I’ll put just about another in a taco, fish tacos are one of our favorites. Especially Eddie’s. He doesn’t love Mexican food as much as I do, but he will gladly take a fish taco any day.
Beer battered fish tacos are probably my number one choice. But what I love about these grilled fish tacos is that they are so smoky and light. You know how it can be SO HOT in the summer that you barely have an appetite? Like it’s almost too hot to eat?
These are perfect for those hot nights. First, you grill the fish so no need to heat up the house with the oven. And second, they are easy, customizable and such a lovely light meal. No feeling like you downed an entire bowl of queso after finishing these
Unless, of course, you downed an entire bowl of queso after finishing these.
When it comes to the fish, I like to use a mild white fish for this. Something like cod. I already have a recipe for summer salmon tacos, but salmon works here too. Basically, if you like the fish, you will enjoy it in these tacos.
I use lots of smoky spices. Smoked paprika, cumin, some garlic, a pinch of chipotle chili powder. Layering the flavor is the name of the game here and I want flavor in every single bite of taco!
One way that I make these fish tacos come off the grill so perfectly flaky and buttery is by using a grill pan. This all clad one is my favorite – I have two and use them almost every single day. I spray them with an avocado oil spray or something similar and then place the fish on the grill pan, then the whole thing directly on the grill.
This also helps to ensure that the fish doesn’t flake off and fall in between the grates when you’re flipping it or trying to remove it from the grill. It’s the easiest way to do it, especially if you’re a beginner.
If I have big pieces of fish, then I feel confident throwing them directly on the grates. But just keep in mind that fish cooks fast on the grill – you don’t want to overcook it!
NOW… THE SLAW.
This slaw may be our favorite summer slaw so far. And you know that we are suckers for a good, crunchy slaw.
I love the refreshing, crisp bite that the slaw gives to the taco, especially since the fish is so soft and practically melts in your mouth.
This slaw is made with super thinly sliced green cabbage, corn cut straight from the cob, jalapeño peppers from the garden, tons of fresh cilantro, a little lime and lots of salt and pepper. Trust me when I say that you will want to eat this as a salad! In fact, it could be a side salad or side dish for these tacos. If you don’t want to put the slaw directly in the taco, just serve it on the side!
It is SO crunchy. So crispy. Perfectly sweet and savory with a hint of spice.
The other toppings I love for these tacos? My quick pickled onions. Some crumbly cotija cheese. A few spritzes of fresh lime. And maybe some extra cilantro.
Those are the basics for me, but of course you can add anything else you love.
GRILLED FISH TACOS WITH JALAPEÑO CORN SLAW
- 1 pound cod, or similar fish
- kosher salt and pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon chipotle chili powder
- flour or corn tortillas, your choice
- pickled onions, for topping
- crumbled cotija cheese, for topping
- fresh cilantro, for topping
- fresh lime wedges, for spritzing
- JALAPEÑO CORN SLAW
- 1 small green cabbage, thinly sliced
- 2 to 3 ears of grilled corn, corn cut from the cob
- 2 jalapeño peppers, thinly sliced and seeds removed
- ⅓ cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- kosher salt and pepper
Preheat your grill to the highest setting. As a note, I like to grill the corn for the slaw. Sometimes I will do that first and then make the slaw, because the fish cooks so quickly!
Pat the fish dry with a paper towel. Season it all over with salt and pepper, then sprinkle all over with the spices. Place the fish on a grill pan (or directly on the grates if you’re not using one).
Place the grill pan directly on the grill. You can also place a few ears of corn on the cob directly on the grill grates to use for the slaw if you didn’t do that yet.
Grill the fish for 2 to 3 minutes with the lid closed, then gently flip the fish and grill for another 2 to 3 minutes more. It should be flaky and opaque when finished.
Warm the tortillas if you wish. To assemble the tacos, add the fish on first then top with the slaw, some pickled onions, cotija cheese and cilantro. Spritz with lime
JALAPEÑO CORN SLAW
Place the cabbage, corn peppers and cilantro in a large bowl. Add a big pinch of salt and pepper. Add in the lime juice and the olive oil. Toss a bunch of times with kitchen tongs until combined. Taste and season with more salt and pepper if necessary.