Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don't have a grilling basket, make sure the grill is hot and well oiled before adding the fish.

Bruce Aidells
Source: EatingWell Magazine, May/June 2010
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Ingredients

Adobo-Rubbed Fish
Coleslaw

Directions

Instructions Checklist
  • To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.

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  • To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.

  • Preheat grill to medium-high.

  • Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.

  • Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

Tips

Ingredient Notes: Mildly spicy dried chiles, such as ancho or New Mexico, add moderate heat and rich flavor to Mexican sauces like mole. Chili powder made from these chiles has more flavor than American-style blends. Look for whole dried chiles in the produce section of large supermarkets and New Mexico or ancho chili powder in the specialty-spice section of large supermarkets or online.

Mahi-mahi (also called dorado) from the U.S. Atlantic and halibut from the Pacific are both sustainably fished and considered best choices for the environment.

Tips: Two ways to warm corn tortillas: (1) Microwave: Wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. (2) Oven: Wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

To make ahead: Prepare coleslaw (Step 2) up to 4 hours ahead.

Nutrition Facts

333.3 calories; protein 31g 62% DV; carbohydrates 29.6g 10% DV; exchange other carbs 2; dietary fiber 4.9g 20% DV; sugars 3g; fat 10.5g 16% DV; saturated fat 2.2g 11% DV; cholesterol 113mg 38% DV; vitamin a iu 893.5IU 18% DV; vitamin c 16.6mg 28% DV; folate 28.2mcg 7% DV; calcium 99.7mg 10% DV; iron 2.9mg 16% DV; magnesium 87.9mg 31% DV; potassium 831mg 23% DV; sodium 735mg 29% DV; thiamin 0.1mg 11% DV; added sugar 1g.

Reviews (28)

Read More Reviews
28 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/06/2017
Easy to make. Husband & myself enjoyed it very much. Will make it again for sure. We added cheese & rice with it. Very tasty. Read More
Rating: 5 stars
08/11/2014
Easy & delish!! Delicious & easy to make. Substituted 1/2 cup (4oz) plain Greek yogurt in lieu of mayo and sour cream for the cole slaw. Picked up shredded cabbage & broccoli slaw from Trader Joes which has great texture and crunch for the tacos. Pros: Easy ingredient swaps Cons: None Read More
Rating: 5 stars
08/10/2014
A regular favorite in our house! I have made this recipe countless times with Mahi tilapia cod and halibut. The rub has just the right amount of kick which the creamy ole slaw balances perfectly. Pros: Easy fast healthy Read More
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Rating: 5 stars
11/06/2013
Best Ever Fish Tacos! The better the chilli powder you use the better the tacos. And the coleslaw from this recipe is so good it's become my 'go to' for anytime I need a coleslaw. Pros: Mexico worthy! Easy uses ingredients that live in my drawer all the time delicious! Cons: A bib like you get eating lobster would be good! Read More
Rating: 4 stars
04/15/2013
First time making grilled fish tacos - success! I used splitnose rockfish (local) and mostly fresh ingredients. I like that I had all of the spices already in the cupboard. I used just regular chili powder it probably would have been better with New Mexico chili powder. It would have been a lot easier had I bought lime juice in a bottle but I always find that bottled lime juice isn't the same as fresh. Squeezing 4 T of lime juice is time consuming! I also don't own a zester so I used the small grate side of the cheese grater to make lime zest. It worked fine. I bought a bag of coleslaw cabbage mix rather than shredding it all myself. The mix also had purple cabbage and carrots and I liked it. The coleslaw is super tasty - I'll eat the rest of it as a side on it's own. I cooked the fish on a griddle on the stove and it was quite successful. I sprayed it with Pam before cooking and flipping the fish was no problem. I'd make these again. Pros: Ingredients mostly found in the home already. Cons: Takes a while to get the lime juice from fresh limes. Read More
Rating: 5 stars
03/20/2013
Easy tasty and healthy! Tried this recipe after having fish tacos on Maui. Like another reviewer I made it easier by using bagged coleslaw cabbage. I also used small mango chunks and cubed tomatoes as nice additions as they had done on Maui. I don't like fish much but ended up loving these! Read More
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Rating: 5 stars
07/16/2012
Absolutely delicious!!! These fish tacos are incredible! They are quick and super easy to make. Everone loves them! They were such a hit with the family and friends I've made them 4 times in the last six days! The first time I used fresh tilapia but since then I've used frozen tilapia from Trader Joes and Stater Brothers. To save time I use packaged shreded cabbage/coleslaw. Otherwise I've followed the recipe as written and every time they've been excellent! Read More
Rating: 5 stars
07/13/2012
Loved it This was tasty quick and easy! We were to lazy to fire up the grill so my husband just pan fried. I added a little red onion and cayenne just to give it an extra zip. As others said; the coleslaw really makes this - excellent. A great week night dinner! Pros: flavorful easy quick tasty Read More
Rating: 5 stars
06/15/2012
Freakin' Awesome should be a rating! I've made fish tacos at home before but these were PHENOMENAL! The rub/adobo is soooo tasty and makes this dish. The slaw sent it over the top! I didn't even make it ahead of time I just made it while the fish was marinating in the rub. It was still delicious. I could even see tweaking it by adding some heat with either chopped serrano or jalapenos. We had our meal with some mexican beer and it was a perfect little dinner. YUMMM! Pros: Flavorful fast healthy Cons: Can't think of any. Read More
Rating: 4 stars
06/08/2012
Non-believer has been born again My wife is not a fish eater but she agreed to try these tacos because well she's my wife. By her third taco I knew she was a convert. We've now had them several times and its's become a regular in our meal rotation. The hardest prt w finding good dorado (mahi). It turns out that the vacuum sealed frozen filets from Trader Joes are really good! That makes this whole dish so much easier since we can plan and buy for it in advance. NOTE: the slaw really should be made in advance so the favors can meld. Ad it's really easy to go overboard on the lime in the slaw so be careful. I'd rather have the slaw a little less citrus and just squeeze a little fresh lime on the taco. Oh and you MUST use small corn tortillas. Anything else is just not right. Pros: Healthy easy tasty Cons: Messy Read More
Rating: 5 stars
02/28/2012
Very versatile rub! I love this recipe. I actually used it for a client who had diabetes. The rub has become a staple and I've used it in ground meat for burgers slatheredon whole chickens that were roasted. It's virtually a staple in our home. Read More
Rating: 4 stars
01/09/2012
This review is for the coleslaw only - we used the beer-battered fish recipe instead of the grilled. This is the PERFECT accompaniment to any fish taco!!!! Yummy!!! Pros: Nice lime taste to the coleslaw. Cons: A little more soupy than I prefer but we drained it easily. Read More
Rating: 5 stars
01/07/2012
Delicious! Had a friend tell me she didn't think fish and taco should be in the same sentence and LOVED this recipie. The slaw makes the taco! Read More
Rating: 5 stars
10/30/2011
These were easy and fabulous. My husband who doesn't typically love fish even invited the neighbors over to try some. I used 1 lb. of mahi mahi and 1 lb. of halibut both from Trader Joe's. For toppings we used the coleslaw that is included in the recipe cheese sliced red peppers cilantro and guacamole. Don't microwave the tortillas they get limp and rubbery that way. Just give them 10-15 seconds per side on the grill or in a very hot ungreased skillet. Read More
Rating: 5 stars
10/30/2011
YUMMMMMM!!! I made these last night and we were so impressed with the flavor. The adobo (rub) makes this dish. I make grilled fish tacos all the time but they never tasted like this. I added a dash of cayenne pepper to the rub because we like a little extra heat. I used cod filets and grilled them in a grill pan. Then for the coleslaw I shredded some cabbage julienned carrots and chopped a handful of cilantro. Instead of the mayo/sour cream mix I used a few tbsp of non-fat greek yogurt a tbsp of light mayo the juice of half a lime and 1-2 chipotles in adobo pulsed it in the food processor and used it as a drizzle for the taco! Yum! Read More
Rating: 5 stars
10/30/2011
These were delicious fish tacos! There's a place in town that I always go to for their fish tacos but these were almost just as good. I used cod that had been previously frozen so I can't wait to make these again with fresh mahi mahi or halibut. Definitely give this recipe a try! Read More
Rating: 5 stars
10/30/2011
Made this at a large bbq and everyone loved it! Used fresh halibut and fantastic grilled homemade tortillas. Read More
Rating: 5 stars
10/30/2011
I used tilapia and added some ground chipotle to the rub but other than that I made these true to the recipe and they were delicious! Next time I'm making more as 2 fish tacos just didn't do it for me.:) Read More
Rating: 5 stars
10/30/2011
These are now my favorite fish taco recipe! We didn't add toppings-just stuck to the slaw and they were perfect. If I were to add anything it would be avocado. Read More
Rating: 5 stars
10/30/2011
These are fantastic! The rub is just divine (and we're super picky about our fish tacos). I used catfish instead of mahi mahi because it was fresher and I also tossed some scallions in with the slaw. We ate three tacos each and were stuffed. Great with margaritas! Read More
Rating: 5 stars
10/30/2011
Since we moved from San Diego to the east coast 8 years ago we have not found good fish tacos. Now we can make them at home! This recipe is too awesome for words the spice and slaw are excellent. I had to substitute 3/4 normal chile powder and 1/4 chipotle chile powder for the new mexico chile powder and that worked great plus I tried it kabobed with some halibut chunks I got at my gourmet grocer but found the skewers still stuck to the grill despite a ton of oiling. This recipe is so good I'm buying a fish basket for my grill for the future thanks for ending our 8 year taco quest eating well! Read More
Rating: 5 stars
10/30/2011
Delicious! I'm not much of a fish eater but these made a believer out of me! We used tilapia which was all that was available in the way of fresh (or at least non-frozen) fish and they turned out fine. For the slaw I took several shortcuts; I used a bag of cole slaw mixture and some bottled light cole slaw dressing which I augmented by the addition of lime juice and cilantro. The slaw alone was good enough to make frequently for other meals! Read More
Rating: 5 stars
10/29/2011
Very tasty fish tacos Yummm! I've been looking for a good fish taco recipe ever since my honeymoon last winter in Kauai where we discovered this amazing hidden gem of a restaurant that served the best fish tacos I've ever had. This recipe really satisfied that craving'and was way less greasy! I rarely cook with fish but this recipe was so easy and the mahi-mahi really held up well on the grill. The coleslaw is amazing fresh and tangy. For toppings I served avocado fresh mango cilantro and lime wedges alongside. Pros: fast easy Cons: a lil messy but that's what it's all about Read More
Rating: 5 stars
10/29/2011
Excellent My fiance and I just adored this recipe. It was so flavorful easy and we just couldn't wait to eat the left overs. Use a good hot sauce and salsa and this is a spectacular recipe. Pros: easy recipe light delicious Read More
Rating: 4 stars
10/29/2011
Good fish recipe! I used tilapia and the tacos were delicious. The rub is very tasty! Read More
Rating: 4 stars
10/29/2011
Delicious I actually used some fresh Bluefish that was given to my husband and I. Bluefish is generally very stong tasting and IMHO hard to cook well. This recipe nailed it. The firm flesh of the fish held up well to grilling and the slaw added a nice crunchy counterpoint to the fish as well. I will definitely keep this recipe and make it again. Read More
Rating: 4 stars
10/29/2011
Grilled Fish Tacos These tacos are great whether grilled outdoors or pan grilled inside. I added some chopped sweet onion chopped fresno chile and sweet red pepper to the slaw for more veggies and crunch. Even my hubby who loves everything real spicy didn't feel the need to add any salsa-it would probably overpower the delicate fish. I've tried it with both tilapia and flounder--will try grouper next. Pros: quick and easy Read More
Rating: 5 stars
10/29/2011
Delicious The fish is delicious by itself but with the cole slaw it is even better. Will be making this again. Read More