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green evening dresses

Grilled Fish Tacos
Yield: 16 tacos

Cilantro-Lime Mayo:
1/4 cup packed fresh cilantro leaves
1/4 cup packed baby spinach leaves
1 clove garlic
1/2 cup mayonnaise
1 Tablespoon fresh lime juice
Kosher salt and freshly ground black pepper

Grilled Fish:
1 1/2 pounds flaky white fish such as cod, halibut, or mahi mahi cut into approximately 1-inch-by-4-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 Tablespoon oil optional

Citrus Slaw:
2 Tablespoons fresh lime juice
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/2 Tablespoon vegetable oil
12 oz. bag coleslaw mix (combination of green and purple cabbage, and carrots)
1/2 cup packed fresh cilantro leaves

To Serve:
16 to 18 small flour tortillas fajita size, about 6-inch diameter or corn tortillas (gently heated to soften)
Lime wedges

To make the cilantro-lime mayo: In the bowl of a food processor or blender add the fresh cilantro and spinach. Make sure the leaves are dry; if they are wet they won’t mince nicely. Process the mixture until the leaves are chopped fine.
Add the garlic and blitz again until the garlic is minced. Then add the remaining ingredients, seasoning to taste, and puree until smooth. Refrigerate until ready to serve.
To make the grilled fish: Combine the spices in a bowl, and sprinkle the spice rub over the pieces of fish. Drizzle with the oil, if desired. Gently mix until evenly coated.
Heat up your grill, and grease the inside of a fish grill basket (you can also lightly brush the pieces of fish with oil on both sides if you are especially worried about them sticking). Line the fish pieces inside the grill basket, and grill until cooked through. Remove from the grill, and carefully remove the fish pieces from the grill basket. If any of the pieces have stuck, use a small spatula to remove them gently. *NOTE* You can also cook the fish in a nonstick skillet if you’re unable to grill outdoors due to weather or lack of a grill basket. green evening dresses
To make the citrus slaw: Meanwhile, whisk together the honey, lime juice, salt, and pepper in a small bowl. Whisk in the oil, and adjust seasoning to taste. Toss the dressing with the coleslaw mix and cilantro leaves in a mixing bowl.
To serve: On each tortilla, add a small scoop (tongs are good for this) of slaw, then a piece of fish, and finally a generous drizzle of the cilantro-lime mayo. Serve with lime wedges on the side for extra zing.

Halibut and mahi mahi are more firm varieties of white fish and will be a bit easier to grill without falling apart. Cod is one of our favorite fish, but it is quite flaky and can break apart if you overcook it or if it sticks to the grill basket. Even if your strips of fish break apart, they are still delicious and can be used for the tacos. Just beware of these differences when you select fish for these tacos.
Use a fish grill basket or try a veggie grill basket to grill your fish safely without the fish falling through the grill grates. Make sure to grease the basket in either case so your fish doesn’t stick.
Put your cilantro-lime mayo in plastic squeeze bottles for a polished look to your tacos.