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I can’t get enough of fish tacos during summertime. These Grilled Fish Tacos with Citrus Slaw and Green Sauce are pretty much all I want to eat when the weather is nice!
Don’t let the ingredient list or steps overwhelm you with this recipe. I promise you it all comes together in no time at all! Start by marinating the fish with olive oil and dried spices. Then, combine the ingredients for the slaw and let it marinate when you start grilling.
Now, don’t get me wrong—the grilled fish and slaw are fantastic, but the real star of the show is the sauce! It’s made with grilled poblano peppers, Greek yogurt, cilantro, lime juice, and garlic. It’s smoky from the charred peppers, herbaceous from the cilantro, and bright and zesty from the lime. You’re going to want to put it on everything! After your sauce is blended and the fish is nicely charred, all that’s left to do is assemble the tacos and eat! And trust me when I say that they taste even better with a Clayton Margarita (or two!).
Ingredients:
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Dried Oregano
- Kosher Salt
- Ground Cumin
- Freshly Ground Black Pepper
- Extra Virgin Olive Oil
- Mahi Mahi or Halibut
- Avocado Oil
- Freshly Squeezed Lime Juice
- Freshly Squeeze Lemon Juice
- Honey
- Shredded Green Cabbage
- Shredded Purple Cabbage
- Green Onions
- Fresh Cilantro
- Poblano Peppers
- Garlic
- Greek Yogurt
- Corn Tortillas
- Jalapeño or Serrano Pepper
- Lime Wedges
Step-by-Step:
Step One: Make the Fish Marinade
In a small bowl, combine the paprika, garlic powder, onion powder, oregano, salt, cumin, black pepper, and olive oil. Whisk until it turns into a paste-like consistency.
Step Two: Marinate the Fish
Pat the fish dry and brush the spice mixture over the top of the fish, rubbing it in so that it evenly coats the fish. Set aside for about 15 minutes to marinate while you prepare the slaw.
Step Three: Make the Slaw
In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onions, and cilantro. Gently toss to coat. Set aside.
Step Four: Prep the Grill
Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
Step Five: Grill the Poblano Peppers
Grill the peppers for 12 to 15 minutes until the skin is charred and blackened, flipping occasionally. Transfer the cooked poblanos to a bowl and cover with foil or plastic wrap to steam while you cook the fish.
Step Six: Grill the Fish
Place the fish on the grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.
Step Seven: Grill the Tortillas
Place the tortillas on the grill and char until warm and pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.
Step Eight: Make the Green Sauce
After the poblanos have steamed, peel off the skin on the top layer, then remove the stem and seeds. In a large blender, add the poblanos, cilantro, garlic, Greek yogurt, lime, and salt. Blend until smooth.
Step Nine: Serve and Enjoy!
To serve, flake the fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper, if desired! Serve with a wedge of lime.
Recipe FAQs:
I do not find poblanos particularly spicy! If you want to add more heat, serve the tacos with thinly sliced jalapeño or serrano peppers.
Yes! This is great served in a bowl over the cabbage slaw and with a side of rice, if preferred.
When the warm weather strikes, you need to make these Grilled Fish Tacos with Citrus Slaw and Green Sauce! Once you try the recipe, leave a comment below and let me know what you think!
craving More Fish Recipes? try these!
Grilled Salmon Tacos with Jalapeño Tartar Sauce
Cedar Plank Salmon and Corn with Serrano-Butter
Grilled Fish Tacos with Citrus Slaw and Green Sauce
Ingredients
For the Fish:
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 pounds mahi mahi or halibut, cut into two (1-pound) fillets
- 2 tablespoons avocado oil (for grilling)
For the Citrus Slaw:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons honey
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 cups finely shredded green cabbage
- 2 cups finely shredded purple cabbage
- 4 green onions, thinly sliced on the diagonal
- 1/2 cup roughly chopped cilantro leaves
For the Green Sauce:
- 2 medium poblano peppers
- 1 cup packed and roughly chopped cilantro leaves
- 3 garlic cloves
- 1/4 cup plain Greek yogurt
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon kosher salt
For Serving:
- 12 corn tortillas
- 1 jalapeño or serrano pepper, very thinly sliced (optional)
- 1 lime, cut into wedges
Instructions
Marinate the Fish:
- In a small bowl, combine the paprika, garlic powder, onion powder, oregano, salt, cumin, black pepper, and olive oil. Whisk until it turns into a paste-like consistency.
- Pat the fish dry and brush the spice mixture over the top of the fish, rubbing it in so that it evenly coats the fish. Set aside for about 15 minutes to marinate while you prepare the slaw.
Make the Slaw:
- In a large bowl, whisk together the olive oil, lime juice, lemon juice, honey, salt, and black pepper until well combined. Add the green and purple cabbage, green onions, and cilantro. Gently toss to coat. Set aside.
Grill the Fish, Poblanos, and Tortillas:
- Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
- Grill the peppers for 12 to 15 minutes until the skin is charred and blackened, flipping occasionally. Transfer the cooked poblanos to a bowl and cover with foil or plastic wrap to steam while you cook the fish.
- Place the fish on the grill and cook until the fish is opaque and flakes easily with a fork, 5 to 6 minutes per side. Transfer to a platter and cover with foil until ready to serve.
- Place the tortillas on the grill and char until warm and pliable, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm until ready to serve.
Make the Green Sauce:
- After the poblanos have steamed, peel off the skin on the top layer, then remove the stem and seeds. In a large blender, add the poblanos, cilantro, garlic, Greek yogurt, lime, and salt. Blend until smooth.
Serve and Enjoy:
- To serve, flake the fish and serve in the warm tortillas. Top with the slaw, a drizzle of the green sauce, and thinly sliced jalapeño or serrano pepper, if desired! Serve with a wedge of lime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
These were a hit! The green sauce really made it.
Can I bake the fish? Or cook it over the stove? I don’t have a grill, but this sounds incredible!
yes you could definitely just pan fry it on the stovetop!
I don’t usually leave reviews, even if a recipe is good. But these tacos deserve a review. They are outstanding, and the sauce is amazing!
Thank you Jenna!!
This was so good and flavorful! Our poblano was HOT so watch out! We love the heat but this made our sauce spicyyy. Will make again!
Quick and easy to make on the grill. Really flavorful, tasted like something I would eat at a restaurant. I paired it with Alex’s michelada!
Love to hear that!
Just coming back a year later to say that this is now an annual thing at our family beach trip! Had fish tacos for lunch at a restaurant and they didn’t hold a candle to these. Love defined dish!!!!