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Close up of Grilled Fish Taco with Citrus Slaw and Green Sauce.
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4.91 from 10 votes

Grilled Fish Tacos with Citrus Slaw and Green Sauce

Total Time50 minutes
Course: Main Course
Servings: 6
Author: Alex Snodgrass

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

Calories: 405kcal | Carbohydrates: 37g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 111mg | Sodium: 1342mg | Potassium: 1056mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1507IU | Vitamin C: 71mg | Calcium: 140mg | Iron: 4mg