Category: taco dinner

I can’t get enough of fish tacos so I am so excited to add another to the blog with these flavorful Grilled Fish Tacos with Citrus Slaw and Green Sauce!

Don’t let the ingredient list or steps overwhelm you with this recipe. I promise you it all comes together beautifully! For this #DDGrillWeek 2024 recipe, you’ll start by simply marinating the fish with olive oil and dried spices. Next, you’ll toss together the simple slaw and let that marinate as you hit the grill.

Once your grill is prepped, you’ll start by grilling the poblanos for your green sauce then set those aside as you grill the fish and tortillas. The fish and tortillas will be kept warm as you blend up your green sauce with the poblanos, Greek yogurt, cilantro, and more. After your sauce is blended up, flake your fish, assemble your tacos, and enjoy! With a Clayton Margarita if you are feeling extra festive.

Grilled Fish Tacos with Citrus Slaw and Green Sauce Ingredients:

• Ground Cumin
• Smoked Paprika
• Garlic Powder
• Onion Powder
• Dried Oregano
• Salt
• Freshly Ground Black Pepper
• Extra Virgin Olive Oil
• Mahi Mahi or Halibut
• 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

Recipe Step-by-Step:

Step One: Make the Fish Marinade

In a small bowl, combine the cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined 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 flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 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 onion, and cilantro. Gently toss to coat. Set aside.

Step Four: Prep the Grill

When ready to cook, heat the grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Poblano Peppers

Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.

Step Six: Grill the Fish

Add the fish to the greased 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

Add the tortillas to the grill and char until just warm and more 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, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.

Step Nine: Serve and Enjoy!

To serve, flake 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:

For More Fish Recipes:

Grilled Salmon Tacos with Jalapeño Tartar Sauce

Cedar Plank Salmon and Corn with Serrano-Butter

Paleo Battered Fish Tacos

Print

Grilled Fish Tacos with Citrus Slaw and Green Sauce

Gluten-Free

Total Time 50 minutes minutes

Servings 6

Author Alex Snodgrass

Ingredients

For the Fish:

• 1 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 lbs mahi mahi or halibut, cut into two 1-lb filets

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
• ½ teaspoon freshly ground black pepper
• ½ teaspoon Kosher salt
• 2 cups finely shredded green cabbage
• 2 cups finely shredded purple cabbage
• 4 green onions, thinly sliced on the diagonal
• ½ cup roughly chopped cilantro leaves

For the Green Sauce:

• 2 medium poblano peppers
• 1 cup packed roughly chopped cilantro leaves
• 3 garlic cloves
• ¼ cup plain Greek yogurt
• 2 tablespoons freshly squeezed lime juice
• ½ 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 cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and olive oil. Stir until well combined until it turns into a paste-like consistency.
• Pat the fish dry and brush the spice mixture over the top flesh of the fish and rub it in so that it evenly coats the fish. Set aside for 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 onion, and cilantro. Gently toss to coat. Set aside.

Grill the Fish, Poblanos, and Tortillas:

• When ready to cook, heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
• Add the poblano peppers to the hot grill and grill for about 12 to 15 minutes until the skin is charred and blackened, flipping here and there to achieve an even grill. Transfer the cooked poblanos to a bowl and cover with foil or saran wrap to allow to steam while you cook the fish.
• Add the fish to the greased 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.
• Add the tortillas to the grill and char until just warm and more 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, they should peel very easily. Peel off the skin on the top layer, then remove the stem and seeds. Add the peeled poblanos to a blender with the cilantro, garlic, Greek yogurt, lime, and salt to make the sauce. Blend until smooth.

Serve and Enjoy:

• To serve, flake 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.

Photography and styling by Eat Love Eats.

The post Grilled Fish Tacos with Citrus Slaw and Green Sauce appeared first on The Defined Dish.