Chipotle Grilled Fish Tacos

Every day is the right day to fire up the grill for these smoky, tender, and succulent Chipotle Grilled Fish Tacos piled high with a crunchy sweet corn slaw. Combining an easy and quick process with bright and vibrant flavors, these fun tacos will make any night a fiesta.

There is just something fun and festive about fish tacos. They instantly transport you to a laid-back beach vibe at first bite with their fresh flavors. They’re easy enough to make on a busy weeknight yet special enough to entertain with. Just add cold cervezas and Fire Roasted Habanero Tomato Salsa, and your taco party is complete!

Why You’ll Love This Recipe

• Quick Cooking – The time it takes to marinate the fish is about as long as it takes to prepare your charcoal and heat up your grill. Not only is it a quick marinade, but the fish itself also cooks quickly. The most labor-intensive part of this recipe is simply chopping the vegetables the charred corn slaw and taco toppings.
• Customizable – This fish taco recipe works with any type of firm fish so you can use what you like, or what looks good that day.
• Balance of Flavors & Textures – Fish tacos are as much about the toppings as the fish itself. The marinade gives a little heat from the chipotle powder that is balanced with the sunny burst of lime and orange. The charred corn coleslaw brings that crunch factor along with an herbaceous note, the sweetness of the corn and red bell peppers, and a tangy, smoky, creamy dressing. It’s the ideal counterpoint to the soft and tender fish.
• Accessible Ingredients – Aside from the fish itself, the rest of the ingredients are either pantry staples or easy to find fresh produce.

Ingredients

• Fish – I made grilled halibut tacos, but and firm fish will work for this recipe. Grouper, cod, mahi-mahi, and snapper are just a few examples. You could even use salmon. This halibut was sourced from Salmon & Sable where all of the fish is 100% wild, seasonal, and sustainably caught.
• Charred Corn Slaw – Green cabbage makes up the base of this coleslaw. Green onions add mild onion flavor and cilantro brings citrusy freshness. Fresh grilled corn and red bell pepper add a little sweetness while the creamy mayonnaise and sour cream based dressing is brightened with lime. Chipotles in adobo and honey round out the dressing.
• Marinade – The marinade combines a spice mix of chipotle powder, granulated garlic, paprika, cumin, Mexican oregano, and salt with a little freshly squeezed orange and lime juice and zest. Use a neutral oil such as avocado oil to finish it off. This will help prevent the fish from sticking to the grill.

How to Make Chipotle Grilled Fish Tacos

• Make your coleslaw. Grill your corn until all sides are lightly charred. Allow it to cool and then remove from the cobb. Add the ingredients for the dressing to a bowl and whisk together. In a large bowl add all of the vegetables including the corn. Pour the dressing over the top and toss until everything is fully coated. Allow it to refrigerate for at least an hour.

• Marinate your fish. Pat your fish dry. If it’s one large filet you can cut it in half or smaller portions to make it easier to grill. Add the fish to a large shallow dish. In a separate bowl whisk together the ingredients for the marinade. Pour it over the fish, making sure to coat both sides. Allow the fish to marinate for 15-30 minutes, flipping halfway. Make sure not to marinate it past 30 minutes as the acid will begin to cook the fish.
• Prepare your grill. Prepare your grill for direct grilling. If using a charcoal grill spread the charcoal in an even layer. If using a gas grill heat it to about 400 degrees. Make sure that your grates are clean. You can lightly oil them if desired.
• Grill your fish. Place the fish on the hot grates over direct heat. Allow the first side to grill for 5-6 minutes. It should easily release from the grates. If it is sticking, allow it to cook for another minute or two. Flip the fish and allow it to grill for another five minutes or until the internal temperature is between 130-135 degrees.

• Assemble your tacos. Gently flake the fish into generous chunks. Top a charred tortilla with some of the fish, the charred corn slaw, and your favorite toppings such as extra cilantro, a squeeze of lime, and avocado slice.

Substitutions & Variations

• You can use the same marinade for peeled and deveined shrimp to make shrimp tacos. You’ll want between 1-1 1/2 pounds of large shrimp. Don’t let them marinate for more than 20 minutes. Skewer them and grill each side for two minutes over direct heat. They’ll be firm with a little spring, pink, and opaque. They should be 120 degrees internal.
• Feel free to take the help of the grocery store and use a bag of slaw mix. Hold off adding all of the dressing in the beginning because there isn’t quite as much cabbage. You can always add more dressing if needed.
• If corn isn’t in season frozen corn is a great option. You can even find fire roasted corn for that additional layer of flavor. Sauté it for a couple of minutes in a skillet on medium high to wake up the flavors and get a little color on it.

Equipment

• Grill – Either a gas grill or charcoal grill will work for grilled fish tacos. If using a charcoal grill toss a few wood chips over your coals for a little additional flavor.
• Fish Spatula – Skip the tongs and reach for a good fish spatula. The thin metal blade easily slips underneath the delicate fish without tearing it.
• Instant Read Thermometer – This is your best friend when it comes to grilling fish. Many recipes will advise you to cook your fish until it easily flakes. By this point your fish is probably overcooked and dry. Using an instant read thermometer will take the guess work out of when to pull your fish from the grill.
• Mandoline – It’s not necessary, but using a mandoline will give you finely shredded uniform cabbage in less time than hand chopping.

Tips From the Beach

• Allow your coleslaw to refrigerate for at least an hour. You can even make it the night before. Taste it just before serving as you may need to add a little additional salt.
• If your fish seems like the outside is getting too hot too quickly, simply move it over to the indirect side to slow down the cooking.
• Don’t forget to char your tortillas on the grill! This will wake up their flavors and give you better texture.
• Have fun with your toppings. Avocado, lime, cilantro, pickled jalapenos, and cotija cheese are all great options.
• If possible, use organic citrus. Most citrus has a light waxy food safe coating on the outside to protect it during shipping and at the grocery store. Organic citrus doesn’t.
• If your fish seems like it’s sticking give it another minute before flipping. It should easily release when it’s ready.
• If you’re still scared of your fish sticking, you can cook the fish on a bed of citrus slices. It will take slightly longer, but will also infuse a little extra flavor.
• Serve this up with Calabasitas con Elote for even more options to fill your tortillas.

For more fish taco inspiration make sure to check out Chili Lime Fish Tacos.

Chipotle Grilled Fish Tacos

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Every day is the right day to fire up the grill for these smoky, tender, and succulent Chipotle Grilled Fish Tacos piled high with a crunchy sweet corn slaw.

• Author: Nicole Stover
• Prep Time: 60
• Cook Time: 15
• Total Time: 1 hour 15 minutes
• Yield: 4 1x
• Category: Entree
• Method: Grilling
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Grilled Fish Tacos

• 1 pound firm fish, such as halibut, grouper, mahi-mahi, or cod
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lime juice
• 2 teaspoons orange zest
• 1 teaspoon lime zest
• 1 tablespoon neutral oil such as avocado or canola
• 1 teaspoon chipotle powder
• 1 teaspoon granulated garlic
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Mexican oregano
• 1/4 teaspoon cumin
• Tortillas
• Taco toppings such as avocado, cotija, pickled jalapenos, lime wedges

Charred Corn Slaw

• 6 cups shredded green cabbage
• 2 cups charred corn (about 3 ears of corn, depending on size)
• 1/2 cup cilantro, chopped
• 1 red bell pepper, diced
• 1/2 jalapeno, finely diced, remove seeds for less heat if desired
• 4 scallions, green and white parts chopped
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons lime juice
• 1/2 tablespoon honey or agave syrup
• 1 chipotle in adobo, diced
• 2 teaspoons adobe sauce
• 1/2 teaspoon of salt, or to taste

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Instructions

Grilled Fish Tacos

1. Pat your fish dry. If it’s one large piece feel free to cut it in half for easier flipping while grilling.
2. Add the citrus juices and zest, oil, and seasonings to a small bowl and whisk together.
3. Place the fish in a shallow dish. Pour the marinade over the top, making sure both sides are coated. Allow the fish to marinate for 15-30 minutes, flipping halfway through.
4. Prepare your grill for direct grilling. For charcoal grilling spread your coals out in an even layer. For a gas grill heat it to 400 degrees. Make sure your grates are clean. You can lightly oil them if desired.
5. Place the fish on the hot grates. Allow the first side to cook for 5-6 minutes. If the fish seems like it’s sticking, give it another minute. 
6. Flip the fish and allow it to cook for another 5 minutes. For halibut, cook it to 130-135 degrees. For cod, mahi, and grouper, cook it until it is between 135-140 degrees. It will continue to cook once removed from the grill.
7. Allow the fish to cool for 5 minutes, or enough so you can easily flake it into large chunks. Squeeze a little lime or orange over the top if desired.
8. To assemble your tacos, top a charred tortilla with chunks of fish. Add the charred corn slaw, and your favorite toppings.

Charred Corn Slaw

1. Heat a grill for direct grilling. Place the corn cobbs over on the hot grate. Allow each side to cook for a 1-2 minutes, rotating often until all sides are charred. Remove from the grill and allow to cool. Cut the kernels from the cobb.
2. Add the mayo, sour cream, lime juice, honey, chipotle, adobo sauce, and salt to a small bowl and whisk together.
3. In a large bowl add all of the vegetables including cooled corn.
4. Pour the dressing over the slaw. Toss until fully coated. 
5. Let refrigerate for at least an hour.
6. Taste for salt and add additional if needed. 

Notes

1. Feel free to use a bag of slaw mix from the grocery store. You won’t need all of the dressing so start with just adding about 1/2 and reserving the rest if you want it creamier. 
2. If the outside of your fish seems like it’s cooking too quickly, simply move it over to a cooler spot on your grill. 
3. Use a fish spatula to make it easy to flip your fish.