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Chipotle Grilled 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 Scale

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

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.

Find it online: https://beachgirlgrills.com/chipotle-grilled-fish-tacos/