Flaky white fish with crunchy slaw and a creamy Sriracha drizzle makes these grilled fish tacos a flavor-packed taco night you won’t forget.
The recipe name says grilled, but we do all the cooking in a large pan or skillet. No one wants to fire up the grill at 6 pm on a Tuesday, and besides, cooking fish in a hot skillet gives it a delicious, golden crust while keeping the meat tender.
Plus, this is one sure way that the fish won’t fall down the grill! I can’t wait for you to try them.
What Type of Fish is Best for Grilled Fish Tacos
To make great fish tacos, you want to use fish with a firm texture and large flakes like mahi-mahi, grouper, and Cod. They hold up well during cooking and won’t fall to pieces.
You could also use thinner fillets such as tilapia, flounder, and snapper, but keep in mind the thinner the fillet, the quicker it cooks.
Whether to use fresh or frozen fish is your choice. I opt for frozen fillets since they are more convenient to purchase and store in your freezer.
Grilled Fish Taco Ingredients
The best fish tacos are made with simple and fresh ingredients. Here’s what you’ll need:
- olive oil: used in the marinade.
- fresh lime juice: adds citrusy notes to the fish.
- Sriracha: gives the marinade a little heat and flavor. Also in the creamy sauce if you decide to use it.
- mahi-mahi: or any firm, white fish that holds up well during cooking.
- vegetable oil: to cook the fish.
- shredded cabbage: for a fresh crunch.
- fresh cilantro: gets tossed with the cabbage for the ‘slaw’ base.
- jalapeño: optional, but adds a little heat to these tacos.
- flour tortillas: the type of tortilla is up to you. I like flour tortillas for fish tacos.
- cheese: this recipe uses shredded Cheddar, but you could use another favorite cheese or omit it.
- salsa: top it all off with a little fresh and zesty salsa.
Due to their incredible taste, fish tacos are among the more popular recipes from my Taco Tuesday Cookbook. It has every kind of taco imaginable, but I must say, the fish taco category has some epic things going on!
So, if you’re looking for more yummy taco recipes for weeknights and entertaining, I’ve got just what you need:
The Taco Tuesday Cookbook
These recipes will make every taco night the most exciting meal of your week! Eat great tacos, at home.
Grab your copy today!
How to Make Grilled Fish Tacos
Here’s a quick run-down on how to make crazy-good grilled fish tacos. Make sure to reference the recipe card, which has more detailed cooking instructions.
- Marinate the fish
In a large bag or airtight container, combine the olive oil, lime juice, and Sriracha sauce with the fish. Refrigerate for 30 minutes.
Add the fish fillets to a large greased skillet over medium-high heat. Cook until the fillets develop a brown, crispy layer on both sides. Transfer the fish to a cutting board and coarsely chop.
*Let the fish cook on the first side until it lifts easily. Lifting the fish before it’s ready will break it up and make a mess.
- Make the Sriracha Sour Cream
Whisk sour cream, fresh lime juice, Sriracha, and garlic powder until smooth in a medium bowl.
- Make the Slaw
In a separate bowl, toss the cabbage with cilantro and sliced jalapeño.
Give the tortillas a quick warm in the microwave or oven. Make a bed of slaw onto each tortilla and top with cheese, fish, salsa, a drizzle of creamy Sriracha sauce, and cilantro. Bon appétit!
You can also watch this quick video to see how this recipe is made from start to finish:
The Best Pan for Fish Taco
I like cooking my fish in a cast-iron skillet or stainless steel pan, but whichever you use, it’s important to make sure the pan is hot and greased before adding the fish. This will give the fillets a good sear and lock in moisture.
I’m not a fan of non-stick skillets for fish tacos because they don’t conduct heat as evenly as cast-iron or stainless steel and won’t produce as good of a sear.
Creamy Sriracha Sauce
The drizzle of Creamy Sriracha Fish Taco Sauce brings this recipe to the next level, and it’s so easy to make!
I’ve linked the recipe for you in the recipe card for which you’ll need: ½ cup sour cream, juice of 1 lime, ¼ teaspoon garlic powder, and 1 teaspoon Sriracha (salt optional).
Grilled Fish Taco Sides
Add a few of these yummy sides dishes to your grilled fish tacos, and you’ve got an amazing meal! The salsas can be served with tortilla chips, while the black bean & corn salsa makes a hearty salad and matches the flavors of these grilled fish tacos.
Bring on the heat for your next Taco Tuesday with this dish found on page 143 of my Taco Tuesday Cookbook!
Grilled Fish Tacos with Cabbage Slaw and Sriracha Sour Cream
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon Sriracha, divided
- 1 pound mahi-mahi fillets
- 2 tablespoons vegetable oil
- 1 ½ cups shredded cabbage
- ¼ cup chopped fresh cilantro, more for serving
- 1 jalapeño, seeded if desired and sliced
- 8 flour tortillas
- ½ cup shredded Cheddar cheese
- Epic Fish Taco Sauce
- Salsa, for serving
- In an airtight container or zip-top bag, combine the olive oil, lime juice, and Sriracha. Add the fish, toss to coat, and seal. Refrigerate for 30 minutes.
- In a large skillet, heat the vegetable oil over medium-high heat. Remove the fish from the marinade and place it in the pan. Discard the marinade.
- Leave the fish in place, for about 5 minutes until a brown, crispy layer has formed on the bottom. With a spatula, gently flip the fish over and cook for 4 to 5 minutes until the fish is cooked through. Transfer the fish to a cutting board and coarsely chop it.
- In a bowl, combine the shredded cabbage, cilantro, and jalapeño to make a slaw.
- If using the fish taco sauce, combine the ingredients in a bowl.
- To assemble the tacos, place a layer of slaw on each tortilla, sprinkle with shredded cheese, top with fish, then add some salsa, a drizzle of the creamy fish sauce, and additional cilantro.