Grilled Fish Tacos with Creamy Sauce, Slaw, Rice and Corn

Your New Taco Tuesday Favorite!

Looking for a fresh, flavorful fish taco recipe to bring to your next Taco Tuesday? These Grilled Fish Tacos with Creamy Garlic Lime Sauce and Cilantro-Lime Slaw will be a hit! They’re easy to make, packed with bold Mexican-inspired flavors, and best of all, they only take 30 minutes to whip up. Whether you're using flaky mahi-mahi, snapper, or another mild white fish, this recipe is sure to become a favorite fish taco recipe.

For the Grilled Fish:  

• 1 lb white fish fillets (mahi-mahi, snapper, or grouper)  
• 1 teaspoon smoked paprika  
• 1 teaspoon ground cumin  
• ½ teaspoon chili powder  
• ½ teaspoon garlic powder   
• 1 tablespoon olive oil  
• Salt and pepper, to taste   

For the Creamy Garlic Lime Sauce:  

• ¼ cup Greek yogurt  
• ¼ cup mayo  
• Zest and juice of 1 lime   
• 1 teaspoon garlic powder  
• 1 teaspoon hot sauce (optional)   
• A sprinkle of sugar  
• Salt, to taste  

For the Cilantro Lime Slaw:   

• 2 cups shredded green cabbage (or red cabbage if you prefer)
• 2 tablespoon lime juice  
• 2 tablespoon olive oil  
• ½ tablespoon red wine vinegar   
• ¼ cup cilantro, chopped   
• Salt and black pepper, to taste  

For the Pico de Gallo:  

• 1 cup diced tomatoes  
• ¼ cup diced red onion   
• 1 serrano pepper, finely chopped (or jalapeño)  
• 2 tablespoon fresh cilantro, chopped  
• 1 tablespoon lime juice  
• Salt, to taste  

For the Cilantro-Lime Rice:  

• 1 cup jasmine or basmati rice (pre-cooked)  
• 2 tablespoon lime juice  
• 2 tablespoon fresh cilantro, chopped  
• Salt, to taste  

For the Grilled Corn:  

• 4 ears of corn, shucked   
• 1 teaspoon paprika  
• 2 tablespoon melted butter  
• Salt, to taste  

Assembly:  

• Corn tortillas (gluten-free)    
• Shredded cheese (optional)   
• Extra cilantro and lime wedges for garnish  

Instructions:  

1. Cook the Rice (10 minutes):  

Start by cooking your rice according to the package instructions. Fluff it up with a fork, then stir in the lime juice, fresh cilantro, and a pinch of salt. Set it aside for later.  

2. Prep the Grill (5 minutes):  

Preheat your grill to medium-high heat (around 400°F).  

Brush your fish filets with olive oil and sprinkle with the spice blend: smoked paprika, ground cumin, chili powder, garlic powder, salt, and pepper.  

Coat the ears of corn with olive oil or melted butter, then sprinkle with paprika and a pinch of salt.

3. Grill the Fish and Corn (7-8 minutes):  

Grill your fish for 3-4 minutes on each side, or until the fish flakes easily. It should develop a nice char without sticking to the grill.  

Grill the corn for about 7-8 minutes, turning frequently to get an even char. Once done, cut the kernels off the cob.

4. Make the Creamy Garlic Lime Sauce (2 minutes):  

In a small bowl, mix Greek yogurt, mayo, lime zest, lime juice, garlic powder, and a bit of sugar. If desired, add a dash of hot sauce for some heat. Stir until smooth and creamy.

5. Prep the Cilantro-Lime Slaw (2-3 minutes):  

In a medium bowl, toss together the shredded cabbage, lime juice, olive oil, red wine vinegar, cilantro, and a pinch of salt. Let the slaw marinate while you finish up.

6. Make the Pico de Gallo (2-3 minutes):  

Combine the diced tomatoes, red onion, serrano (or jalapeño), cilantro, lime juice, and a pinch of salt in a small bowl. Let the flavors meld together as you prep the rest of the meal.

7. Assemble the Tacos (3-4 minutes):  

Warm your corn tortillas on the grill for about 20-30 seconds on each side. Fill each tortilla with grilled fish and a scoop of Cilantro-Lime Slaw.  

Top with Pico de Gallo and drizzle with Creamy Garlic Lime Sauce. Garnish with extra cilantro and lime wedges.

Substitutions & Tips

• Fish: If you can’t find mahi-mahi or snapper, try tilapia or cod. For a different take, shrimp tacos are also fantastic with this recipe!  
• Tortillas: Corn tortillas are traditional, but feel free to use flour tortillas if you prefer.  
• Slaw: If you don’t have red wine vinegar, use apple cider vinegar or even a squeeze of fresh lime juice.   
• Sauce: Don’t have Greek yogurt? Sour cream works just as well for the creamy garlic lime sauce.

FAQ

Q: Can I make this recipe ahead of time?  

A: Absolutely! You can prep the slaw, pico de gallo, and creamy sauce a day ahead. Just store everything in an airtight container in the fridge. Grill the fish and corn fresh for the best results.

Q: What’s the best type of fish to use for tacos?  

A: Look for flaky white fish like mahi-mahi, snapper, or cod. These mild fish absorb the flavors of the seasoning well and grill beautifully.

Q: How do I keep the fish from sticking to the grill?  

A: Make sure your grill is well-oiled and preheated to medium-high heat. Brushing the fish with olive oil also helps prevent sticking.