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Fish Tacos on a white place with grilled sweet corn and cilantro lime rice

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

The mild flavor of the grilled fish paired with a tangy slaw, creamy sauce, and warm tortillas creates a delicious balance of flavors and textures.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 3

Ingredients
  

For the Grilled Fish:

  • 1 lb white fish fillets mahi-mahi, snapper, triggerfish, or grouper
  • 1 teaspoon 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 purple if you prefer
  • 2 tablespoon lime juice
  • 2 tablespoon olive oil
  • ½ tablespoon red wine vinegar
  • ¼ cup cilantro chopped
  • Salt and pepper to taste

For the Pico de Gallo:

  • 1 cup diced tomatoes
  • ¼ cup diced red onion
  • 1 serrano pepper finely chopped (or jalapeno)
  • 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

For Assembly:

  • Corn tortillas gluten-free
  • Shredded Cheese optional
  • Extra cilantro and lime wedges for garnish

Instructions
 

Cook the Rice (10 minutes):

  • Start cooking your rice according to the package instructions. This usually takes about 10-12 minutes.
  • Once cooked, fluff the rice with a fork and stir in lime juice, cilantro, and salt. Set aside.

Prep the Grill (5 minutes):

  • Preheat your grill to medium-high heat (about 400°F).
  • Brush your fish fillets with olive oil and season with smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
  • Brush the corn with olive oil (or melted butter) and sprinkle with smoked paprika and a pinch of salt.

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

  • Grill the fish fillets for 3-4 minutes per side until they have grill marks and flake easily. Remove and set aside.
  • Grill the corn for about 7-8 minutes, turning frequently, until lightly charred on all sides. Once done, cut the kernels off the cob.

Make the Creamy Garlic Lime Sauce (2 minutes):

  • In a small bowl, mix together Greek yogurt, mayo, lime zest, lime juice, minced garlic, honey, and a pinch of salt. Add hot sauce if you like a bit of heat. Stir until smooth. Set aside.

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

  • In a medium bowl, toss together shredded cabbage, lime juice, olive oil, apple cider vinegar, cilantro, salt, and pepper. Let it sit and marinate while you finish up.

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

  • Combine diced tomatoes, red onion, jalapeño (if using), cilantro, lime juice, and salt in a small bowl. Stir well and set aside to let the flavors meld.

Assemble the Tacos (3-4 minutes):

  • Warm the corn tortillas on the grill for about 20-30 seconds per side.
  • Add a few chunks of grilled fish and some slaw.
  • Top with pico de gallo and garnish with creamy garlic lime sauce.

Plating & Tips:

  • Serve the tacos alongside the cilantro-lime rice and grilled corn.

Pro Tip for Timing:

  • While the rice is cooking, prep the slaw, pico, and garlic lime sauce. Grill the fish and corn at the same time to keep things efficient.
Keyword Fish Tacos, Taco Tuesday, Tacos, TGBTG
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