The heat is cranking up in Charleston and that means I’m craving all the light, fresh meals. We’ve made this grilled fish taco recipe countless times and it remains one of our favorites. I usually always use mahi mahi on this, but halibut would be delicious too. Add whatever topping sounds best to you — we opt for a squeeze of fresh lime and cilantro. Pair with a skinny jalapeño margarita for the perfect summer dish.
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Ingredients
Fish Marinade
- 1 lb thick white fish mahi or halibut are great options
- 2 cloves garlic minced
- 2 tbsp diced shallots
- 1 tsp jalapeno finely diced
- 1 tbsp fresh cilantro
- 1 lemon juiced
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- fresh ground pepper to taste, just a few twists
- pinch cayenne
Grilled Corn Slaw
- 1 ear corn grilled
- 2 cups red cabbage thinly sliced
- 1/4 cup shallot chopped
- 1 tbsp jalapeno finely diced
- 1 tbsp fresh lime juice
- salt & pepper to taste
For the Tacos
- 6-8 corn tortillas
Ingredients
Fish Marinade
Grilled Corn Slaw
For the Tacos
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Instructions
Fish Marinade
- Combine all marinade ingredients with the fish in a large ziplock bag and place in the refrigerator for at least 30 minutes
Grilling the Fish & Corn
- Add the corn directly to the grill and turn every few minutes. Turn the corn often to prevent burning.
- Add the fish to the grill and cook 5 minutes on each side, or until the internal temperature reached 145 F.
Corn Coleslaw
- Combine all ingredients, including the grilled corn, in a large bowl.
Tacos
- Assemble the tacos by adding pieces of the grilled fish, coleslaw mixture, a squeeze of fresh lime and chopped cilantro.
Recipe Notes
recipe via vindulge
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These are perfect as the weather heats up here in Boston! xo, Biana –BlovedBoston
This sounds delicious & just like the type of meal I’ve been craving with this hot Alabama weather!
xoxo, Jordyn