I can’t get enough of fish tacos in the summertime. These Grilled Fish Tacos with Citrus Slaw and Green Sauce are the kind of meal I crave on warm evenings: bright, slightly smoky, and refreshing. The fish grills quickly, the slaw adds crisp citrus notes, and the poblano-based green sauce brings a smoky, herb-forward finish that ties everything together.
Don’t be intimidated by the ingredient list — this recipe comes together quickly. Start by whisking the dry spices with olive oil to make a paste for the fish. While the fish marinates briefly, toss the citrus slaw so the flavors have a moment to meld. Grill the poblano peppers until charred, blend them into a creamy green sauce with Greek yogurt and cilantro, and finish by grilling the fish and warming the tortillas.
Ingredients
- Smoked paprika
- Garlic powder
- Onion powder
- Dried oregano
- Kosher salt
- Ground cumin
- Freshly ground black pepper
- Extra virgin olive oil
- Mahi mahi or halibut (about 2 lbs total, cut into two 1‑lb fillets)
- Avocado oil (for the grill)
- Freshly squeezed lime juice
- Freshly squeezed lemon juice
- Honey
- Shredded green cabbage
- Shredded purple cabbage
- Green onions
- Fresh cilantro
- Poblano peppers
- Garlic
- Plain Greek yogurt
- Corn tortillas
- Jalapeño or serrano pepper (optional)
- Lime wedges for serving
Step-by-Step
Step One: Make the Fish Marinade
In a small bowl, whisk together smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, ground cumin, freshly ground black pepper, and extra virgin olive oil until you have a paste-like mixture. This paste seasons and helps the fish form a nice surface when grilled.
Step Two: Marinate the Fish
Pat the fish dry with paper towels. Brush the spice paste over the fillets, rubbing it in so the fish is evenly coated. Let the fish sit for about 15 minutes while you prepare the slaw and heat the grill. This short rest lets the flavors adhere without curing the fish.
Step Three: Make the Citrus Slaw
In a large bowl, whisk together extra virgin olive oil, freshly squeezed lime juice, lemon juice, honey, kosher salt, and freshly ground black pepper. Add finely shredded green and purple cabbage, thinly sliced green onions, and roughly chopped cilantro. Gently toss to coat and set aside to let the citrus dressing brighten the cabbage.
Step Four: Prep the Grill
Heat the grill to medium-high, about 400°F (200°C). Using tongs, wipe a folded paper towel dipped in avocado oil over the grates to prevent sticking. Use a light touch with oil to avoid flare-ups.
Step Five: Grill the Poblano Peppers
Grill the poblano peppers for 12–15 minutes, turning occasionally, until the skins are charred and blackened. Transfer the peppers to a bowl and cover with foil to steam — this makes the skins easier to peel.
Step Six: Grill the Fish
Place the marinated fish on the hot grill. Cook until opaque and flaky, about 5–6 minutes per side depending on thickness. Transfer to a platter and tent with foil to rest for a few minutes.
Step Seven: Grill the Tortillas
Warm the corn tortillas directly on the grill for about 1–2 minutes per side, until charred in spots and pliable. Keep them covered with foil to stay warm while you finish the sauce.
Step Eight: Make the Green Sauce
Once the poblanos have steamed, peel off the blackened skin, remove stems and seeds, and roughly chop. In a blender, combine the roasted poblanos, a packed cup of cilantro leaves, 3 garlic cloves, 1/4 cup plain Greek yogurt, 2 tablespoons freshly squeezed lime juice, and 1/2 teaspoon kosher salt. Blend until smooth and creamy. Adjust seasoning and lime to taste.
Step Nine: Serve and Enjoy
Flake the cooked fish into warm tortillas. Top with generous handfuls of citrus slaw, drizzle with the green sauce, and add thin slices of jalapeño or serrano if you like extra heat. Serve with lime wedges and enjoy immediately.
Recipe Notes & Tips
Best fish choices are firm, flaky fillets like mahi mahi, halibut, or other white fish. If you prefer salmon, it will also work but will have a richer flavor. For a milder sauce, remove the poblano seeds; for more heat, leave some seeds or add a small jalapeño to the blender. The slaw can be made a few hours ahead and stored chilled; add the dressing shortly before serving for maximum crunch.
Frequently Asked Questions
Is the green sauce spicy?
Poblanos are generally mild and lend smoky flavor more than heat. If you want more spice, top tacos with thinly sliced jalapeño or serrano peppers or add a touch of chile to the sauce.
Can I omit the tortillas?
Yes. Serve the grilled fish and slaw in bowls over rice or a bed of greens for a taco-inspired bowl.
Nutrition (per serving, approximate)
Calories: 405 kcal; Carbohydrates: 37 g; Protein: 34 g; Fat: 15 g; Fiber: 7 g. Nutrition is an estimate and should be used as a guideline.
Serving Suggestions
These tacos pair well with crisp sides like grilled corn, a bright salad, or simply extra lime wedges and pickled onions. A citrus-forward cocktail or iced beverage complements the flavors nicely.
Photography and styling by Eat Love Eats.