Grilled fish tacos are a favorite summer meal: smoky, flaky fish served on warm tortillas and topped with a crisp jalapeño corn slaw. Light, bright, and full of flavor, these tacos are perfect for warm evenings.
Pair them with a margarita and make Taco Monday extra special.
These tacos are an easy way to elevate a weeknight dinner. The fish turns out smoky, tender and buttery when grilled, while the jalapeño corn slaw adds crunch, citrus, and a touch of heat. Together the textures and flavors balance beautifully.
While I enjoy many types of tacos, fish tacos are a household favorite—especially for Eddie, who happily chooses fish tacos even if he’s not always into Mexican food the rest of the time.
Beer-battered fish tacos are a top contender for me, but these grilled tacos win when the weather is hot and you want something lighter. Grilling the fish keeps your kitchen cool, and the tacos feel fresh instead of heavy—ideal when summer suppresses your appetite.
Because the fish is cooked on the grill, you avoid heating the house. The meal is also highly customizable, quick to pull together, and satisfies without weighing you down.
For the fish, I prefer a mild white fish like cod, though salmon also works well if that’s what you have on hand. Use whatever fish you enjoy. I season the fillets with smoky spices—smoked paprika, cumin, garlic powder—and a pinch of chipotle chili powder for depth. Layered spices ensure every bite is flavorful.
To keep the fillets intact and get a nice sear, I often use a grill pan placed directly on the grill. I coat it lightly with oil, set the fish onto the pan, and grill. This prevents delicate pieces from flaking through the grates and makes flipping and removing the fish much easier—especially helpful if you’re new to grilling.
If your fish pieces are large and firm, you can place them directly on the grates, but remember fish cooks quickly on the grill; avoid overcooking to keep it moist and tender.
About the slaw
This jalapeño corn slaw might be our favorite summer slaw yet. I love how the crisp, refreshing slaw contrasts with the soft, flaky fish. It brightens each bite and adds satisfying crunch.
The slaw is simple: very thinly sliced green cabbage, corn cut straight from grilled ears, thinly sliced jalapeños with seeds removed for milder heat, plenty of chopped cilantro, fresh lime juice, olive oil, and salt and pepper. Toss it all together and you have a crunchy, slightly sweet, and slightly spicy slaw that stands on its own—serve it as a side salad if you prefer, or pile it into the tacos.
It’s incredibly crunchy and bright: perfectly balanced for these tacos.
My favorite toppings for these tacos include quick pickled onions, crumbly cotija cheese, extra cilantro, and a generous squeeze of fresh lime. These additions add tang, salt, and freshness that elevate the whole taco. Of course, feel free to add whatever you like.
And that’s dinner: simple, flavorful, and perfect for summer nights.
Grilled Fish Tacos with Jalapeño Corn Slaw
Grilled Fish Tacos with Jalapeño Corn Slaw
Ingredients
- 1 pound cod or a similar mild white fish
- kosher salt and pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon chipotle chili powder
- flour or corn tortillas your choice
- pickled onions for topping
- crumbled cotija cheese for topping
- fresh cilantro for topping
- fresh lime wedges for spritzing
Jalapeño Corn Slaw
- 1 small green cabbage thinly sliced
- 2 to 3 ears of grilled corn corn cut from the cob
- 2 jalapeño peppers thinly sliced, seeds removed for milder heat
- ⅓ cup chopped cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- kosher salt and pepper
Instructions
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Preheat the grill to high. If you plan to grill corn for the slaw, do that first since the fish cooks quickly.
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Pat the fish dry and season with salt and pepper. Sprinkle the smoked paprika, garlic powder, cumin, and chipotle chili powder over the fillets. Place the fish on a grill pan or directly on the grill grates if you prefer.
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If using a grill pan, put it directly on the grill. If you haven’t grilled the corn yet, place the ears on the grates to char while the fish cooks.
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Grill the fish with the lid closed for 2 to 3 minutes, then gently flip and grill another 2 to 3 minutes until the fish is opaque and flakes easily.
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Warm the tortillas if desired. Assemble the tacos by layering fish, jalapeño corn slaw, pickled onions, cotija cheese, and cilantro. Finish with a squeeze of lime.
Jalapeño Corn Slaw
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Combine thinly sliced cabbage, grilled corn kernels, sliced jalapeños, and chopped cilantro in a large bowl. Season with salt and pepper, then add lime juice and olive oil. Toss well with tongs and taste, adjusting salt and pepper as needed.
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Bright toppings make everything better.