Grilled Fish Tacos with Key Lime Sauce Recipe

Grilled Fish Tacos with Key Lime Sauce

Difficulty: Easy
Servings: 8
Nutrition per Serving (1 of 14 servings): Calories 275, Total Fat 18 g, Saturated Fat 3 g, Carbohydrates 19 g, Dietary Fiber 3 g, Sugars 3 g, Protein 12 g, Cholesterol 31 mg, Sodium 439 mg
Total Time: 25 minutes
Active Time: 25 minutes

Imagine the sizzle of perfectly grilled fish, the crunch of vibrant cabbage slaw, and a zesty key lime sauce that dances on your taste budsthese tacos will transport you to a sunny coastal paradise! Key limes bring an irresistible aromatic tang, but regular limes shine too if needed. Fire up the grill and dive into this easy, flavor-packed recipe that's sure to wow your crew.

Slaw Ingredients

• 5 cups shredded red cabbage
• Juice of 4 Key limes or 1 regular lime
• 3 scallions, thinly sliced
• 1 medium jalapeo, halved lengthwise and thinly sliced
• 2 1/2 tablespoons finely chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper, to taste

Key Lime Sauce Ingredients

• Juice of 6 Key limes or 2 regular limes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard

Fish and Assembly

• Grapeseed oil for grilling and drizzling
• 1 1/2 pounds skinless white fish fillets (such as rockfish, snapper, grouper, or cod)
• Ground cumin, for sprinkling
• Kosher salt and freshly ground black pepper
• 8 small flour tortillas
• 2 medium tomatoes, diced into 1/4-inch pieces
• Fresh cilantro leaves, for garnish

Instructions

1. Make the slaw: In a large bowl, toss cabbage, lime juice, scallions, jalapeo, and cilantro. Season with salt and pepper. Let rest 10 minutes, toss again, and adjust seasoning. It keeps up to 2 hours at room temp or 2 days chilledflavors intensify beautifully!
2. Preheat grill to medium-high (about 375F) or heat a grill pan over medium. Clean and oil grates.
3. Prepare sauce: Whisk lime juice, mayonnaise, and Dijon in a small bowl. Set aside.
4. Grill fish: On a rimmed baking sheet, drizzle fillets with grapeseed oil and season generously with cumin, salt, and pepper. Grill until marked and flaky, 2-3 minutes per side. Break into chunksperfect for tacos!
5. Grill tortillas 1 minute per side until charred.
6. Assemble: Spoon 1/4 cup slaw on each tortilla, add fish, drizzle sauce, top with tomatoes and cilantro. Serve hot and devour the fresh, smoky bliss!