Grilled Fish Tacos with Coleslaw

Grilled Fish Tacos are a sparkling, flavorful and rapid summer season recipe – they’re filled with smooth flaky mahi-mahi, crowned with creamy coleslaw, avocados, and salsa

Grilled Fish Tacos with Coleslaw
Grilled Fish Tacos with Coleslaw


  • 1 pound Mahi Mahi
  • 2 tablespoons olive oil divided
  • 1 lime juiced
  • 1 garlic clove minced
  • 1 tablespoon taco seasoning
  • 8 White corn tortillas
  • 3 cups shredded white cabbage
  • ½ cup Litehouse coleslaw dressing
  • 2 tablespoons chopped cilantro plus more for serving
  • Salsa for serving


  • To prepare fish: Whisk together half the olive oil, lime juice, garlic, and taco seasoning. Add the mahi-mahi to the bowl to coat it with the marinade. Let stand 20 to 30 minutes for the fish to absorb the flavor.
  • To prepare coleslaw: Toss the shredded cabbage, coleslaw dressing and fresh cilantro in a medium bowl. Refrigerate until ready to use.
  • Preheat grill to medium-high heat. Brush grill grates with remaining olive oil and grill Mahi Mahi for about 3-5 minutes on each side, depending on thickness. Transfer fish to a plate and shred with a fork into large chunks.
  • Serve the grilled mahi-mahi on the corn tortillas with coleslaw, avocado, and salsa
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