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Flavorful Chili Lime Grilled Fish Tacos Recipe with Easy Mango Avocado Slaw

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These grilled fish tacos feature a bright chili lime marinade and a creamy mango avocado slaw, delivering a fresh, smoky, and satisfying meal perfect for quick dinners or outdoor gatherings.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (such as cod, tilapia, or mahi-mahi), skinless and boneless
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon chili powder (adjust to heat preference)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 medium ripe mango, peeled and diced
  • 1 large avocado, diced
  • 1 cup shredded red cabbage
  • ¼ cup chopped fresh cilantro
  • ¼ cup finely diced red onion (optional)
  • 1 tablespoon fresh lime juice (for slaw dressing)
  • 2 tablespoons Greek yogurt (or dairy-free coconut yogurt for vegan)
  • 1 teaspoon honey or agave syrup
  • Salt and pepper to taste (for slaw)
  • 8 small corn or flour tortillas
  • Optional garnishes: sliced jalapeños, extra cilantro, lime wedges

Instructions

  1. Prepare the marinade by whisking together olive oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper in a medium bowl.
  2. Pat dry the fish fillets and coat evenly with the marinade. Let rest for 15-20 minutes at room temperature.
  3. While the fish marinates, combine shredded red cabbage, diced mango, diced avocado, chopped cilantro, and diced red onion in a bowl.
  4. In a small bowl, whisk together Greek yogurt, fresh lime juice, honey (or agave), salt, and pepper. Pour over the slaw ingredients and toss gently. Refrigerate until serving.
  5. Preheat grill or grill pan to medium-high heat and lightly oil the grates.
  6. Grill the fish fillets for 3-4 minutes per side until opaque, flaky, and slightly charred.
  7. Warm the tortillas on the grill for 20-30 seconds per side until pliable and lightly toasted.
  8. Flake the grilled fish into large chunks and divide evenly among the tortillas.
  9. Top with mango avocado slaw and optional garnishes like sliced jalapeños, extra cilantro, and lime wedges.
  10. Serve immediately while fish is warm and slaw is crisp.

Notes

For best slaw texture, add diced avocado just before serving to prevent browning. Adjust chili powder to taste for heat preference. If no grill is available, use a grill pan, cast iron skillet, or broiler. Corn tortillas keep the recipe gluten-free. Leftovers should be stored separately and consumed within 1-2 days for fish and up to 3 days for slaw.

Nutrition

Keywords: fish tacos, grilled fish, chili lime marinade, mango avocado slaw, quick dinner, healthy tacos, gluten-free, summer recipe

Find it online: https://blipflavor.com/flavorful-chili-lime-grilled-fish-tacos-recipe-with-easy-mango-avocado-slaw/