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Lime Grilled Fish Tacos

Our favorite fish taco recipe with refreshing lime and a satisfying coleslaw crunch. Classic flavor with LA VICTORIA® Mango Habanero Salsa for garnish. Lime grilled fish tacos bring home the fun flavor of your favorite beach-side taco shack!

Our favorite fish taco recipe with refreshing lime and a satisfying coleslaw crunch. Classic flavor with LA VICTORIA® Mango Habanero Salsa for garnish. Lime grilled fish tacos bring home the fun flavor of your favorite beach-side taco shack!

8
40 Minutes
20 Minutes
1 Hour

Ingredients

  • 1 pound halibut fillet (or your favorite fresh white-fleshed fish)
  • Juice of 1 lemon
  • Zest of 1 lime
  • 1 cup Greek yogurt
  • 1 teaspoon adobo sauce from a can of chipotles in adobo (or more to taste)
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • 8 (6-inch) corn tortillas
  • Salt and pepper


For Coleslaw:

  • 2 cups shredded red cabbage
  • 2 cups shredded napa cabbage
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tablespoon freshly squeezed lime juice
  • Salt and pepper
  • 1 teaspoon honey


For Garnish:

  • 1 avocado
  • Salt and pepper
  • LA VICTORIA® Mango Habanero Salsa

Directions

  1. Season the fish with the lime juice, lime zest, salt, and pepper.
  2. Allow the fish to marinate for 10 minutes before cooking.
  3. In a small bowl, stir together the mayonnaise, adobo sauce, and honey.
  4. To make the coleslaw, combine the two cabbages, cilantro, lime juice, honey, salt, and pepper in a large bowl.
  5. Stir in 1/3 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened.
  6. Add extra honey to taste and stir to blend.
  7. Cover and refrigerate for 30 minutes before serving.
  8. Fire up the BBQ or heat a stovetop grill pan over high heat.
  9. Brush the grill with the canola oil and grill the fish, turning once during cooking, until cooked through and opaque, about 4 to 5 minutes on each side.
  10. Remove the fish from the grill, and using a fork, flake the fish into large chunks.
  11. Wrap the tortillas in foil and place in a preheated 350°F oven until heated through, about 10 minutes, or wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds.
  12. Fill each tortilla with a spoonful of the coleslaw, grilled fish, extra chipotle mayonnaise, 2 slices of avocado, and a big spoonful of LA VICTORIA® Mango Habanero Salsa.

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