Citrus-Grilled Fish Fajitas (Gluten-Free)

How to Make Citrus-Grilled Fish Fajitas (Gluten-Free)

1. 1

   Step 1: Make the quick no-chill citrus marinade and coat the fish

   In a medium bowl whisk together fresh lime juice, orange juice, olive oil, minced garlic and the spice blend. Pat the fillets dry, add them to the bowl and turn to coat thoroughly—this is a no-chill marinade, so let fish sit at room temperature for 8–10 minutes while you heat the grill. The acidity brightens the fish quickly without needing refrigeration.

   For this step

   • 1 1/2 lbMahi or halibut fillets
   • 1/4 cupFresh lime juice
   • 1/4 cupFresh orange juice
   • 3 tbspExtra-virgin olive oil
   • 3 clovesGarlic, minced
   • 1 blendSpice blend (1 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper)
   
2. 2

   Step 2: Preheat grill and prepare vegetables

   Preheat your gas or charcoal grill to high (about 450–500°F / 230–260°C) and clean the grates well. Meanwhile slice bell peppers and red onion into 1/2-inch strips, toss with the neutral oil and a pinch of salt, and keep them handy for the grill—oiling the veg helps prevent sticking and encourages even charring.

   For this step

   • 4 piecesBell peppers (mixed colors) and red onion, sliced
   • 1 tbspNeutral oil for grilling (canola or avocado)
3. 3

   Step 3: Char the peppers and onions

   Place the oiled peppers and onions directly on the hot grate or in a grill basket and let them roast undisturbed until blistered and charred, about 4–5 minutes per side (total 8–12 minutes) over direct high heat. Use tongs to flip once; moving them too early prevents good char. When done, transfer to a bowl and loosely cover to keep warm; slice into fajita-ready strips if needed.
   
4. 4

   Step 4: Grill the fish with precise timing

   Oil the grill grates lightly again (use a folded paper towel dipped in oil and tongs) then place the marinated fillets on the hot grate. For 1-inch (2.5 cm) fillets, grill 4–5 minutes per side over direct high heat; thinner fillets (3/4") need ~3–4 minutes per side, thicker 1.25–1.5" need 6–8 minutes total. Cook until the fish is opaque and flakes easily with a fork—aim for an internal temp of about 135°F (57°C) for a moist center or 145°F (63°C) if you prefer fully done; flip only once and use a thin metal spatula to avoid tearing.
   
5. 5

   Step 5: Make the cilantro-lime slaw

   While the fish rests 2–3 minutes, toss shredded cabbage with Greek yogurt, chopped cilantro, 1 tablespoon lime juice (from the lime used earlier or a fresh one) and 1/2 teaspoon salt until evenly coated. Adjust seasoning to taste—this bright, creamy slaw adds cooling contrast to the charred peppers and citrus fish.

   For this step

   • 1 batchCilantro-lime slaw (about 3 cups shredded cabbage, 1/3 cup Greek yogurt, 1/3 cup chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt)
   
6. 6

   Step 6: Warm tortillas, assemble and serve with tips to keep them pliable

   Preheat a clean cast-iron griddle or skillet over medium heat (300–350°F / 150–175°C). For corn tortillas, brush very lightly with oil and warm 20–30 seconds per side until pliable; for cassava tortillas use slightly lower heat and 20–25 seconds per side because they’re more fragile. Stack warmed tortillas in a clean kitchen towel or wrapped aluminum foil to steam and stay soft—reheat briefly before serving as needed. To assemble, flake or slice the grilled fish into large pieces, divide between tortillas (2 per person is typical), top with charred peppers and a generous spoonful of slaw, and finish with lime wedges and extra cilantro if desired.

   For this step

   • 8 piecesCorn or cassava tortillas (gluten-free), warmed
   

1. In a medium bowl whisk together fresh lime juice, orange juice, olive oil, minced garlic and the spice blend. Pat the fillets dry, add them to the bowl and turn to coat thoroughly—this is a no-chill marinade, so let fish sit at room temperature for 8–10 minutes while you heat the grill. The acidity brightens the fish quickly without needing refrigeration.
2. Preheat your gas or charcoal grill to high (about 450–500°F / 230–260°C) and clean the grates well. Meanwhile slice bell peppers and red onion into 1/2-inch strips, toss with the neutral oil and a pinch of salt, and keep them handy for the grill—oiling the veg helps prevent sticking and encourages even charring.
3. Place the oiled peppers and onions directly on the hot grate or in a grill basket and let them roast undisturbed until blistered and charred, about 4–5 minutes per side (total 8–12 minutes) over direct high heat. Use tongs to flip once; moving them too early prevents good char. When done, transfer to a bowl and loosely cover to keep warm; slice into fajita-ready strips if needed.
4. Oil the grill grates lightly again (use a folded paper towel dipped in oil and tongs) then place the marinated fillets on the hot grate. For 1-inch (2.5 cm) fillets, grill 4–5 minutes per side over direct high heat; thinner fillets (3/4") need ~3–4 minutes per side, thicker 1.25–1.5" need 6–8 minutes total. Cook until the fish is opaque and flakes easily with a fork—aim for an internal temp of about 135°F (57°C) for a moist center or 145°F (63°C) if you prefer fully done; flip only once and use a thin metal spatula to avoid tearing.
5. While the fish rests 2–3 minutes, toss shredded cabbage with Greek yogurt, chopped cilantro, 1 tablespoon lime juice (from the lime used earlier or a fresh one) and 1/2 teaspoon salt until evenly coated. Adjust seasoning to taste—this bright, creamy slaw adds cooling contrast to the charred peppers and citrus fish.
6. Preheat a clean cast-iron griddle or skillet over medium heat (300–350°F / 150–175°C). For corn tortillas, brush very lightly with oil and warm 20–30 seconds per side until pliable; for cassava tortillas use slightly lower heat and 20–25 seconds per side because they’re more fragile. Stack warmed tortillas in a clean kitchen towel or wrapped aluminum foil to steam and stay soft—reheat briefly before serving as needed. To assemble, flake or slice the grilled fish into large pieces, divide between tortillas (2 per person is typical), top with charred peppers and a generous spoonful of slaw, and finish with lime wedges and extra cilantro if desired.