Grilled Fish Tacos with Mango Slaw and Lime Crema

How to Make Grilled Fish Tacos with Mango Slaw and Lime Crema

1. 1

   Step 1: Marinate the fish

   In a shallow dish whisk together olive oil, juice of 2 limes and the chili-lime spice blend. Pat the fish dry, add to the dish and turn to coat; let rest at room temperature for 10–15 minutes while preparing the slaw and crema.

   For this step

   • 1 1/2 lbFirm white fish fillets (mahi mahi, cod or halibut)
   • 2 tbspOlive oil
   • 3 eachLimes (juice)
   • 2 tspChili-lime spice blend (chili powder, ground cumin, salt, pepper)
   
2. 2

   Step 2: Prepare the mango slaw

   Combine the diced mango, shredded cabbage, chopped red onion and cilantro in a bowl. Squeeze in remaining lime juice, toss gently to combine and taste for seasoning; set chilled until assembly so flavors meld.

   For this step

   • 1 largeRipe mango, peeled and diced
   • 2 cupsShredded green cabbage
   • 1/4 cupRed onion, finely chopped
   • 1/4 cupFresh cilantro, chopped
   
3. 3

   Step 3: Make the lime crema

   In a small bowl stir together the sour cream (or Greek yogurt) with 1 tablespoon fresh lime juice and a pinch of the spice blend or salt to taste. Cover and refrigerate until ready to serve; the crema should be smooth and pourable.

   For this step

   • 1/2 cupSour cream or Greek yogurt (for lime crema)
   
4. 4

   Step 4: Preheat and oil the grill

   Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grates by dipping a folded paper towel in oil and using tongs to rub it over the grates to prevent sticking.
5. 5

   Step 5: Grill the fish

   Place marinated fillets on the hot grill and cook 3–4 minutes per side depending on thickness, until opaque and easily flaky with a fork. Transfer to a plate, let rest 2 minutes, then gently flake into large pieces for filling tacos.
   
6. 6

   Step 6: Warm tortillas and assemble tacos

   Warm the corn tortillas briefly on the grill until pliable and lightly charred, about 20–30 seconds per side. Fill each tortilla with grilled fish, a generous spoonful of mango slaw, and a drizzle of lime crema; garnish with extra cilantro and serve immediately.

   For this step

   • 8 eachSmall corn tortillas
   

1. In a shallow dish whisk together olive oil, juice of 2 limes and the chili-lime spice blend. Pat the fish dry, add to the dish and turn to coat; let rest at room temperature for 10–15 minutes while preparing the slaw and crema.
2. Combine the diced mango, shredded cabbage, chopped red onion and cilantro in a bowl. Squeeze in remaining lime juice, toss gently to combine and taste for seasoning; set chilled until assembly so flavors meld.
3. In a small bowl stir together the sour cream (or Greek yogurt) with 1 tablespoon fresh lime juice and a pinch of the spice blend or salt to taste. Cover and refrigerate until ready to serve; the crema should be smooth and pourable.
4. Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil the grates by dipping a folded paper towel in oil and using tongs to rub it over the grates to prevent sticking.
5. Place marinated fillets on the hot grill and cook 3–4 minutes per side depending on thickness, until opaque and easily flaky with a fork. Transfer to a plate, let rest 2 minutes, then gently flake into large pieces for filling tacos.
6. Warm the corn tortillas briefly on the grill until pliable and lightly charred, about 20–30 seconds per side. Fill each tortilla with grilled fish, a generous spoonful of mango slaw, and a drizzle of lime crema; garnish with extra cilantro and serve immediately.