These healthy grilled fish tacos are topped with a sweet and slightly spicy jalapeño kiwi salsa. The perfect light summery dinner recipe!
We are always looking for more fun and delicious taco recipes! Try these easy tofu tacos for a delicious meatless meal and this healthy taco salad is our ultimate easy weeknight dinner. Today’s grilled fish taco recipe is one of our all-time favorite summer dinner recipes!
This grilled fish tacos recipe is always a handy recipe to have on hand because it is full of simple, healthy ingredients and it is on the table in under 30 minutes!
Plus these tacos are topped with an insanely delicious sweet and savory salsa!
So here’s the deal: rub your whitefish with a super simple cumin/coriander rub, then grill it up. Because whitefish is so delicate, I placed a sheet of aluminum foil on the grill and sprayed it with some spray oil. I didn’t have to worry about it falling through the grate and it didn’t even need to be flipped. <–so simple.
While the fish is cooking, cut up a simple cabbage slaw and the jalapeño kiwi salsa.
My salsa didn’t end up very spicy, but you could always leave the seeds in your jalapeños if you’d like it spicier! I also added some honey to the salsa to bring up the sweetness a touch, but you’re going to want to drain off the excess liquid before serving.
You end up with a super simple, fresh, summery, sweet, and savory dinner recipe and a brand new way to enjoy kiwifruit!
Reasons you’ll ♡ these grilled fish tacos
- they cook on the grill
- they are ready in 30 minutes
- the perfect fresh summer meal!
Ingredients we’ll need
- Fish– I’ve used tilapia, but feel free to get creative with what you use. Bass or snapper could also work in this recipe.
- Spices– we are keeping it simple with cumin, coriander, and salt but you could change up the flavors with one of these 7 spice rubs.
- Slaw– a quick cabbage slaw adds crunch to the tacos; swap it out for broccoli slaw or your favorite shredded vegetable
- Salsa– we are getting creative with our salsa, using Sungold kiwis! Swap the sun gold for a regular kiwi if you’d like.
Since the fish cooks through quickly, it’s best to have all the taco components prepped before we start cooking. The first thing to do is to chop up the kiwi salsa. First, peel 1 pound of kiwis; approximately 4 kiwis. Once the skin is removed, chop into 1/3 inch pieces. Toss with chopped jalapeno, red onion, lime juice and honey, and set aside.
After the salsa is prepped, it’s time to focus on your fish: brush with olive oil and rub the spice blend all over. The fish is cooked on the grill. In order to keep it from falling through, you can use one or two approaches:
- Add foil to the grill and spray with oil
- Use a well-oiled vegetable grilling plate to the grill- note that this may change the cooking time slightly as it is thicker than the foil
The slaw is super simple and helps bulk out our tacos while adding a crunchy texture to them. It’s the perfect touch as the fish and salsa are somewhat soft. Simply chop or shred two cups of red cabbage, and toss with some cilantro and apple cider vinegar. Use a begged slaw as an easy shortcut.
Extra touches for tasty grilled fish tacos
The final touch, which always takes your tacos up a level, is to grill your tortillas for a few seconds per side. Place them directly onto the grill, and watch carefully for them to starts smoking (ever so slightly) and puffing up before flipping over. Not only does this improve the flavor of the tortillas, but it gives them a delicious chewy kind of texture.
Another amazing touch you could add to these grilled fish tacos is to add some pickled onions; you can find directions for quick pickled onions in this post.
Storage + make-ahead tips
This recipe is best served fresh and I do not recommend keeping leftovers. With that being said, you can prepare some of the vegetables ahead of time to make the cooking process go even smoother:
- shred the slaw up to 4 days ahead
- chop jalapeno up to 4 days ahead
- chop red onion up to 4 days ahead
More delicious and easy dinner recipes
- Cilantro Jalapeno Pesto Fish
- How to Cook Salmon
- Teriyaki Salmon Glaze (25 minutes)
- Balsamic Salmon Marinade (3 ingredients!)
- 3 Ingredient Maple Glazed Salmon
Grilled Fish Tacos with Kiwi Jalapeño Salsa
- Four 3.5 oz/100g tilapia fillets or any other whitefish
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
Jalapeño Kiwi Salsa
- 1 lb Zespri SunGold Kiwifruit approximately 4 large kiwis
- 1 jalapeño minced
- 2 tablespoons red onion minced
- juice of 1/2 a lime
- 1 tablespoon honey
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro leaves
- 2 teaspoons apple cider vinegar
- 8 6- inch flour tortillas
- Greek yogurt or sour cream
- Tilapia:Heat barbecue to medium-high.
- Mix together the cumin, coriander and salt in a small bowl. Brush fillets with olive oil. Sprinkle fish evenly with the spice mixture.
- Place fish on top of a vegetable grilling plate, or on a sheet of foil on the grill. Cook for 10 or so minutes, until fish is cooked through and flakes easily with a fork.
- Jalapeño Kiwi Salsa:Toss together all ingredients and set aside.
- Cabbage Slaw:Combine the cabbage and cilantro. Toss in the apple cider vinegar.
- To Serve:Place half of a fillet in a tortilla, top with cabbage and (well-drained) salsa. Greek yogurt is awesome on these tacos!