These healthy grilled fish tacos are topped with a sweet and slightly spicy jalapeño kiwi salsa. The perfect light summery dinner recipe!
Sometimes it’s fun to get a little creative for Taco Tuesday! These easy tofu tacos are a delicious meatless option and this healthy taco salad is a great tortilla-less option. These grilled fish tacos are fun and perfect for summer!
With a fruity kiwi salsa, these grilled fish tacos definitely fall into the ‘creative’ category. They are light, fresh, slightly sweet and spicy, and just a fun recipe to enjoy in the summer.
With the perfect blend of flaky fish, crunchy slaw and juicy kiwi salsa, they are easy to prepare, and fun to eat.
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.
Kiwi Salsa
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.
Spiced Fish
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
Slaw
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 bagged 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
Ingredients
Grilled Tilapia
- 1 lb tilapia fillets four fillets; see note 1
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
Jalapeño Kiwi Salsa
- 1 lb kiwi fruit approximately 4 large kiwis
- 1 jalapeño finely chopped
- 2 tablespoons red onion finely chopped
- 1/2 lime juiced
- 1 tablespoon honey
Cabbage Slaw
- 2 cups cabbage shredded
- 1/4 cup cilantro leaves chopped
- 2 teaspoons apple cider vinegar
To Serve:
- 8 flour tortillas small/6 inch
- Greek yogurt or sour cream
Instructions
- Jalapeño Kiwi Salsa: Stir together the kiwi, jalapeno, onion, lime juice and honey, then set aside.
- Cabbage Slaw: Combine the cabbage and cilantro. Toss in the apple cider vinegar.
- Fish: Heat barbecue to medium-high (425°F).
- 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 minutes, or until fish is cooked through and flakes easily with a fork.
- To Serve: Place half of a fillet in a tortilla, top with cabbage and (well-drained) salsa. Greek yogurt is awesome on these tacos!
Notes
- shred the slaw up to 4 days ahead
- chop jalapeno up to 4 days ahead
- chop red onion up to 4 days ahead
