Grilled fish tacos are a light and fresh summer dish that’s ready in minutes!
Mahi-mahi filets are marinated in seasonings and citrus, then grilled and tucked into tortillas with delicious taco toppings for a tasty outdoor grilling experience!
Get Hooked on Holly’s Highlights
- Flavor: Grilled tacos have a light citrus flavor with a kick of heat from chili powder.
- Skill Level: This easy recipe is perfect for a quick weeknight dinner or a lazy weekend lunch.
- Recommended tools: A meat thermometer is the best way to tell whether fish is cooked properly. It should read 145°F when fully cooked.
- Time-Saving Tip: No grill? No problem! Bake at 400°F for 10-15 minutes instead.
- Serving suggestions: Serve with a creamy avocado salsa, or a drizzle of homemade chimichurri sauce.
Taco Tackle Box of Ingredients
- Fish: Mahi-mahi also goes by “dorado” and is a firm, mild-flavored fish. You can also use other dense fish, such as tilapia, cod, halibut, or swordfish. Frozen fish needs to be thawed and patted dry first.
- Tortillas: Wrap the fish in low-carb tortillas, butter lettuce, or romaine leaves.
- Marinade: Cooking the marinade allows all the flavors to really develop. Adjust the herbs and seasonings to make the marinade as earthy, mild or spicy as you like. The orange and lime juices will tenderize the fish while infusing it with bright and tangy flavor. Add or swap in lemon juice if you don’t have lime.
Reel in Remixes
- You can swap mild white fish for shrimp, or salmon.
- Toppings will create an array of flavor options. Shredded lettuce, chopped tomatoes, salsa, onions, sliced black olives, jalapenos, avocado dip, or tzatziki can all be part of the topping lineup. Creamy low carb ranch dressing or easy Caesar dressing are other options.
- No taco is complete without cheese. Crumbled cotija, a Mexican blend, mild cheddar, or Monterey Jack cheeses are great options. Avoid strong-flavored cheeses as they will overpower the delicate flavors of the fish.
How to Make Grilled Fish Tacos
- Toast the chili powder in oil and add the remaining marinade ingredients. Cool.
- Marinate fillets (full recipe below).
- Cook fish on the grill on both sides.
- Remove fish from the grill, allow to rest, then flake with a fork.
- Serve in warmed, low-carb tortillas with desired toppings.
Cast Out Tips & Tricks
- Be sure the filets are patted dry so the seasonings will adhere. Don’t forget to cool the marinade before adding the fish.
- Prep the grill by oiling the grill using a paper towel and tongs, this is important to keep the fish from sticking to the grill.
- Allow fish to rest for a couple of minutes after removing from the grill and before flaking.
- Avoid using flaky fish like sole, but if that’s your only option, then use a grill basket to keep it intact.
- Prep tortillas by wrapping a stack in foil and placing them on the side of the grill so they become warm while the fish is grilling.
Catch It Again
For best results, store fish in separate covered containers from the toppings and tortillas. Fish will keep up to 2 days in the refrigerator. Enjoy it cold on a salad, in a low-carb wrap, or reheat fish in the microwave and make new tacos.
More Seafood Favorites
Did you try this recipe for Grilled Fish Tacos? Be sure to leave a comment and rating below!
Grilled Fish Tacos
Flaky, juicy mahi-mahi is soaked in a citrus-chili marinade, then grilled to a light char and wrapped in low-carb tortillas for the best summer meal!
Ingredients
- 2 pounds mahi-mahi filets 6 oz each about 1" thick or other 1-inch thick skinless whitefish such as halibut, swordfish or Baja.
- 18 low carb tortillas (6-inch)
Marinade
- 3 tablespoons vegetable oil
- 2 tablespoons chili powder
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ cup orange juice
- ⅓ cup lime juice approximately 3 limes, divided
- salt to taste
Instructions
Marinade
- Heat a small skillet over medium heat. Add 2 tablespoons oil and the chili powder. Cook while stirring until fragrant and bubbly.
- Add garlic, oregano, coriander, orange juice, and lime juice, then simmer 2-3 minutes. Add salt to taste. Remove from the heat and cool completely in a medium bowl.
- Once cooled, add the fish to the marinade and toss well to combine.
- Cover and chill for at least 30 minutes or up to 2 hours.
To Grill
- Preheat the grill to high heat. Reduce heat to medium-high (about 400°F).
- Wet a paper towel with oil and use tongs to grease the grill grates until glossy.
- Add the fish to the grill and close the lid. Cook 3-4 minutes.
- Use a thin spatula to flip the fish. Cook an additional 4-5 minutes or until the fish reaches 140°F. Note: If the fish doesn't release from the grill, let it cook 1 minute longer.
- Transfer fish to plate and set aside to rest.
- Place the tortillas on the grill to warm, about 30-40 seconds per side. Wrap tortillas in a dish towel or foil to keep warm.
- Flake the fish into large pieces with a fork. Serve in warmed tortillas with desired toppings.
Notes
- Avoid using delicate flaky fish, such as sole, as they are more likely to stick to the grill and fall apart when flipping.
- Garnish with lettuce, avocado, radish, cilantro, avocado salsa or peach/pineapple salsa.
- Refrigerate leftovers for up to 2 days.
Nutrition Information
Serving: 1tacos | Calories: 74kcal | Carbohydrates: 2g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 66mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe Adapted from ATK
I am confused. You make reference to tortillas but there is no recipe for a low carb tortilla anywhere that I can find. Are these special tortillas? Are these a particular low carb tortilla that can be purchased?
Hi Jocelyn, I have used these low carb tortillas found on Amazon with great success. Enjoy!