Fresh off the grill and piled into warm tortillas, these grilled fish tacos are the easiest way to make dinner feel extra special.
Holly’s Recipe Highlights
- Flavor: Smoky grilled fish, fresh citrusy background flavors, and plenty of garlic and warm chili spice.
- Skill Level: This dish is special enough for summer entertaining, but easy enough to make on a weeknight, too.
- Time-Saving Tip: I always try to prep all the toppings while the fish marinates for quick assembly when the fish comes off the grill.
- Serving Suggestions: Toast low-carb tortillas on the grill for extra crunch and flavor. Serve with a creamy avocado salsa, or a drizzle of homemade chimichurri sauce.
Ingredient Notes
- Fish: Mahi-mahi also goes by “dorado” and is a firm, mild-flavored fish. I try to use firm, thick white fish so it holds together on the grill. Halibut or swordfish will also work well on the grill.
- Tortillas: Wrap the fish in low-carb tortillas or use butter lettuce or romaine leaves. Cottage cheese flatbread is also an option.
- Marinade:
- Vegetable oil helps the spices release more flavor, avocado oil will also work.
- Chili powder, dried oregano, and ground coriander all add flavor.
- Fresh garlic adds the most flavor, but garlic powder can be used in place.
- Orange juice provides a little sweetness that balances the lime. Fresh juice is best, but use what you have.
- Lime juice adds fresh, bright flavor and helps tenderize the fish. Save extra lime wedges for serving. Lemon juice makes a good swap.
Variations
- No Tortillas: Serve the grilled fish in lettuce cups, over shredded cabbage, or even as taco bowls with cauliflower rice.
- Spicier Tacos: Add cayenne, chipotle powder, or sliced jalapeños with their seeds if you like it hot.
- Creamy Version: Add avocado, sour cream, chipotle mayo, or a low-carb crema or queso.
- Fruit Salsa Option: Peach, mango, or pineapple salsa would be sweet and tangy.
How to Make Grilled Fish Tacos
- Bloom the chili powder in oil. Add the remaining marinade ingredients and cool.
- Marinate fillets (full recipe below).
- Cook the fish on the grill, flipping once.
- After grilling, allow the fish to rest, then flake with a fork.
- Serve in warmed tortillas. Top as desired.
Saving Every Last Bite
- Refrigerate fish in an airtight container for up to 2 days. For best results, store fish separately from the toppings and tortillas.
- Reheat fish gently in the microwave or in a skillet on low heat, taking care not to dry it out.
- Leftovers are great in low-carb bowls or scrambled with eggs for a quick breakfast. Also delicious served cold on a salad or in a low-carb wrap.
- I do not recommend freezing leftovers as they can become dry and watery after thawing.
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Grilled Fish Tacos
A quick citrus-chili marinade gives these mahi mahi fish tacos bold flavor. Serve them fresh off the grill in warm low carb tortillas with avocado, lettuce, cilantro, or salsa.
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 cloves garlic 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!