Lime-Grilled Fish Tacos


Our favorite fish taco recipe with refreshing lime and a satisfying coleslaw crunch.  Classic flavor with your favorite LA VICTORIA® Salsa for garnish.

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Lime-Grilled Fish Tacos

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Recipe Ingredients

  • 1 lb halibut fillet (or your favorite fresh white-fleshed fish)
  • Juice of 1 lemon
  • Zest of 1 lime
  • 1 cup mayonnaise
  • 1 tsp adobo sauce from a can of chipotles in adobo (or more to taste)
  • 1 tsp honey
  • 2 tbsp olive oil
  • 8 (6-inch) corn tortillas
  • Salt and pepper
  • For Coleslaw:
  • 2 cup shredded red cabbage
  • 2 cup shredded napa cabbage
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tbsp freshly squeezed lime juice
  • Salt and pepper
  • 1 tsp honey
  • For Garnish:
  • 1 avocado
  • Salt and pepper
  • Your favorite LA VICTORIA® Salsa

Cooking Directions

  1. Season the fish with the lime juice, lime zest, salt and pepper. Allow the fish to marinate for 10 minutes before cooking.
  2. In a small bowl, stir together the mayonnaise, adobo sauce and honey.
  3. To make the coleslaw, combine the two cabbages, cilantro, lime juice, honey, salt and pepper in a large bowl.
  4. Stir in 1/3 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened. Add extra honey to taste and stir to blend. Cover and refrigerate for 1/2 an hour before serving.
  5. Fire up the BBQ or heat a stovetop grill pan over high heat. Brush the grill with the canola oil and grill the fish, turning once during cooking, until cooked through and opaque, about 4 to 5 minutes on each side. Remove the fish from the grill and using a fork, flake the fish into large chunks.
  6. Wrap the tortillas in foil and place in a preheated 350°F oven until heated through, about 10 minutes or wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds. Fill each tortilla with a spoonful of the coleslaw, grilled fish, extra chipotle mayonnaise, 2 slices of avocado and a big spoonful of your favorite LA VICTORIA® Salsa.

Nutritional Information

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