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Chili And Lime Fish Tacos

Lime and Chili infused Fish Tacos! Marinate fish in a zesty mix, then grill to perfection and serve with fresh slaw and your favorite toppings - delicious and easy! Try now!

The vibrant flavors of Mexico in one delicious dish! These Chili and Lime Fish Tacos bring together the brightness of lime juice, the spice of chili, and the freshness of cilantro, all wrapped up in a crispy corn tortilla. A flavorful and refreshing twist on traditional tacos that’s sure to become a favorite.

Ready Time

30 mins


9 servings


  • For the fish:
  • 6 white fish fillets (such as mahi-mahi or tilapia), skin removed
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • For the slaw:
  • 3 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • For the tacos:
  • 18 corn tortillas
  • Sliced radishes, lime wedges, cilantro leaves, and sour cream (optional)


Rinse the fish fillets under cold water, pat them dry with paper towels, and place them in a large baking dish. In a small bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, paprika, salt, and pepper.

Pour the marinade over the fish, making sure each fillet is coated.

Cover and refrigerate for at least 30 minutes or up to 2 hours. While the fish is marinating, prepare the slaw.

In a medium bowl, combine the shredded cabbage, carrots, and chopped cilantro.

In a small bowl, whisk together lime juice and olive oil. Pour the dressing over the slaw and toss to combine.

Season with salt and pepper to taste.

Preheat a grill or grill pan to medium-high heat. Remove the fish from the marinade, letting any excess liquid drip off.

Grill the fish for 3-4 minutes per side, or until cooked through.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by placing a piece of fish onto a tortilla, topping with a spoonful of slaw, and adding any desired toppings such as radishes, lime wedges, cilantro leaves, and sour cream.

Serve immediately.


Use fresh, sashimi-grade fish for the best flavor and texture. Make sure to not over-marinate the fish, as it can become mushy.

For a crisper slaw, refrigerate it for at least 30 minutes before serving.

Don’t overcrowd the grill or grill pan, cook the fish in batches if necessary. Warm tortillas just before assembling the tacos for the best texture.

Customize your tacos with your favorite toppings, such as diced avocado or sliced jalapeños.

You can also serve the fish and slaw in a bowl, without the tortillas, for a lower-carb option.

Nutrional Value

  • Calories: 360
  • Protein: 36g
  • Fat: 14g
  • + Saturated fat: 2g
  • + Omega-3 fatty acids: 0.6g
  • Carbohydrates: 24g
  • + Fiber: 4g
  • + Sugars: 6g
  • Sodium: 250mg
  • Cholesterol: 60mg
  • Vitamins and Minerals:
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 40% of the DV
  • Calcium: 6% of the DV
  • Iron: 15% of the DV
  • Potassium: 20% of the DV
Chili And Lime Fish Tacos
Chili And Lime Fish Tacos

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