- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 250 g
- 15 g
- 80 g
- 2 tbsp
- 2 g
- 2 g
- 1 g
- 3 g
- 1 g
Process
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Pat the 600 g white fish fillets completely dry with paper towels and set them on a plate. In a small bowl mix 2 g ground cumin, 2 g smoked paprika, 1 g garlic powder, 3 g fine salt and 1 g black pepper, then rub the spice mix over both sides of the fish and let it sit while you make the slaw.
In a large bowl toss 250 g shredded green cabbage, the sliced half red onion and 15 g cilantro leaves with the juice of 1 lime and a pinch of salt. Squeeze the cabbage with your hands for 20 seconds so it softens slightly, then set the slaw aside.
Mince 1 chipotle pepper with 1 tsp of its adobo sauce and stir it into 80 g plain yogurt with a pinch of salt until the crema is evenly pink. Taste and add more adobo if you want more heat.
Heat a grill pan or outdoor grill over high heat for 3 to 4 minutes until a drop of water flicked on the surface evaporates instantly. Brush the grates with 1 tbsp olive oil.
Brush the fish with the remaining 1 tbsp olive oil and grill it for 3 to 4 minutes per side, without moving it, until the flesh is opaque and flakes when pressed with a fork at the thickest point. A 2 cm fillet needs about 7 to 8 minutes total; pull it off the heat the moment it flakes so it stays juicy.
Transfer the fish to a board and break it into large chunks with two forks. Warm the 12 corn tortillas directly on the grill or in a dry skillet for 20 to 30 seconds per side until pliable and lightly blistered, then stack them in a clean towel to stay soft.
Build each taco with a spoonful of cabbage slaw, a few chunks of grilled fish, a drizzle of chipotle crema and a squeeze of lime from the wedges. Serve immediately while the tortillas are still warm.
Kitchen notes
Kitchen notes
- The most common mistake is wet fish: if the fillets are damp, they steam instead of char and stick to the grill. Dry them thoroughly and oil the grates, not just the fish.
- Grill over high heat and resist flipping early. The fish releases on its own once a crust forms; if it tears when you lift it, give it another 30 seconds.
- Corn tortillas crack when cold, so always warm them until they smell toasty and feel flexible. A dry skillet works as well as a grill.
- For a milder crema, use only the adobo sauce and skip the whole chipotle pepper; for more heat, add a second pepper.
Substitutions
- plain yogurt→sour cream or a dairy-free coconut yogurt for a lactose-free version
- chipotle in adobo→1 tsp smoked paprika plus 1/4 tsp cayenne mixed into the yogurt
- green cabbage→shredded red cabbage or a bag of coleslaw mix
- corn tortillas→small flour tortillas if corn is unavailable
Storage & reheating
Store the grilled fish, slaw and crema in separate airtight containers in the fridge for up to 3 days; keep the tortillas at room temperature in their bag. Reheat the fish gently in a covered skillet over low heat for 3 to 4 minutes, or in a 150°C oven for 6 to 8 minutes, until just warm, since a microwave toughens it. Assemble tacos fresh, as the slaw releases water once dressed and will sog the tortillas.
FAQ
The questions we get asked most
Why did my grilled fish stick to the grill and fall apart?
The fillets were probably still wet or the grill was not hot enough. Pat the fish bone dry, oil the grates with a folded paper towel, and wait until the surface is fully hot before laying the fish down. Once a crust forms, the fish releases on its own, so do not force it with a spatula.
How do I know when the fish is done without overcooking it?
Press the thickest part with a fork: it is ready when the flesh turns from translucent to opaque and separates into flakes with no resistance. A 2 cm fillet takes roughly 7 to 8 minutes total over high heat. If the center still looks glassy, give it 1 more minute per side.
Can I make these fish tacos ahead of time for a party?
Yes, but keep the components separate. Grill the fish up to 1 day ahead and refrigerate it, make the slaw and crema up to 2 days ahead, and warm the tortillas just before serving. Reheat the fish covered over low heat so it does not dry out, then set everything out for guests to build their own.
Can I use frozen fish for this recipe?
Yes, and it works well if you thaw it properly. Defrost the fillets overnight in the fridge, then drain and pat them very dry, because frozen fish releases a lot of water. Never grill fillets straight from frozen, as they will steam and turn rubbery before the outside chars.
How long do the leftovers keep in the fridge?
Grilled fish keeps for up to 3 days in an airtight container, and the slaw and crema keep for 3 to 4 days. Keep them in separate containers so the cabbage does not water down the fish. Reheat only the fish, gently, and eat the slaw cold.
What can I use instead of chipotle in adobo for the crema?
Mix 1 tsp smoked paprika with 1/4 tsp cayenne and a squeeze of lime into the yogurt for a similar smoky heat. A spoonful of harissa or a minced jalapeno also works. Start small and taste, since these substitutes vary a lot in strength.
Can I cook the fish in a skillet instead of on a grill?
Yes. Use a heavy skillet over high heat with 1 tbsp oil and cook the fillets 3 to 4 minutes per side, pressing them lightly so they make full contact. You will get a good crust but no char marks, and the timing stays the same.
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