Name: Grilled Fish Tacos with Jalapeño Corn Slaw Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound cod or similar white fish; Kosher salt and pepper, to taste; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon ground cumin; ¼ teaspoon chipotle chili powder; Flour or corn tortillas, as needed; Pickled onions, for topping; Crumbled cotija cheese, for topping; Fresh cilantro, for topping; Fresh lime wedges, for spritzing; 1 small green cabbage, thinly sliced; 2 to 3 ears of grilled corn, kernels cut from the cob; 2 jalapeño peppers, thinly sliced and seeds removed; ⅓ cup chopped cilantro; 2 tablespoons freshly squeezed lime juice; 2 tablespoons olive oil; Kosher salt and pepper, to taste

Jump to Recipe·5 from 25 reviews

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If you are craving a vibrant, fresh, and downright delicious meal, look no further than these Grilled Fish Tacos with Jalapeño Corn Slaw. This dish perfectly balances smoky, spicy, tangy, and creamy flavors, coming together in a handheld feast that’s bursting with color and texture. The tender, flaky grilled fish paired with a crisp and zesty jalapeño corn slaw makes every bite exciting and refreshing. Whether you’re planning a casual weeknight dinner or an impressive weekend cookout, these tacos bring a delightful twist that will have everyone reaching for seconds.

Grilled Fish Tacos with Jalapeño Corn Slaw Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in creating a meal that tastes fresh and full of personality. From the spices that season the fish to the crunchy, vibrant slaw, these are the essentials that make the Grilled Fish Tacos with Jalapeño Corn Slaw so irresistible.

1 pound cod (or similar fish): A mild, flaky fish that grills beautifully and absorbs flavors well.
Kosher salt and pepper: Simple yet essential for seasoning and bringing out the natural taste of the fish and slaw.
1 teaspoon smoked paprika: Adds a subtle smoky depth to the fish that complements the grill marks perfectly.
½ teaspoon garlic powder: Provides a mellow, savory undertone without overpowering the other spices.
¼ teaspoon ground cumin: Brings warmth and earthiness to the seasoning blend.
¼ teaspoon chipotle chili powder: Offers smoky heat that ties the flavors together elegantly.
Flour or corn tortillas: Choose your favorite to wrap all those delicious fillings in a warm, soft embrace.
Pickled onions: Adds tangy crunch that cuts through the richness of the fish and cheese.
Crumbled cotija cheese: A salty, crumbly topping that adds creaminess without heaviness.
Fresh cilantro: Brightens the dish with a burst of herbal freshness.
Fresh lime wedges: For spritzing and adding a lively citrus zing just before serving.
Jalapeño corn slaw: The star sidekick, made with thinly sliced green cabbage, grilled corn, jalapeños, cilantro, lime juice, and olive oil for perfect balance and crunch.

How to Make Grilled Fish Tacos with Jalapeño Corn Slaw

Step 1: Get Your Grill Ready

First things first, crank up your grill to the highest setting. Grilling the fish over intense heat creates those irresistible char marks and locks in moisture, while the grill-roasted corn for the slaw builds a sweet, smoky base that elevates the entire dish.

Step 2: Season the Fish

Pat your fish dry with a paper towel—this step is key to getting a nicely grilled crust. Then, season it generously with kosher salt and pepper. Next, dust the fish evenly with smoked paprika, garlic powder, cumin, and chipotle chili powder for a nuanced spice profile that’s both smoky and spicy without being overpowering.

Step 3: Grill the Fish and Corn

Place the fish on a grill pan or directly on the grates if you’re confident it won’t stick. Grill each side for about 2 to 3 minutes with the lid down to let the heat work its magic. The fish should flake easily and look opaque when done. At the same time, if you haven’t grilled your corn yet, toss the ears right on the grates. The charred kernels will add an unbeatable smoky sweetness to your slaw.

Step 4: Prepare the Jalapeño Corn Slaw

While your fish is grilling, assemble the slaw by combining thinly sliced green cabbage, grilled corn cut from the cob, and thinly sliced, de-seeded jalapeños in a large bowl. Toss in chopped cilantro, a big pinch of salt and pepper, and drizzle with fresh lime juice and olive oil. Mix everything well with kitchen tongs until the slaw is vibrant and tangy, tasting as you go to adjust seasoning.

Step 5: Warm the Tortillas and Assemble

Warm your choice of tortillas to make them pliable and inviting. Build your tacos by layering the grilled fish first, then topping each with a generous scoop of jalapeño corn slaw, a sprinkle of pickled onions, crumbled cotija cheese, and fresh cilantro leaves. Don’t forget to spritz with lime juice for a lively finish that ties every component together.

How to Serve Grilled Fish Tacos with Jalapeño Corn Slaw

Garnishes

Elevate your Grilled Fish Tacos with Jalapeño Corn Slaw by adding simple, fresh garnishes like extra cilantro leaves and lime wedges. For those who love a little extra kick, a drizzle of crema or a spoonful of avocado salsa pairs beautifully. These touches add layers of texture and flavor and make your tacos feel joyous and complete.

Side Dishes

These tacos shine on their own, but if you want to go the extra mile, consider serving with smoky black beans, a crisp Mexican street corn salad, or fluffy Mexican rice. The sides should complement the main dish’s balance of smoky, spicy, and fresh, creating a festive, colorful spread everyone will adore.

Creative Ways to Present

Try serving your Grilled Fish Tacos with Jalapeño Corn Slaw family-style on a large platter, letting guests build their own. Or, for a casual party, offer them in mini size using smaller tortillas as fun finger food. Another idea is wrapping tacos individually in parchment paper tied with twine to make a charming, portable meal that’s perfect for picnics or casual gatherings.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the grilled fish and jalapeño corn slaw separately in airtight containers in the refrigerator. This keeps the fish tender and the slaw crisp, preventing sogginess and loss of flavor.

Freezing

Freezing is best reserved for the grilled fish alone. Wrap it tightly in freezer-friendly foil or plastic wrap and freeze for up to two months. The slaw does not freeze well as it loses its fresh crunch and vibrant texture upon thawing.

Reheating

When ready to enjoy your leftovers, gently reheat the fish in a low oven or on a hot skillet to preserve its moisture. Avoid microwaving if possible to prevent drying out. Serve the fish with fresh jalapeño corn slaw straight from the fridge for that crunch and brightness you fell in love with initially.

FAQs

Can I use a different type of fish for this recipe?

Absolutely! While cod is fantastic for its mild flavor and flakiness, other white fish such as tilapia, halibut, or mahi-mahi also work beautifully and hold up well on the grill.

Is it necessary to remove the seeds from the jalapeños?

Removing jalapeño seeds softens the heat a bit and prevents the slaw from becoming too spicy, but if you like a bolder kick, feel free to leave some seeds in.

Can I make the jalapeño corn slaw without grilling the corn?

You can use fresh, raw corn kernels, but grilling adds a wonderful smoky sweetness that makes the slaw stand out. If grilling is not an option, try roasting the corn in a hot pan or under a broiler for a similar effect.

What’s the best way to keep tortillas warm without drying out?

Wrap tortillas in a clean kitchen towel or place them in a covered tortilla warmer while you prepare the fillings. This traps steam and keeps them soft and pliable for easy folding.

Can I prepare the entire dish in advance?

You can prep the slaw and seasoning for the fish ahead of time, but it’s best to grill the fish and assemble tacos right before serving to enjoy the freshest flavors and textures.

Final Thoughts

There is something so joyful about sinking your teeth into Grilled Fish Tacos with Jalapeño Corn Slaw—the perfect mix of smoky, spicy, and tangy that comes together effortlessly. This recipe is proof that simple ingredients can create extraordinary meals that bring smiles to the table. I hope you give these tacos a try and make them a favorite in your home as they are in mine.

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