Grill Fish Tacos

Fish Tacos

Fresh, crunchy, sweet and tangy, it’s all in one. Fresh grilled fish, with crunchy slaw

and sweet and tangy mango salsa. Amaaaazzinng! Plus it’s fast and easy.  We had somethings going on this past weekend that kind of required a quick, light lunch, and this was perfect.  Roasted Shrimp Salad (3)

We also had a warm shrimp salad for this meal as well, so I prepped everything at the same time and grilled everything up at the same time.  You can see there’s 2 pans of shrimp and a pan of little fish fillets.  A friend gave my parents some fresh fish and it was a little too much for them, but not really enough to have for a meal, with everything that goes on the fish tacos, this was more than enough, so if you ever find yourself with just a little fish, whip up tacos.   For the fish, I just grilled it up with a little olive oil and Old Bay seasoning, can’t go wrong there! For the slaw, I combined some Cole Slaw store-bought mix, with mayo and lime juice and for the salsa, frozen mango, onion, jalapeno, bell pepper, lime juice, olive oil, salt and pepper and called it a day.  Super fresh! If I had fresh mango, I would use it, but the grocery store I shop at doesn’t always have it, but always has frozen. Fast and fresh!

Grill Fish Tacos


1 cup fresh or frozen, thawed and dried mango

2 TBSP. chopped red onion

1/2 chopped red or green bell pepper

1/2 chopped jalapeno pepper, seeded and de-ribbed

2 TBSP. lime juice

2 TBSP. olive oil

salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Cole Slaw:

2 cups cole Slaw mix

3 TBSP. light mayo

2 TBSP. lime juice

Salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.


1/2 lb. fish fillets, thin, light fish, such as Tilapia

1 TBSP olive oil

1/2 TBSP Old Bay Seasoning

In a grill pan, place fillets, drizzle with olive oil and sprinkle with Old Bay. On a medium hot grill, grill for 3 to 4 minute per side, until they turn white and flake easily.

On soft flour tortillas, add slaw, then fish and top with salsa.


This recipe was shared on The Country Cook Weekend Potluck Party # 229




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