Easy Grilled Fish Tacos With Zesty Pineapple Slaw

Grilling season is here and I could not be more excited! I believe everything just tastes better grilled. Who’s with me? I have been eating way more fish lately thanks to Vital Choice and it’s the perfect protein for summer grilling. These Easy Fish Tacos With Zesty Pineapple Slaw are going to knock your socks off. Easy, healthy, and oh so delicious. This post is sponsored by Vital Choice.

Easy Grilled Fish Tacos with Zesty Pineapple Slaw

We started ordering our seafood from Vital Source just over a year ago and have been “hooked” ever since. They offer wild-caught, sustainable seafood shipped right to your door. It’s flash frozen right after it comes out of the water and packaged in individual servings. Just perfect for our family. They offer a wide variety of fish of the highest quality. I used Mahi Mahi for these fish tacos today.

What kind of fish should I use?

I used Mahi Mahi for these Fish tacos. Any mild white fish will work. Some ideas are cod, halibut, and tilapia. You could even go for a “meatier” fish such as Swordfish or Tuna. I order my fish once a month from Vital Source and I have used Mahi Mahi, cod, and halibut. All are delicious.

How do I make these Fish Tacos?

This super simple recipe will have your fish prepped and ready to grill in about 20 minutes. First, I marinate the fish for about 15 minutes in a blend of olive oil. lime, and a spice blend. While they are marinating, I mix up the pineapple coleslaw. 

What’s in the Pineapple Coleslaw?

I mix together a bag of coleslaw mix, some red cabbage, a cucumber, and some pineapple. The cucumber and the pineapple bring so much flavor and texture and are a yummy pairing with the fish tacos. The dressing for the coleslaw is apple cider vinegar, hot honey, lime, olive oil, and optional jalapeño. Easy and healthy.

How long do I grill the fish?

The fish can be grilled for about 7-9 minutes turning once. I use about 5-6 ounces per person. For 4 servings about 1.5 pounds unless you are super hungry the go for 2 pounds.

What are some good sides to serve with these fish tacos?

Chips and salsa and guacamole are great staples. Sour cream or cheese add lots of flavor. Any rice or bean dish would pair nicely. I like to make this Mexican Cauliflower Rice. 

These Fish Tacos with Pineapple Coleslaw can be adapted to gluten-free and lower carb diet plans by choosing tortillas to fit those plans. Or, simply enjoy your fish on top of the Coleslaw or a green salad.

You may also like

Mexican Cauliflower Rice

Mushroom Birria Tacos 

Black Bean Enchilada Lasagna

Ready to get grilling? Check out the monthly special from Vital Source and have your fish shipped right to your door.

Yield: 4

Easy Grilled Fish Tacos With Zesty Pineapple Slaw

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Fire up your grill! These Easy Grilled Fish Tacos wth a Pineapple Coleslaw are a tasty addition to your summer BBVQ menu and Taco Tuesday rotation. Great for the whole family

Print

Ingredients

• 1 1/2-2 lbs of Mahi Mahi
• 4-6 Tortillas of choice
• marinade:
• 1/4 C olive oil
• juice of 1 lime
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• dash of salt & pepper
• dash of soy sauce
• Pineapple coleslaw:
• bag of coleslaw mix
• small bag of red cabbage
• 1 C fresh pineapple diced
• 1 large cucumber diced
• dressing:
• 1 jalapeño minced
• 1/2 C apple cider vinegar
• 4 Tbl hot Honey (Mike's)
• juice of 1 lime
• 1/4 C olive Oil
• salt to taste

Instructions

1. preheat grill
2. whisk marinade ingredients
3. marinate fish for 10-15 min
4. meanwhile combine slaw ingredients in large bowl
5. whisk dressing and pour on
6. grill fish for about 8-9 minutes
7. Serve with tortillas and favorite condiments

Notes

Can use low carb or gluten free tortillas

Great toppings to add would be cheese, sour cream, avocado, guacamole and cilantro

Serve with chips and salsa and/or rice