Grilled Fish Tacos
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Grilled Fish Tacos Recipe
Updated March 2026
Craving delicious grilled fish tacos but short on time? Look no further! This recipe for easy Grilled Fish Tacos is perfect for busy weeknights or a casual weekend dinner. We’ll show you how to marinate Farm Boy™ Mahi Mahi fillets in a flavourful lime and garlic mixture for juicy results, then cook it to perfection on the grill. And the best part? You only need a handful of ingredients to create these restaurant-worthy tacos at home. Get ready to enjoy fresh flavors and healthy goodness in every bite!
Chef’s Tips:
- You can use any type of firm white fish for these tacos, halibut and red snapper are great substitutes for Mahi Mahi.
- You can make a combination of green or Napa cabbage with the red cabbage.
- If you like more spice, add some hot sauce to mayo mix. And if you prefer to have a white sauce, substitute the chipotle mayo for regular mayo. This sauce is supposed to be pretty runny.
- For that authentic flavour, heat tortillas on the grill to give them a bit of char.
Ingredients
- Marinade
- ¼ cup fresh lime juice
- ½ tsp Farm Boy™ Garlic Flowers
- salt and pepper to taste
- 4 fillets Farm Boy™ Wild Caught Mahi Mahi thawed overnight in the fridge
- Sauce
- 1/3 cup Farm Boy™ Chipotle Mayonnaise
- 1/3 cup Farm Boy™ 14% Sour Cream
- 2 Tbsp fresh lime juice
- salt and pepper to taste
- Tacos
- 1 cup shredded green or red cabbage
- 1 cup Farm Boy™ Pico de Gallo
- 8 Farm Boy™ Yellow Corn Tortillas
- lime wedges, cilantro leaves to serve
Directions
- For the Marinade: In a shallow bowl or zip-top bag, combine lime juice, Farm Boy™ Garlic Flowers, salt, and pepper to taste. Add Farm Boy™ Wild Caught Mahi Mahi to bag and turn to coat well. Marinate for 30 minutes in the fridge.
- While fish is marinating, make sauce: In a medium bowl combine Farm Boy™ Chipotle Mayonnaise, Farm Boy™ 14% Sour Cream, and lime juice. Add salt and pepper to taste. Reserve.
- Preheat grill on high, it should reach close to 500°F. Clean grates and lightly grease using an oiled paper towel. Lower heat to medium-high and place marinated fish on grates. Grill for 2-3 minutes, then using a spatula, flip and cook for another 1-2 minutes, until fish is opaque and flakes easily. Internal temperature should reach 140°F (carry over temperature will take it to 145°F). Remove fish from grill and let rest 5 minutes.
- To serve, cut fish into strips lengthwise. Warm up Farm Boy™ Yellow Corn Tortillas and divide fish amongst them.
- Top with cabbage, Farm Boy™ Pico de Gallo and a drizzle of sauce.
- Garnish with cilantro leaves and serve with lime wedges.