Recipes > Grilled Fish Tacos Recipe
Grilled Fish Tacos Recipe

Grilled Fish Tacos Recipe

Courses: Main Course

  • Prep: 40 mins

  • Cook:

  • Serves: 4

  • Difficulty: Easy
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.


  1. In shallow bowl or ziptop bag, combine lime juice, garlic flowers and salt and pepper to taste. Add fish to turn to coat well. Marinate for 30 minutes in the fridge.
  2. While fish is marinating, make sauce: in medium bowl combine chipotle mayonnaise, sour cream and lime juice. Add salt and pepper to taste. Reserve.
  3. 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 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.
  4. To serve, cut fish into strips lengthwise. Warm up tortillas and divide fish amongst them.
  5. Top with cabbage, pico de gallo and a drizzle of mayo.
  6. Garnish with cilantro leaves and serve with lime wedges.


  • Marinade
  • 1/4 cup fresh lime juice
  • 1/2 tsp Farm Boy™ Garlic Flowers (190 ml)
  • salt and pepper to taste
  • 4 fillets Farm Boy™ Wild Caught Mahi-Mahi (454 g) thawed overnight in the fridge
  • Sauce
  • 1/3 cup Farm Boy™ Chipotle Mayonnaise
  • 1/3 cup Farm Boy™ 14% Sour Cream (500 mL)
  • 2 Tbsp fresh lime juice
  • salt and pepper to taste
  • 1 cup shredded green or red cabbage
  • 1 cup Farm Boy™ Pico de Gallo
  • 8 Farm Boy™ Yellow Corn Tortillas (450 g)
  • lime wedges, cilantro leaves to serve
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