These easy Grilled Fish Tacos feature crunchy citrus slaw, flaky fish, and tangy cilantro-lime mayo. All wrapped up in soft tortillas, they are delicious replicas of the fresh fish tacos at Disney’s Polynesian Village Resort.
Once upon a time I dined upon mouthwatering grilled fish tacos at the Oasis Bar & Grill at Walt Disney World. These were some of the best and most memorable fish tacos I’ve had. Although I asked how it was made I wasn’t able to get an actual recipe. Our server shared just a few ingredients in the cilantro-lime crema: mayo, cilantro, lime, and spinach. With nothing to go on but my taste buds, I recreated the dish to the best of my ability. I made a similar slaw, similar grilled fish, and a similar sauce. For the record I’m calling it mayo and not crema, because it’s mayo-based.
Grilling the fish
If you don’t have a fish grill basket, you can carefully cook the fish in a cast-iron pan or on a griddle. I wouldn’t recommend grilling small pieces of fish on a regular grill without the grill basket. This may lead to fish tacos in your grill instead of in your mouth. Wouldn’t that be the saddest thing ever?!
Even with a grill basket, the fish can stick a bit. Make sure you liberally grease you grill basket, and use a spatula to carefully remove the fish from the basket. Even if the fish breaks up, these tacos are still delicious. They just might not be as pretty, but you can always cover it up with the sauce!
Although they’re not identical to Disney’s grilled fish tacos, they’re pretty darn close! These fish tacos are crunchy and flavorful with a nice bit of citrus zing from all the lime. Note that the slaw should be lightly dressed so it doesn’t make your tacos soggy. To finish, an extra squeeze of lime over the top goes a long way!
Other recipes you may like
- Achiote-Rubbed Grilled Chicken Tacos
- Sweet Potato Tacos
- Shrimp Tacos with Avocado Crema
- Disney Cruise Line’s Mexican Hot Pockets
- Pescado a la Veracruzana (Veracruz-Style Fish)
Do you love fish tacos as much as I do? How do you like to serve them? Share your thoughts in the comments, and don’t forget to rate this recipe. Thanks!
Grilled Fish Tacos
- 1/4 cup packed fresh cilantro leaves
- 1/4 cup packed baby spinach leaves
- 1 clove garlic
- 1/2 cup mayonnaise
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds flaky white fish such as cod, halibut, or mahimahi cut into approximately 1-inch-by-4-inch pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 tablespoon oil optional
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 1/2 tablespoon vegetable oil
- 1 (12-ounce) bag coleslaw mix combination of green and purple cabbage, and carrots
- 1/2 cup packed fresh cilantro leaves
- 16 to 18 small flour tortillas fajita size, about 6-inch diameter or corn tortillas (gently heated to soften)
- Lime wedges
- To make the cilantro-lime mayo: In the bowl of a food processor or blender add the fresh cilantro and spinach. Make sure the leaves are dry; if they are wet they won’t mince nicely. Process until the leaves are chopped fine. Add the garlic and blitz again until the garlic is minced. Then add the remaining ingredients, seasoning to taste, and puree until smooth. Refrigerate until ready to serve.
- To make the fish: Combine the spices in a bowl, and sprinkle the spice rub over the pieces of fish. Drizzle with the oil, if desired. Gently mix until evenly coated. Heat up your grill, and grease the inside of a fish grill basket (you can also lightly brush the pieces of fish with oil on both sides if you are especially worried about them sticking). Line the fish pieces inside the grill basket, and grill until cooked through. Remove from the grill, and carefully remove the fish pieces from the grill basket. If any of the pieces have stuck, use a small spatula to remove them gently. *NOTE* You can also cook the fish in a nonstick skillet if you’re unable to grill outdoors due to weather or lack of a grill basket.
- To make the slaw: Meanwhile, whisk together the honey, lime juice, salt and pepper in a small bowl. Whisk in the oil, and adjust seasoning to taste. Toss the dressing with the coleslaw mix and cilantro leaves in a mixing bowl.
- To serve: On each tortilla, add a small scoop (tongs are good for this) of slaw, then a piece of fish, and finally a generous drizzle of the cilantro-lime mayo. Serve with lime wedges on the side for extra zing.
Pin it for Later!
Amazon disclosure – We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.