Grilled Fish Tacos (with slaw and peach salsa)

by Ian Wickman


Grilled Fish Tacos (with slaw and peach salsa)

A little spice, a little heat, a bit of slaw, and a dab of fresh peach salsa, then finished with a squeeze of zing! Fresh, local, grilled fish tacos (or pan cooked) are one of the delights of living near the coast.
Keyword grilled fish taco
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Author Ian Wickman


Fish Rub

  • 1 lb halibut (I used a local skinless filet)
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt



  • If you need to make the slaw and salsa try and make that about 2 hours ahead (recipes in links).
  • Add paprika, chili powder, cumin, and salt in to a small cup and stir together thoroughly.
  • Sprinkle spice mixture over entire filet of fish and gently rub in. Let fish rest at room temperature while you are getting the grill (or pan) hot.
  • Get your grill nice and hot (medium high is good).
  • Grill fish over medium high heat until flakes easily with fork and is cooked through, flipping once in the middle. About 5 - 6 minutes per side for a decent sized filet. Thinner fish will cook faster so make sure you are watching.
  • Serve over warmed tortillas topped with a bit of slaw, peach salsa, and avocado. Finish with a little fresh cilantro and a squeeze of lime and enjoy!


I've never been a big fan of battered or heavy creamy sauce, I prefer a combination of fresh flavors and a bit of zing on my grilled fish tacos! Perfect for enjoying on a weeknight or grill a bit more and invite some friends over! I'm also a sucker for a seared tuna taco... will have to do that one soon too!

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