Grilled Fish Tacos
This grilled fish tacos recipe layers fresh flavors and a little sweet heat in every bite. Flaky grilled fish is tucked into warm tortillas and topped with a crisp slaw tossed with Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce, giving the cabbage a lightly sweet, garlicky kick. A final drizzle of the same sauce over the tacos ties everything together, adding just the right balance of sweetness, garlic, and mild heat to this bright, easy taco night favorite.
Ingredients
For the Fish Marinade
1½ lb firm white fish fillets (such as cod, mahi mahi, halibut, or similar)
3 Tbsp Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce
1 Tbsp olive oil
1 Tbsp fresh lime juice
For the Slaw
1 bag Coleslaw Mix
4 Tbsp Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce
1 Tbsp lime juice
2 scallions, thinly sliced
1 tsp kosher salt
1 Tbsp sesame seeds (optional)
¼ cup chopped fresh cilantro
For Serving
8 small flour or corn tortillas
Additional Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce (for drizzling)
Fresh cilantro, chopped
Lime wedges
Instructions
Pat the fish fillets dry with paper towels and cut into large taco-sized portions if needed.
In a shallow bowl, whisk together the Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce, olive oil, and lime juice. Add the fish, toss gently to coat, and let marinate for 15 - 20 minutes.
While the fish marinates, combine the coleslaw mix, scallions, sesame seeds, and chopped cilantro in a large bowl. Add the Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce, kosher salt, and lime juice, then toss until evenly coated. Set aside.
Preheat your grill to medium-high heat, around 400–450°F.
Remove the fish from the marinade and let any excess drip off. Place the fillets directly on the hot grates. Let them cook undisturbed for about 3 to 4 minutes. When the fish naturally releases from the grill, flip and cook another 3 to 4 minutes until it flakes easily and reaches about 135–140°F internally. If you get flare-ups, just slide the fish to a slightly cooler spot until things settle down.
Remove the fish from the grill and let it rest a few minutes, then break into large chunks.
Warm the tortillas directly on the grill for 20 to 30 seconds per side until soft and lightly charred.
To assemble, layer grilled fish into each tortilla. Top with the sweet chili slaw, fresh cilantro, and a drizzle of additional Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce.
Finish with a squeeze of lime and serve immediately while warm and smoky.
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Grilled Fish Tacos
This grilled fish tacos recipe layers fresh flavors and a little sweet heat in every bite. Flaky grilled fish is tucked into warm tortillas and topped with a crisp slaw tossed with Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce, giving the cabbage a lightly sweet, garlicky kick. A final drizzle of the same sauce over the tacos ties everything together, adding just the right balance of sweetness, garlic, and mild heat to this bright, easy taco night favorite.
Ingredients
For the Fish Marinade
1½ lb firm white fish fillets (such as cod, mahi mahi, halibut, or similar)
3 Tbsp Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce
1 Tbsp olive oil
1 Tbsp fresh lime juice
For the Slaw
1 bag Coleslaw Mix
4 Tbsp Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce
1 Tbsp lime juice
2 scallions, thinly sliced
1 tsp kosher salt
1 Tbsp sesame seeds (optional)
¼ cup chopped fresh cilantro
For Serving
8 small flour or corn tortillas
Additional Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce (for drizzling)
Fresh cilantro, chopped
Lime wedges
Instructions
Pat the fish fillets dry with paper towels and cut into large taco-sized portions if needed.
In a shallow bowl, whisk together the Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce, olive oil, and lime juice. Add the fish, toss gently to coat, and let marinate for 15 - 20 minutes.
While the fish marinates, combine the coleslaw mix, scallions, sesame seeds, and chopped cilantro in a large bowl. Add the Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce, kosher salt, and lime juice, then toss until evenly coated. Set aside.
Preheat your grill to medium-high heat, around 400–450°F.
Remove the fish from the marinade and let any excess drip off. Place the fillets directly on the hot grates. Let them cook undisturbed for about 3 to 4 minutes. When the fish naturally releases from the grill, flip and cook another 3 to 4 minutes until it flakes easily and reaches about 135–140°F internally. If you get flare-ups, just slide the fish to a slightly cooler spot until things settle down.
Remove the fish from the grill and let it rest a few minutes, then break into large chunks.
Warm the tortillas directly on the grill for 20 to 30 seconds per side until soft and lightly charred.
To assemble, layer grilled fish into each tortilla. Top with the sweet chili slaw, fresh cilantro, and a drizzle of additional Kinder’s Sweet Chili Garlic Gold Label Chicken & Wing Dipping Sauce.
Finish with a squeeze of lime and serve immediately while warm and smoky.