Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.
Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.
*If tortillas are very thin, buy double the amount and stack 2 per taco.
Note: Nutritional analysis is per taco with 1 tbsp. sauce.
Delicious! I used catfish instead of cod because that's what the local grocery had, and I cooked it on a stovetop grill. I also couldn't find ancho chile powder so I used chili powder. I especially liked the chipotle tartar sauce - start with less chipotles than the recipe calls for as they can be very spicy; you can always add more after tasting it. We served this with guacamole, chips, Mexican rice, and black beans - quite a feast. The kids got quesadillas. I look forward to trying the other three fish taco variations from Sunset.
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