Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Build a charcoal fire for direct grilling using Kingsford® Original Charcoal, and preheat to 450°F. Lightly oil the grates to prevent sticking.
2 Whisk together the crema or sour cream, 1/2 teaspoon smoked paprika, 1 tablespoon of lime juice and zest. Season to taste with salt and pepper; set aside.
3 To make the slaw, toss the coleslaw mix or cabbage with the jalapeño pepper, 2 tablespoons of the olive oil and 2 tablespoons of lime juice. Season to taste with salt and plenty of pepper, adding more lime juice if desired.
4 Rub the fish with the remaining olive oil (2 tablespoons), and season well with salt, pepper and the remaining smoked paprika (1 teaspoon). Place the fish onto the grill, flesh side down.
5 Grill for 4 minutes on the first side; then flip and cook for another minute. For your safety, please reference the USDA safe cooking temperatures.
6 Remove from the grill and let rest for five minutes. Flake with a fork. While the fish is resting, grill the tortillas over direct heat until they are warmed, about 30 seconds.

To assemble, divide fish among the tortillas, and top with slaw and diced avocado. Drizzle with crema, and top with cilantro, if desired. Serve immediately.

Cooking for 8 people


  • Mexican crema or sour cream
    0.5 cup
  • smoked paprika, divided
    1.5 tsp.
  • lime zest
    1 tbsp.
  • fresh lime juice
    3 tbsp.
  • kosher salt and ground black pepper, to taste
  • coleslaw mix or shredded green cabbage
    3 cup
  • jalapeño pepper, seeded and minced
  • olive oil
    0.25 cup
  • white flaky fish, such as mahi mahi
    1 lb.
  • corn or flour tortillas
  • diced avocado, for garnish
  • minced cilantro, for garnish (optional)

For safe meat preparation, reference the USDA website.

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