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Grilled Fish Tacos

Fish Tacos in Detail

Fish Tacos in Detail

Grilled fish tacos fresh off the grill is one of my favorite meals. I actually am a total east coast girl with a love for west coast food. For some unknown reason it had never occurred to me just how easy it would be to make grilled fish tacos at home. We’re trying to incorporate more fresh fish into our meals since Jake is kind of selective about what meat he eats and somehow he has decided fish is better than chicken nuggets. I happen to agree but with three-year-old kids you just never know what you’re going to get. I’m sure it will change again in a week.

I adapted a recipe I found online that I think might originally have belonged to the great Bobby Flay (it was passed around with comments quite a bit). It was really easy to make and only required marinating for 30 minutes to a few hours. Perfect if you’re like me and forget that step in the morning! I was a little worried since it called for halibut or mahi-mahi and the only white fish I had on hand was tilapia, but it worked beautifully. I used 1 1/2 pounds and it was more than enough. Even 1 lb would be enough for two adults and one toddler. Also, our cuts of fish are larger which made it a little easier to flip on the grill and cut into chunks afterward. The recipe is below and if you have the extra time, make sure to include the cilantro-lime cream. It was a delicious touch!

Grilled Fish Grilled Fish Fish Tacos on Plate Fish Tacos in Detail

Fish Taco Ingredients
2 tsp. ground ancho chile powder
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbs. olive oil
1 1/2 lb. firm-fleshed whitefish fillets (halibut, mahi-mahi) (tilapia worked too!)
1 dozen 6-inch corn tortillas
2 cups shredded red cabbage
Mango salsa (I prefer fresh which I bought in the grocery store produce section)
2 limes, sliced
Directions:
1. Combine the ancho powder, cumin, garlic, salt, and pepper in a bowl and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
2. Preheat your gas grill on high and once ready reduce to medium-high. Lightly brush olive oil on the grill’s cooking surface..
3. Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and chop into chunks. Place onto serving platter.
4. Create a station with warm tortillas, fish platter, mango salsa, limes, cabbage and cilantro-lime cream. Assemble and enjoy!
Cilantro-Lime Cream
Directions: Mix together the following and serve each with a healthy dollop!
1 cup sour cream
1/2 cup mayonnaise
3 Tbs. minced fresh cilantro
Grated zest of 1 lime
1/2 a fresh lime squeezed juice into bowl

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