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 the kids can be kind of selective about what meat they eat. Somehow they have decided that fish is better than chicken nuggets. I happen to agree, but with little ones, you just never know what you’re going to get. I’m sure it will change again in a week. In the meantime, I’m going to run with their fish eatin’ ways. Bwah!

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. That’s the perfect amount of time if you’re like me and forget that all important 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 that was more than enough. Even 1 lb would be enough for two adults and a kiddo or two. Also, our cuts of fish are larger which made it a little easier to flip on the grill and cut into chunks afterward. You’ll find the recipe below. And if you have the extra time, make sure to include the cilantro-lime cream. It was a delicious finishing touch!

Read below for more on how to make these easy fish tacos!

Yield: 4

Grilled Fish Tacos Recipe and Cilantro-Lime Cream

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This easy grilled fish tacos recipe is the perfect reason to fire up your grill!

Prep Time 10 minutes

Cook Time 8 minutes

Additional Time 30 minutes

Total Time 48 minutes

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
• 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

Instructions

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. For the cream, mix together the following and serve each with a healthy dollop! Assemble and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1 piece of fish
Amount Per Serving: Calories: 597Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 168mgSodium: 502mgCarbohydrates: 44gFiber: 8gSugar: 5gProtein: 57g

• Smoked Salmon Spread
• Grilled Salmon Salad
• Peach and Avocado Salsa