Easy Grilled Fish Tacos


Here’s how to make flavor-packed grilled fish tacos! Season the tender white fish with fajita seasoning, then top with pico de gallo and creamy sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 tacos (see Notes) 1x
Diet: Gluten Free

Category: Main dish
Method: Grilled
Cuisine: Mexican

Easy Grilled Fish Tacos


1 pound* tilapia or cod fillets, (wild caught if possible)
1 tablespoon olive oil
2 tablespoons homemade fajita seasoning (without salt)
1 teaspoon kosher salt
4 cups shredded green cabbage
2 tablespoons lime juice
Pico de gallo, storebought or homemade
1 recipe Fish Taco Sauce (or Cilantro Lime Crema, Chipotle Sauce or Spicy Mayo)
8 tortillas
Chopped cilantro, for serving
Optional toppings: chopped avocado, queso fresco or feta cheese crumbles


Grill the fish: Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Bring the fish to room temperature as the grill preheats.
Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt. Then cover it with the homemade fajita seasoning on all sides.**
Grill the fish*** over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the fish starts to flake when pulled with a fork). When the fish is done, break it with a fork into bite sized pieces.
Make the sauce: Make the Fish Taco Sauce.
Season the cabbage: Thinly slice the cabbage, then spritz it with the lime juice and a few pinches kosher salt.
Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or, you can also wrap them in a foil packet and place them on the grill for a minute or two, until warm.
Serve: Assemble the tacos by topping the tortillas with cabbage, fish, pico de gallo and sauce. Top with chopped cilantro and if desired, chopped avocado and feta crumbles (optional).


*If you’re serving 4 hungry eaters, you may want to increase the fish to 1 1/2 pounds, with 3 tablespoons fajita seasoning and 1 1/2 teaspoons kosher salt. Also increase the taco sauce by doubling or 1.5. Or, make sure to serve with a filling side dish like refried beans (purchased or homemade) or Mexican salad.

**We highly recommend the homemade seasoning: it’s only 5 ingredients! If you must use storebought fajita seasoning, check the label to see if it has salt. If so, use a little less salt on the fish (around 3/4 teaspoon).

***Alternative method: If you’re feeling lazy or want to make this recipe in the off-season, you can broil the fish. Use the same preparation method, but place the fish on a baking sheet. Broil on high for 2 to 3 minutes per side (4 to 6 minutes total), until cooked through and it flakes with a fork.

Credit Article : https://www acouplecooks com/grilled-fish-tacos/
Published by : https://www.alhadiid-z.us/

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