Grilled Fish Tacos Recipe

Name: Grilled Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons chili powder (ancho, chipotle or New Mexico); 2 tablespoons lime juice; 2 tablespoons extra-virgin olive oil; 1 teaspoon ground cumin; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon fresh ground pepper; 2 lbs mahi-mahi halibut (skinned if necessary and cut into 4 portions) or 2 lbs tilapia fillets (skinned if necessary and cut into 4 portions); ¼ cup sour cream or ¼ cup Greek yogurt; ¼ cup mayonnaise; 2 tablespoons fresh cilantro, chopped; 2 tablespoons green onions, thinly sliced; 1 teaspoon lime zest; 2 tablespoons lime juice; 1 teaspoon sugar; ⅛ teaspoon salt; fresh ground pepper; 3 cups finely shredded red cabbage or 3 cups green cabbage; 12 flour or 12 corn tortillas, warmed; sliced avocado (optional garnish)

Servings: persons

4 teaspoons chili powder (ancho, chipotle or New Mexico)
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon fresh ground pepper
2 lbs mahi-mahi halibut (skinned if necessary and cut into 4 portions) or 2 lbs tilapia fillets (skinned if necessary and cut into 4 portions)
¼ cup sour cream or ¼ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons fresh cilantro, chopped
2 tablespoons green onions, thinly sliced
1 teaspoon lime zest
2 tablespoons lime juice
1 teaspoon sugar
⅛ teaspoon salt
fresh ground pepper
3 cups finely shredded red cabbage or 3 cups green cabbage
12 flour or 12 corn tortillas, warmed
sliced avocado (optional garnish)

1
To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, green onions, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy.
2
Add cabbage and toss to combine.
3
Refrigerate until ready to use and may be made up to 4 hours ahead.
4
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl.
5
Rub adobo rub all over fish.
6
Let stand 20 to 30 minutes for the fish to absorb the flavor.
7
Preheat grill to medium-high.
8
Oil the grill rack or use a grilling basket (which works best due to the tenacity of fish sticking to the grill).
9
Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side.
10
Transfer the fish to a platter and separate into large chunks.
11
Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 teaspoons chili powder (ancho, chipotle or New Mexico), 2 tablespoons lime juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon ground cumin, and more.

Yes, Grilled Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Fish Tacos

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