Poblano Fish Tacos Recipe

Name: Poblano Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large poblano pepper; 1/2 English cucumber, coarsely chopped; 1 cup grape tomatoes, quartered; 2 tablespoons chopped red onion; 1 garlic clove, minced; 1/2 teaspoon salt; 3 tablespoons fresh lime juice, divided; 4 tablespoons olive oil, divided; 1 tablespoon mango-lime seafood seasoning; 1 1/2 pounds grouper or other firm white fish fillets; 12 (6-inch) fajita-size corn tortillas, warmed; Lime wedges

Servings: persons

1 large poblano pepper
1/2 English cucumber, coarsely chopped
1 cup grape tomatoes, quartered
2 tablespoons chopped red onion
1 garlic clove, minced
1/2 teaspoon salt
3 tablespoons fresh lime juice, divided
4 tablespoons olive oil, divided
1 tablespoon mango-lime seafood seasoning
1 1/2 pounds grouper or other firm white fish fillets
12 (6-inch) fajita-size corn tortillas, warmed
Lime wedges

1
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Grill pepper, covered with grill lid, 3 to 4 minutes or until pepper looks blistered, turning once. Place pepper in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel pepper; remove and discard seeds. Coarsely chop.
2
Combine pepper, cucumber, next 4 ingredients, 2 Tbsp. lime juice, and 2 Tbsp. olive oil in a bowl.
3
Whisk together seafood seasoning and remaining 1 Tbsp. lime juice, and 2 Tbsp. olive oil in a large shallow dish or zip-top plastic freezer bag; add fish, turning to coat. Cover or seal, and chill 5 minutes, turning once. Remove fish from marinade, discarding marinade.
4
Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Cool 5 minutes. Flake fish into bite-size pieces.
5
Serve fish and salsa in warm tortillas with lime wedges.
6
Note: We tested with Weber Mango Lime Seafood Seasoning.

457

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 12 ingredients. The key ingredients include: 1 large poblano pepper, 1/2 English cucumber, coarsely chopped, 1 cup grape tomatoes, quartered, 2 tablespoons chopped red onion, and more.

Yes, Poblano 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.

Poblano Fish Tacos

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