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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Poblano Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions