Whole Grilled Fish Tacos Recipe

Name: Whole Grilled Fish Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground cumin; 1 teaspoon ground ancho chili powder; 6 tablespoons (90ml) extra-virgin olive oil, divided; 2 tablespoons (30ml) juice from 1 lemon or 2 limes, divided; Kosher salt and freshly ground black pepper; 2 (1 1/2-pound; 675g) whole fish, such as mullet, branzino, porgy, or sea bass, scaled and gutted; 1 whole lemon or lime, thinly sliced, plus 1 lemon or lime cut into wedges; 1/4 cup (7g) minced fresh cilantro leaves, plus 8 to 12 whole cilantro stems; 1/4 cup sliced scallions; 1 serrano or jalapeno pepper, sliced or minced; 1 small cucumber, half thinly sliced, half cut into 1/2-inch dice; 1 recipe; Corn tortillas, for serving

Servings: persons

1 teaspoon ground cumin
1 teaspoon ground ancho chili powder
6 tablespoons (90ml) extra-virgin olive oil, divided
2 tablespoons (30ml) juice from 1 lemon or 2 limes, divided
Kosher salt and freshly ground black pepper
2 (1 1/2-pound; 675g) whole fish, such as mullet, branzino, porgy, or sea bass, scaled and gutted
1 whole lemon or lime, thinly sliced, plus 1 lemon or lime cut into wedges
1/4 cup (7g) minced fresh cilantro leaves, plus 8 to 12 whole cilantro stems
1/4 cup sliced scallions
1 serrano or jalapeno pepper, sliced or minced
1 small cucumber, half thinly sliced, half cut into 1/2-inch dice
1 recipe
Corn tortillas, for serving

1
Combine cumin, chili powder, 2 tablespoons (30ml) olive oil, and 2 teaspoons (10ml) lime or lemon juice in a small bowl. Season generously with salt and pepper and stir to combine. Rub fish all over with mixture. Stuff fish with lime or lemon slices and whole sprigs of cilantro. Set aside.
2
Combine minced cilantro, scallions, serrano or jalapeno, remaining 1/4 cup (60ml) olive oil, and remaining tablespoon (15ml) lemon or lime juice in a medium bowl. Season to taste with salt and pepper. Combine diced cucumber with pico de gallo and set aside.
3
When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
4
and
5
grilling grate.
6
Set fish over hot side of grill and cook until bottom side is browned, about 5 minutes. Using a carving fork, insert tines between grill grate and under fish. Carefully attempt to lift fish from below; if it resists, allow to cook for 1 more minute and try again. When fish lifts easily from grill, turn onto other side and cook until an instant-read thermometer inserted in the thickest part registers 135u00b0F (57u00b0C), about 5 minutes longer. If skin begins to char before fish is cooked through, transfer fish to cooler side of grill to finish cooking. Let rest 5 minutes. While fish cooks, warm corn tortillas directly over hot side of grill, flipping them as soon as they start to char slightly and stacking them under a kitchen towel as they finish cooking in order to keep them moist.
7
Transfer fish to a serving platter and spoon scallion/cilantro mixture on top. Garnish with cucumber slices and lemon or lime wedges. Serve immediately with hot tortillas and cucumber pico de gallo. Diners should make their own tacos, picking the meat out of the fish and topping with pico de gallo and lime as they go.

227

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 13 ingredients. The key ingredients include: 1 teaspoon ground cumin, 1 teaspoon ground ancho chili powder, 6 tablespoons (90ml) extra-virgin olive oil, divided, 2 tablespoons (30ml) juice from 1 lemon or 2 limes, divided, and more.

Yes, Whole Grilled Fish Tacos Recipe 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!