Yucatan Fish Tacos Recipe

Name: Yucatan Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Vegetable Oil; 2 whole Limes, Zest And Juice, Divided; 1 pound Fillet Of Haddock Or Other Mild, White Fish; ⅔ cups Red Cabbage Shredded; 1 whole Avocado, diced; 1/4 cups Red Onion, Diced; 1/2 whole Bell Pepper, Diced; 1 whole Jalapeno, Finely Diced (optional); 1 Tablespoon Extra Virgin Olive Oil Or Vegetable Oil; Salt And Fresh Ground Black Pepper; Chili Powder, to taste; Tortillas, To Serve

Servings: persons

1/4 cups Vegetable Oil
2 whole Limes, Zest And Juice, Divided
1 pound Fillet Of Haddock Or Other Mild, White Fish
⅔ cups Red Cabbage Shredded
1 whole Avocado, diced
1/4 cups Red Onion, Diced
1/2 whole Bell Pepper, Diced
1 whole Jalapeno, Finely Diced (optional)
1 Tablespoon Extra Virgin Olive Oil Or Vegetable Oil
Salt And Fresh Ground Black Pepper
Chili Powder, to taste
Tortillas, To Serve

1
Prepare your grill by heating the coals or preheating.
2
While the coals heat, prepare the marinade by combining the 1/4 cup vegetable oil, zest and juice from 1 lime, and approximately 1/8 tsp salt, a few grinds of pepper, and some chili powder to taste.
3
Combine with the fish in a shallow dish or a zip top bag and marinate approximately 30 minutes.
4
Meanwhile, prepare the slaw topping by mixing together the cabbage, avocado, onion, peppers, olive or vegetable oil, zest and juice from the remaining lime, salt, pepper, and chili powder to taste.
5
Mix well and set aside.
6
When the grill is ready, oil the grill grate and grill fish, skin side down, for 8 minutes with the grill covered.
7
After 8 minutes, check on the fish and continue to check every couple of minutes for doneness.
8
When cooked through, take the fish off the grill, take the skin off, and flake the fish.
9
Place some of the fish and topping in a tortilla shell and enjoy!

191

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: 1/4 cups Vegetable Oil, 2 whole Limes, Zest And Juice, Divided, 1 pound Fillet Of Haddock Or Other Mild, White Fish, ⅔ cups Red Cabbage Shredded, and more.

Yes, Yucatan 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!

Yucatan Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions