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Easy Grilled Fish Tacos


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos (see Notes) 1x

Description

Here’s how to make flavor-packed grilled fish tacos! Season the tender white fish with fajita seasoning, then top with pico de gallo and creamy sauce.


Ingredients

Scale

Instructions

  1. Grill the fish: Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Bring the fish to room temperature as the grill preheats.
  2. Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt. Then cover it with the homemade fajita seasoning on all sides.**
  3. Grill the fish*** over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the fish starts to flake when pulled with a fork). When the fish is done, break it with a fork into bite sized pieces.
  4. Make the sauce: Make the Fish Taco Sauce.
  5. Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
  6. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or, you can also wrap them in a foil packet and place them on the grill for a minute or two, until warm.
  7. Serve: Assemble the tacos by topping the tortillas with slaw, grilled fish, and sauce. Top with chopped cilantro and a squeeze of lime. 

Notes

*If you’re serving 4 hungry eaters, you may want to increase the fish to 1 1/2 pounds, with 3 tablespoons fajita seasoning and 1 1/2 teaspoons kosher salt. Also increase the taco sauce by doubling or 1.5. Or, make sure to serve with a filling side dish like refried beans (purchased or homemade) or Mexican salad.

**We highly recommend the homemade seasoning: it’s only 5 ingredients! If you must use storebought fajita seasoning, check the label to see if it has salt. If so, use a little less salt on the fish (around 3/4 teaspoon).

***Alternative method: If you’re feeling lazy or want to make this recipe in the off-season, you can broil the fish. Use the same preparation method, but place the fish on a baking sheet. Broil on high for 2 to 3 minutes per side (4 to 6 minutes total), until cooked through and it flakes with a fork.

  • Category: Main dish
  • Method: Grilled
  • Cuisine: Mexican
  • Diet: Gluten Free