Grilled Fish Tacos Recipes

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GRILLED FISH TACOS WITH VERA CRUZ SALSA



Grilled Fish Tacos with Vera Cruz Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 pound piece halibut
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Juice of 1/2 lime
1/2 head Napa or white cabbage, shredded
1/2 cup barely chopped fresh cilantro
Kosher salt and freshly ground black pepper
8 to 12 white or yellow corn tortillas, warmed on the grill
Vera Cruz Salsa, for serving, recipe follows
3 large plum tomatoes, cored and halved
2 jalapenos, stems removed
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 cup manzanilla olives, pitted and halved
1 tablespoon capers, drained
1/4 cup extra-virgin Spanish olive oil
3 tablespoons red wine vinegar
1/4 cup chopped fresh cilantro
1 teaspoon dried Mexican oregano
Juice of 1/2 lime

Steps:

  • Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
  • Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
  • Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
  • Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
  • Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.

FISH TACOS



Fish Tacos image

Serve Bobby Flay's healthy Fish Tacos recipe, from Boy Meets Grill on Food Network, with a fresh tomato salsa at your next party.

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Steps:

  • Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
  • Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
  • Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
  • Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

GRILLED TEQUILA LIME FISH TACOS



Grilled Tequila Lime Fish Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
2 cups shredded red cabbage
1 cup fresh cilantro leaves, chopped
3 tablespoons tequila
3 teaspoons ground cumin
2 teaspoons minced garlic
Juice of 1 lime
Kosher salt and freshly cracked black pepper
Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
Oil, for cooking
Sixteen 6- to 7-inch soft flour tortillas
1 cup Cilantro Lime Crema, recipe follows
2 cups crumbled Cotija cheese
Hot sauce, for garnish, if desired
2 limes, cut into wedges
8 ounces sour cream
1/4 cup milk
2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
2 limes, juiced
Kosher salt and freshly cracked black pepper

Steps:

  • For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
  • For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
  • To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
  • Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
  • To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
  • In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

RYANN'S SPICY GRILLED FISH TACOS



Ryann's Spicy Grilled Fish Tacos image

These street-style grilled fish tacos have a great balance of spice and creamy queso fresco goodness. Delicious! If you really like spice, drizzle some sriracha on top!

Provided by ryannodor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 16

1 bunch cilantro, divided
1 (8 ounce) container reduced-fat sour cream
1 lime, juiced
1 jalapeno pepper, chopped, or to taste
½ teaspoon kosher salt
3 tilapia fillets, or more to taste
1 tablespoon onion powder
1 tablespoon herbes de Provence
1 teaspoon ground black pepper
1 teaspoon dried chives
½ teaspoon kosher salt
6 (6 inch) corn tortillas
1 lime, halved
1 ½ cups shredded cabbage
½ cup red onion, chopped
½ cup crumbled queso fresco

Steps:

  • Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
  • Preheat the grill for medium heat and lightly oil the grate.
  • Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
  • Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
  • Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 18.3 g, Cholesterol 41.7 mg, Fat 7.8 g, Fiber 2.9 g, Protein 17.2 g, SaturatedFat 4.1 g, Sodium 407.3 mg, Sugar 1.6 g

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING



Grilled Fish Tacos with Chipotle-Lime Dressing image

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

Provided by MaryD

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h44m

Yield 6

Number Of Ingredients 25

¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
½ cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Steps:

  • To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  • To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  • Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  • Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  • Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g

GRILLED-FISH TACOS



Grilled-Fish Tacos image

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

Provided by Melissa Roberts

Categories     Fish     Onion     Lime     Cilantro     Tuna     Mayonnaise     Avocado     Cabbage     Grill     Grill/Barbecue     Tortillas

Yield 6 servings

Number Of Ingredients 15

1 medium red onion
1/2 cup cider vinegar
1/4 cup sugar
7 tablespoons fresh lime juice, divided
1/4 cup chopped cilantro
1 tablespoon olive oil
1 1/4 pound (1-inch-thick) skinless mahimahi fillet or tuna steak, cut into 12 pieces
2/3 cup mayonnaise
2/3 cup crema or sour cream
12 (6-inch) corn tortillas
6 to 8 radishes
1 to 2 (6- to 8-ounce) firm-ripe avocados
4 cups thinly sliced green cabbage (1/2 small head)
Equipment: an adjustable-blade slicer; 12 (6- to 8-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges

Steps:

  • Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use (about 25 minutes).
  • Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.
  • Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
  • Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
  • Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.
  • Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
  • Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahimahi), about 6 minutes total; or until just pink in center (for tuna), about 4 minutes.
  • Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
  • Serve fish with tortillas, crema sauce, onions, and remaining toppings.

GRILLED FISH TACOS



Grilled Fish Tacos image

Not really traditional fish tacos since they are grilled, however they are none the less tasty. If you wish, you can serve these with mango salsa, pico de gallo and bottled hot sauce. Please allow 1 to 3 hours to allow fish to marinate. You can also bake or saute the fish. From Baja: Cooking on the Edge. I absolutely love this book!

Provided by cookiedog

Categories     Lunch/Snacks

Time 1h

Yield 24 tacos, 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons finely diced white onions
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro
1 teaspoon minced garlic
1/2 teaspoon dried oregano, rubbed to a powder
1/4 teaspoon kosher salt
1 1/2 lbs boneless skinless white fish fillets
corn tortilla, warmed
diced avocados or smashed avocado, with
lime juice, and
salt
lime wedge
mango salsa (Mango Salsa)
salsa, de chiles de arbol (recipe #297752) or bottled hot sauce
pico de gallo (Pico De Gallo)

Steps:

  • Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
  • Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.
  • Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
  • Remove to a platter and break into chunks to serve. Keep loosely covered.
  • To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
  • Note: The fish may also be baked or sauteed.

Nutrition Facts : Calories 148.6, Fat 6, SaturatedFat 0.9, Cholesterol 76.2, Sodium 155.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 20.9

GRILLED FISH TACOS



Grilled Fish Tacos image

Provided by Food Network

Time 7h20m

Yield 14 to 16 tacos

Number Of Ingredients 25

1 1/2 cups canola oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped scallion tops or chives
1 tablespoon toasted and ground cumin seeds
1 1/2 teaspoons paprika
1/8 teaspoon cayennne pepper
Salt and freshly ground black pepper
2 pounds mild firm fish fillets, such as mahi mahi or Pacific cod
1 pound tomatillos
3 to 4 jalapenos or 1 to 2 serrano chiles
1 onion, chopped
1 cup fresh cilantro leaves
Salt and freshly ground black pepper
Lime juice
1/4 cup sour cream
1/2 teaspoon lemon juice
1 tablespoon milk, plus more if needed
Salt and freshly ground black pepper
Salt
Shredded cabbage
Lime juice
Corn tortillas
Queso fresco, crumbled
Serving suggestions: lime wedges, chopped fresh cilantro and pico de gallo

Steps:

  • For the marinade: Combine the oil, cilantro, mint, scallions, cumin, paprika, cayenne and some salt and pepper. Marinate the fish at least 6 hours, but preferably overnight.
  • For the salsa verde: Place the tomatillos, jalapenos and onions in a pan, and cover with water. Boil until tender, then drain. Place the vegetables in a blender and add the cilantro. Blend until smooth. Season with salt and pepper and a little lime juice if needed.
  • For the crema: Combine the sour cream and lemon juice. Add just enough milk to make the crema pourable, then season with salt and pepper.
  • For the tacos: Preheat a grill. Place the marinated fish on the hot grill, sprinkle lightly with salt and cook for about 2 minutes per side.
  • Moisten the shredded cabbage with a little lime juice and salsa verde, toss to coat.
  • When the fish is almost finished cooking, warm the tortillas on the grill until they are warm and pliable.
  • Place the warm tortillas on a plate, place a couple pieces of fish (about 2 ounces) on the tortilla, and top with some salsa verde. Then add some shredded cabbage, more salsa verde, drizzle on some crema and top with crumbled queso fresco. Repeat for the remaining tacos.
  • Serve the tacos with lime wedges, chopped cilantro and pico de gallo.

GRILLED FISH TACOS



Grilled Fish Tacos image

Provided by Food Network

Number Of Ingredients 32

2 pounds of Mahi-Mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions)
Whole wheat or multi-grain flour tortillas
Juice of 10 limes
1 bunch of cilantro finely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 cup apple cider vinegar
2 tablespoon chopped fresh cilantro
2 tablespoon lime juice
1 teaspoon sugar
1/8 teaspoon salt
Freshly ground pepper to taste
3 cups finely shredded red or green cabbage
2 cups plain fat-free Greek yogurt
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 cup diced peeled seeded cucumber
Sea salt and pepper to taste
Sea salt and pepper to taste
2 medium fresh, diced tomatoes
1/2 diced Spanish onion
1 bunch thoroughly washed, minced cilantro
1 tablespoon sea salt
Juice from 4 limes
2 fresh mangos diced
1 cucumber peeled and diced
1 sweet onion diced
1 red pepper diced, seeds removed
3 tablespoons of rice wine vinegar
1 hot pepper (we recommend either a Serrano pepper which provides great flavor and not too much heat or a habanero pepper, one of the hottest peppers
1 bunch of cilantro, finely chopped

Steps:

  • Directions for slaw:
  • Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
  • Directions for tacos:
  • Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
  • While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
  • When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
  • Combine all ingredients. Season with salt and pepper.
  • Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
  • Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.

GRILLED FISH TACOS



Grilled Fish Tacos image

Light yet filling, flaky grilled halibut fillets are tucked into corn tortillas and topped with crunchy vegetables and fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

4 halibut fillets (5 ounces each), skin removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
12 corn tortillas
2 cups finely shredded green cabbage
4 radishes, thinly sliced
1 cup fresh cilantro
3 scallions, thinly sliced
1/2 cup 2-percent Greek yogurt
1 lime, cut into wedges

Steps:

  • Rub fillets with oil and season both sides with salt and pepper. Heat a grill pan over medium-high. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
  • Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

GRILLED TEX-MEX FISH TACOS



Grilled Tex-Mex Fish Tacos image

These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.

Provided by Mountain Girl

Categories     Main Dish Recipes     Taco Recipes

Time 55m

Yield 6

Number Of Ingredients 16

¼ cup olive oil
¼ cup chili powder
2 teaspoons Mexican oregano
2 teaspoons cumin seeds, toasted and ground
1 teaspoon ground chipotle chile powder
1 teaspoon salt
1 teaspoon ground coriander
1 lime, zested and juiced
1 ½ pounds tilapia fillets
½ (8 ounce) package cream cheese, softened
2 tablespoons plain yogurt
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, or more to taste
½ teaspoon ground cumin
2 tablespoons olive oil
12 (6 inch) corn tortillas, warmed

Steps:

  • Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
  • Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
  • Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
  • Serve on warm tortillas with chipotle spread.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 29.7 g, Cholesterol 62.5 mg, Fat 24.4 g, Fiber 6 g, Protein 29.1 g, SaturatedFat 6.8 g, Sodium 591.1 mg, Sugar 1.5 g

EASY GRILLED FISH TACOS



Easy Grilled Fish Tacos image

Make and share this Easy Grilled Fish Tacos recipe from Food.com.

Provided by Walmart

Categories     Citrus

Time 36m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

1 lb fresh tilapia fillet
2 medium limes, halved
1 garlic clove, minced
1 dash cumin
1/8 teaspoon smoked paprika
2 tablespoons canola oil or 2 tablespoons vegetable oil
kosher salt and pepper
1/4 cup cilantro, coarsely chopped
Marketside Tri - Color Coleslaw
Marketside Mild Pico De Gallo
8 corn tortillas

Steps:

  • Cut the fish filets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
  • Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
  • Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
  • Brush the grates of an indoor grill pan or outdoor grill with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan or grill.
  • Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
  • To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, and additional lime juice.
  • This dish was created by Walmart Mom, Tina Butler.
  • Variations.
  • Fresh Smoked salmon or cod can be used in place of Tilapia.
  • Tips.
  • Garnish with coleslaw, pico de gallo, additional lime juice, and avocado slices.

Nutrition Facts : Calories 143.6, Fat 5.2, SaturatedFat 0.7, Cholesterol 28.4, Sodium 41, Carbohydrate 12.7, Fiber 2, Sugar 0.5, Protein 12.9

STIR-GRILLED FISH TACOS



Stir-Grilled Fish Tacos image

I tried these when visiting friends in San Diego. They are so delicious and great when the weather gets warm. They shared the recipe with me but I don't know where it originates from--don't really care. Just know it is good eatin'

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs halibut fillets, cut into chunks
2 -3 tablespoons cajun seasoning (I use Tony Chachere's)
2 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup cider vinegar (or a vinegar of your choice)
1/4 cup sour cream
6 green onions, chopped
1/2-1 teaspoon salt
8 flour tortillas
lemon wedge
salsa
tartar sauce
guacamole

Steps:

  • Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
  • Transfer halibut to a well-greased grill wok (the kind with holes in it).
  • Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
  • In a big bowl, add cabbages; mix well.
  • In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
  • Add dressing mixture to cabbage; toss to coat well.
  • For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.

GRILLED CATFISH TACOS



Grilled Catfish Tacos image

Fish tacos can be filled with either fried fish (not healthy!) or grilled/baked fish (healthy!). Here's the healthy version, with a cream sauce and tangy cabbage slaw.

Provided by drmons

Categories     Mexican Fish Tacos

Time 30m

Yield 4

Number Of Ingredients 24

1 pound catfish fillets
1 tablespoon lime juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground coriander
cooking spray
¼ cup sour cream
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1 cup shredded red cabbage
½ medium red onion, thinly sliced
¼ cup chopped fresh cilantro
1 ½ tablespoons lime juice
1 tablespoon olive oil
salt and ground black pepper to taste
1 (12 ounce) package corn tortillas
½ cup shredded Monterey Jack cheese, or to taste
1 medium tomato, chopped, or to taste
1 avocado, diced, or to taste
2 tablespoons chopped green onions, or to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
  • Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
  • Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
  • Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
  • Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
  • Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.

Nutrition Facts : Calories 607.2 calories, Carbohydrate 56 g, Cholesterol 90.6 mg, Fat 32.5 g, Fiber 10.9 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 691.7 mg, Sugar 3.8 g

GRILLED FISH TACOS RECIPE



Grilled Fish Tacos Recipe image

Make and share this Grilled Fish Tacos Recipe recipe from Food.com.

Provided by tried-and-tested

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 26

1 quarter cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce (to taste)
1 lb tilapia fillet, cut into chunks
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle pepper
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning
1 tablespoon salt, to taste
1 tablespoon pepper, to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Steps:

  • For making the marinade, take a large bowl and mix, vinegar, olive oil lemon juice, lime spice. Slowly add honey. Add garlic, chili powder, cumin finish mixture with seafood. Season with black pepper or chili sauce.
  • Put the tilapia into a dish, and fill the marinade on the fish. Transfer into the refrigerator for seven hours.
  • For the dressing, whisk all sour cream with adobo sauce. Fill in the lemon juice, lemon zest, chili powder as well as seafood. Season with salt or a little pepper as desired. Cover and move to the refrigerator for several hours.
  • Make the grill hot for medium heat and grease lightly. Set over the heat.
  • Separate fish from the liquid. Drain the fish and remove the marinade. Grill each side of fish pieces for ten minutes.
  • Gather tacos. Placing the pieces over tortillas and season with tomatoes and cabbage as desired.
  • Pour the dressing.
  • Before serving design with lemon wedges.

Nutrition Facts : Calories 346.4, Fat 9.6, SaturatedFat 4, Cholesterol 51.1, Sodium 1587, Carbohydrate 44.7, Fiber 7.4, Sugar 9.8, Protein 23.4

GRILLED BAJA FISH TACOS



Grilled Baja Fish Tacos image

I found this grilled Baja fish taco recipe and made a few changes to it per my liking. Wife and 5-year old son love it. I hope you do too. Serve with lime wedges, if desired.

Provided by JoVieBro

Categories     Main Dish Recipes     Taco Recipes

Time 1h

Yield 6

Number Of Ingredients 19

2 tablespoons cider vinegar
1 teaspoon vegetable oil
1 teaspoon kosher salt
½ medium head green cabbage, shredded
3 scallions, thinly sliced
5 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon kosher salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
4 tilapia fillets, or more to taste
2 teaspoons vegetable oil
¾ cup mayonnaise
1 lime, juiced, divided
2 teaspoons minced chipotle peppers in adobo sauce, or to taste
2 cloves garlic, minced
12 (6 inch) corn tortillas
½ cup crumbled queso fresco

Steps:

  • Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
  • Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
  • Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
  • While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
  • Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
  • Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
  • Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
  • Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 32.5 g, Cholesterol 44.4 mg, Fat 28.6 g, Fiber 6.2 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 912.4 mg, Sugar 3.6 g

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