Grilled Tequila Lime Fish Tacos Recipes

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GRILLED FISH TACOS WITH LIME SLAW



Grilled Fish Tacos with Lime Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 tacos

Number Of Ingredients 10

2 1/2 cups shredded coleslaw mix
1/2 small red onion, thinly sliced
Juice of 1 lime, plus wedges for serving
3/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless grouper or other firm white fish, halved crosswise
8 corn tortillas
Fresh cilantro, Mexican crema and salsa verde, for serving

Steps:

  • Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
  • Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
  • Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
  • Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

GRILLED GARLIC-LIME FISH TACOS



Grilled Garlic-Lime Fish Tacos image

Have ice-cold beer, a pitcher of margaritas, or freshly squeezed limeade on hand to serve with these fish tacos that make the perfect summer party food.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Yield Makes 12 tacos

Number Of Ingredients 8

Vegetable oil, for grill
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 tablespoon fresh lime juice
1 1/4 pounds skinless, firm white-fleshed fish fillets, such as striped bass or cod (about 1 inch thick)
Coarse salt and ground pepper
12 corn tortillas, warmed or lightly toasted
Corn and Tomato Relish, for serving

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a medium bowl, whisk together olive oil, garlic, and lime juice. Add fish and turn once to coat; let sit 5 minutes.
  • Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.

Nutrition Facts : Calories 342 g, Fat 9 g, Fiber 5 g, Protein 30 g

EASY CHILI AND LIME FISH STREET TACOS



Easy Chili and Lime Fish Street Tacos image

These amazing fish tacos are made with tilapia fillets that are grilled and seasoned to perfection with lime juice and chili.

Provided by Fioa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 11

2 tilapia fillets
3 tablespoons lime juice, divided
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
2 tablespoons olive oil
16 (5 inch) corn tortillas
2 cups tomatillo salsa
1 avocado
½ cup sour cream
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat grill to medium heat and lightly oil the grate.
  • Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
  • Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
  • Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 57.8 g, Cholesterol 33.1 mg, Fat 23.9 g, Fiber 11.8 g, Protein 21 g, SaturatedFat 6.4 g, Sodium 1449.6 mg, Sugar 5.4 g

TEQUILA-LIME MAHI MAHI TACOS



Tequila-Lime Mahi Mahi Tacos image

Mild mahi Mahi takes on the flavors of our zesty marinade.

Provided by Larraine Perri

Categories     Tequila     Citrus     Fish     Quick & Easy     Dinner     Summer     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

4 tablespoons fresh lime juice, divided
3 tablespoons tequila
3 tablespoons roughly chopped fresh cilantro, divided
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1 lb mahimahi
3 tablespoons rice wine vinegar
1 teaspoon canola oil
2 3/4 teaspoons honey, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 cups thinly sliced red cabbage
3/4 cup reduced-fat sour cream
3 tablespoons 2 percent milk
1 1/2 teaspoons finely grated lime zest
8 corn tortillas (6 inches each)
1/2 firm-ripe avocado, thinly sliced
2 limes, quartered

Steps:

  • In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with 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

LIME FISH TACOS



Lime Fish Tacos image

"The secret to getting my family to eat fish is tucked inside these tempting tacos," confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 7 servings.

Number Of Ingredients 11

1 pound red snapper or orange roughy fillets
1 garlic clove, minced
2 tablespoons butter
7 teaspoons lime juice, divided
1/4 teaspoon white pepper
2 tablespoons reduced-fat sour cream
2 tablespoons fat-free mayonnaise
Dash hot pepper sauce
7 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1 cup chopped fresh tomato

Steps:

  • Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally. , Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.

Nutrition Facts :

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