I used tilapia, and the tacos were delicious. The rub is very tasty!
Grilled Fish Tacos
From EatingWell: May/June 2010
Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure the grill is hot and well oiled before adding the fish.
27 Reviews for Grilled Fish Tacos
My fiance and I just adored this recipe. It was so flavorful, easy and we just couldn't wait to eat the left overs. Use a good hot sauce and salsa and this is a spectacular recipe.
Yummm! I've been looking for a good fish taco recipe ever since my honeymoon last winter in Kauai, where we discovered this amazing hidden gem of a restaurant that served the best fish tacos I've ever had. This recipe really satisfied that craving—and was way less greasy! I rarely cook with fish, but this recipe was so easy and the mahi-mahi really held up well on the grill. The coleslaw is amazing, fresh and tangy. For toppings, I served avocado, fresh mango, cilantro and lime wedges alongside.
Delicious! I'm not much of a fish eater, but these made a believer out of me! We used tilapia, which was all that was available in the way of fresh (or at least non-frozen) fish, and they turned out fine. For the slaw, I took several shortcuts; I used a bag of cole slaw mixture and some bottled light cole slaw dressing, which I augmented by the addition of lime juice and cilantro. The slaw alone was good enough to make frequently for other meals!
Since we moved from San Diego to the east coast 8 years ago, we have not found good fish tacos. Now we can make them at home! This recipe is too awesome for words, the spice and slaw are excellent. I had to substitute 3/4 normal chile powder and 1/4 chipotle chile powder for the new mexico chile powder and that worked great plus I tried it kabobed with some halibut chunks I got at my gourmet grocer, but found the skewers still stuck to the grill despite a ton of oiling. This recipe is so good I'm buying a fish basket for my grill for the future, thanks for ending our 8 year taco quest eating well!