Grilled Fish Tacos

May/June 2010

Your rating: None Average: 4.1 (185 votes)

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.

"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...
Grilled Fish Tacos

27 Reviews for Grilled Fish Tacos


These are fantastic! The rub is just divine (and we're super picky about our fish tacos). I used catfish instead of mahi mahi because it was fresher, and I also tossed some scallions in with the slaw. We ate three tacos each and were stuffed. Great with margaritas!


These are now my favorite fish taco recipe! We didn't add toppings-just stuck to the slaw and they were perfect. If I were to add anything it would be avocado.


I used tilapia and added some ground chipotle to the rub, but other than that I made these true to the recipe and they were delicious! Next time,I'm making more as 2 fish tacos just didn't do it for me. :)


Made this at a large bbq and everyone loved it! Used fresh halibut and fantastic grilled homemade tortillas.


These were delicious fish tacos! There's a place in town that I always go to for their fish tacos but these were almost just as good. I used cod that had been previously frozen so I can't wait to make these again with fresh mahi mahi or halibut. Definitely give this recipe a try!


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