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Grilled Fish Tacos

May/June 2010

Your rating: None Average: 4.1 (161 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.



READER'S COMMENT:
"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 Recipe

25 Reviews for Grilled Fish Tacos

07/09/2010
Anonymous

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. :)

Comments
06/29/2010
Anonymous

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

Comments
06/24/2010
Anonymous

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!

Comments
05/06/2010

YUMMMMMM!!! I made these last night and we were so impressed with the flavor. The adobo (rub) makes this dish. I make grilled fish tacos all the time, but they never tasted like this. I added a dash of cayenne pepper to the rub because we like a little extra heat. I used cod filets and grilled them in a grill pan. Then for the coleslaw, I shredded some cabbage, julienned carrots, and chopped a handful of cilantro. Instead of the mayo/sour cream mix, I used a few tbsp of non-fat greek yogurt, a tbsp of light mayo, the juice of half a lime, and 1-2 chipotles in adobo, pulsed it in the food processor and used it as a drizzle for the taco! Yum!

Comments
04/27/2010
Anonymous

These were easy and fabulous. My husband, who doesn't typically love fish, even invited the neighbors over to try some. I used 1 lb. of mahi mahi and 1 lb. of halibut, both from Trader Joe's. For toppings we used the coleslaw that is included in the recipe, cheese, sliced red peppers, cilantro, and guacamole. Don't microwave the tortillas, they get limp and rubbery that way. Just give them 10-15 seconds per side on the grill or in a very hot ungreased skillet.

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