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Grilled Fish Tacos

May/June 2010

Your rating: None Average: 4.1 (172 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

27 Reviews for Grilled Fish Tacos

08/10/2014
Anonymous
Easy & delish!!

Delicious & easy to make. Substituted 1/2 cup (4oz) plain Greek yogurt in lieu of mayo and sour cream for the cole slaw. Picked up shredded cabbage & broccoli slaw from Trader Joes which has great texture and crunch for the tacos.

Easy ingredient swaps
Comments
08/10/2014
Anonymous
A regular favorite in our house!

I have made this recipe countless times with Mahi, tilapia, cod, and halibut. The rub has just the right amount of kick which the creamy ole slaw balances perfectly.

Easy, fast, healthy
Comments
11/05/2013
Anonymous
Best Ever Fish Tacos!

The better the chilli powder you use, the better the tacos. And the coleslaw from this recipe is so good it's become my 'go to' for anytime I need a coleslaw.

Mexico worthy! Easy, uses ingredients that live in my drawer all the time, delicious!
Comments
04/14/2013
Anonymous
First time making grilled fish tacos - success!

I used splitnose rockfish (local) and mostly fresh ingredients. I like that I had all of the spices already in the cupboard. I used just regular chili powder, it probably would have been better with New Mexico chili powder. It would have been a lot easier had I bought lime juice in a bottle, but I always find that bottled lime juice isn't the same as fresh. Squeezing 4 T of lime juice is time consuming! I also don't own a zester, so I used the small grate side of the cheese grater to make lime zest. It worked fine.
I bought a bag of coleslaw cabbage mix, rather than shredding it all myself. The mix also had purple cabbage and carrots, and I liked it. The coleslaw is super tasty - I'll eat the rest of it as a side on it's own.
I cooked the fish on a griddle on the stove, and it was quite successful. I sprayed it with Pam before cooking, and flipping the fish was no problem.
I'd make these again.

Ingredients mostly found in the home already.
Comments
03/20/2013
Anonymous
Easy, tasty, and healthy!

Tried this recipe after having fish tacos on Maui. Like another reviewer I made it easier by using bagged coleslaw cabbage. I also used small mango chunks and cubed tomatoes as nice additions as they had done on Maui. I don't like fish much but ended up loving these!

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