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.
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.
25 Reviews for Grilled Fish Tacos
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.
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!
These fish tacos are incredible! They are quick and super easy to make. Everone loves them! They were such a hit with the family and friends I've made them 4 times in the last six days! The first time I used fresh tilapia but since then I've used frozen tilapia from Trader Joes and Stater Brothers. To save time I use packaged shreded cabbage/coleslaw. Otherwise I've followed the recipe as written and every time they've been excellent!
This was tasty, quick and easy! We were to lazy to fire up the grill so my husband just pan fried. I added a little red onion and cayenne just to give it an extra zip. As others said; the coleslaw really makes this - excellent. A great week night dinner!
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