Easy Grilled Fish Tacos
An easy weeknight version of Baja style fish tacos, using healthy grilled fish intead of deep fried! On the table in 30 minutes.
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Place the fish in a large dish or a plastic Ziplock bag and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and make sure fish is covered in marinade. Refrigerate for 15-20 minutes. While the fish marinates, make the slaw and warm the tortillas.
  2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze half of a lime over. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss. Taste and add more salt and pepper if neeeded.
  3. Warm the tortillas by grilling over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish. Take care not to burn them!
  4. Brush the grates of your grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
  5. Cook without turning until the underside of the fish has grill marks and is opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Transfer cooked fish to a plate.
  6. Slice the remaining lime halves into wedges and serve with the tacos. To make a taco, break up some of the cooked fish, place it in the tortilla, and top it with slaw and any optional toppings.
Recipe Notes

To make chipotle-lime crema – blend two chipotle peppers from a can with 1/2 cup sour cream, 1/4 cup mayo, and a tablespoon of lime juice.