Easy Grilled Fish Tacos
Here’s how to make grilled fish tacos with tender white fish, a homemade fajita seasoning rub, and crunchy lime slaw. This easy dinner is ready in 30 minutes!
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 8
Ingredients 12
- 1 pound* tilapia or cod fillets, (wild caught if possible)
- 1 tablespoon olive oil
- 2 tablespoons homemade fajita seasoning (without salt)
- 1 teaspoon kosher salt
- 3 cups shredded red cabbage (or a mix of red and green cabbage)
- 1 shredded or grated carrot (optional)
- 1 green onion
- 2 ½ tablespoons lime juice
- ¼ teaspoon each celery salt and kosher salt (or all kosher salt )
- 1 recipe Fish Taco Sauce (or Lime Crema , Cilantro Lime Crema , Chipotle Sauce or Spicy Mayo )
- 8 corn tortillas
- Chopped cilantro or lime wedges, for serving (optional)
Method 7
- 01
Grill the fish: Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Bring the fish to room temperature as the grill preheats.
- 02
Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt . Then cover it with the homemade fajita seasoning on all sides.**
- 03
Grill the fish*** over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the fish starts to flake when pulled with a fork). When the fish is done, break it with a fork into bite sized pieces.
- 04
Make the sauce: Make the Fish Taco Sauce .
- 05
Make the slaw: Meanwhile, thinly slice the cabbage . Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion . Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
- 06
Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or, you can also wrap them in a foil packet and place them on the grill for a minute or two, until warm.
- 07
Serve: Assemble the tacos by topping the tortillas with slaw, grilled fish, and sauce. Top with chopped cilantro and a squeeze of lime.
Provenance
- recipe-clones/acouplecooks-data
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