Can I use frozen fish for this recipe?

Absolutely! Just make sure to thaw it completely and pat it dry before marinating. Frozen fish often releases extra moisture when cooking, so taking the time to thoroughly dry it will help you achieve that perfect golden sear rather than ending up with steamed fish.

What's the best way to warm corn tortillas?

For authentic flavor, warm corn tortillas directly over a gas flame for about 10 seconds per side until they're lightly charred in spots. If you don't have a gas stove, heat them in a dry cast-iron skillet for 30 seconds per side. Keep them wrapped in a clean kitchen towel to stay warm and pliable until serving.

Can I make these tacos ahead for a party?

While fish tacos are best freshly made, you can prepare all components ahead of time and assemble just before serving. Cook the fish up to an hour ahead and keep it loosely covered at room temperature. For longer periods, refrigerate the fish and gently reheat it before serving.

I don't like cilantro – what can I substitute?

If you're among those who find cilantro tastes like soap (it's genetic!), try fresh parsley for greenery, a touch of mint for brightness, or even some finely shredded lettuce. You'll still get that fresh herbaceous quality without the polarizing cilantro flavor.

Grilled Fish Tacos Recipe

Description

Grilled Fish Tacos are a flavorful and healthy meal that’s perfect for a quick dinner or a casual gathering. Tender, marinated white fish is cooked to perfection and paired with a tangy cabbage slaw, fresh toppings, and warm corn tortillas. These tacos are a delightful mix of textures and flavors, with just the right amount of spice and zest.

Ingredients

Units Scale

Fish

1 pound white fish (mahi mahi, flounder, tilapia, grouper, etc.)
1/4 cup extra virgin olive oil
2 tablespoons lime juice
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced jalapeño
1 tablespoon chopped fresh cilantro

Slaw

2 cups shredded purple cabbage
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Toppings

1/2 red onion, diced
2 roma tomatoes, diced
1/4 cup chopped fresh cilantro
1/2 cup guacamole (optional)
2 limes, quartered
8 corn tortillas, warmed

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Instructions

Prepare the marinade
In a small bowl, combine the olive oil, lime juice, and chili powder. Whisk it thoroughly until well mixed.
Marinate the fish
Place the fish in a shallow dish, such as a glass baking dish. Pour the prepared marinade over the fish, ensuring it’s evenly coated. Sprinkle minced jalapeño and chopped cilantro over it. Allow the fish to marinate for 15-20 minutes.
Make the slaw
While the fish is marinating, prepare the slaw. In a small mixing bowl, toss the shredded purple cabbage with red wine vinegar. Season with salt and pepper, and mix until the cabbage is evenly coated.
Cook the fish
Heat a large, heavy skillet over medium-high heat. Add the marinated fish and cook for about 5 minutes per side, depending on the thickness of your fillet. The fish is ready when it flakes easily with a fork.
Assemble the tacos
Warm the corn tortillas, then compile your tacos by layering pieces of cooked fish, the cabbage slaw, diced onion, tomato, fresh cilantro, and a dollop of guacamole (if desired). Finish with a squirt of lime juice for extra zest.

Notes

Looking to elevate your tacos with a creamy topping? Try this simple cilantro cream sauce:
Combine 1 cup cilantro leaves, ½ white onion, 2 jalapeños (stems removed), 1 teaspoon salt, 1 cup heavy cream, and 2 tablespoons sour cream in a food processor or blender. Blend until smooth and drizzle over your tacos!
For a spicier version, increase the quantity of jalapeño or chili powder in the marinade.
Warm your tortillas by heating them on a skillet or directly over a gas stove for a slight char.

Nutrition

Serving Size: 1 taco
Calories: 220
Sugar: 2g
Sodium: 170mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 15g
Cholesterol: 35mg