Can I use frozen fish for these tacos?

Yes, but make sure to completely thaw and pat dry before marinating. Frozen fish often releases extra moisture when cooking, which can prevent proper browning. I recommend thawing in the refrigerator overnight for best results.

What's the best way to tell when fish is cooked perfectly?

Fish should be opaque and flake easily with a fork when done. For most white fish fillets used in tacos, this takes about 4-5 minutes per side, but thickness can vary. If you're unsure, the internal temperature should reach 145°F (63°C).

Can I make these tacos gluten-free?

These tacos are naturally gluten-free if you use corn tortillas and ensure your chili powder doesn't contain any additives with gluten. Always check labels if you have celiac disease or severe gluten sensitivity.

What can I substitute for cilantro if I don't like it?

If you're among those who find cilantro tastes soapy (it's genetic!), try using fresh parsley in the marinade and as a garnish. You could also use a small amount of fresh oregano or even a bit of basil for a different but still fresh flavor profile.

Grilled Fish Tacos Recipe

Description

A vibrant and flavorful dish, these Grilled Fish Tacos are loaded with perfectly spiced fish, crunchy slaw, and fresh toppings. Simple yet satisfying, this easy-to-make recipe guarantees a delicious taco night with a refreshing tang from lime and a touch of heat from jalapeños. Perfect for anyone looking to enjoy a light yet filling meal.

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
Combine the olive oil, lime juice, and chili powder in a small bowl. Whisk together until the mixture is smooth. This will serve as the marinade for the fish.
Marinate the Fish
Place the fish in a shallow dish, such as a glass cake pan. Pour the marinade evenly over the fish, ensuring it is well coated. Sprinkle the minced jalapeño and chopped cilantro over the fish. Let it marinate for 15 to 20 minutes to absorb the flavors.
Prepare the Slaw
In a small mixing bowl, toss the shredded purple cabbage with red wine vinegar. Season with salt and black pepper to taste. This adds a refreshing crunch and tang to the tacos.
Cook the Fish
Heat a large heavy skillet over medium-high heat. Add the fish to the pan and cook for approximately 5 minutes on each side, or until fully cooked. The fish is done when it flakes easily with a fork. The actual cooking time will vary depending on the thickness of the fillet.
Assemble the Tacos
Warm the corn tortillas, then layer them with cooked fish, cabbage slaw, diced red onion, roma tomatoes, chopped cilantro, and guacamole (if using). Squeeze a wedge of lime juice over the assembled taco for added freshness.

Notes

For added flavor, consider making a creamy cilantro sauce. Blend together 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 until smooth. Drizzle this sauce over the tacos for an extra kick!

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 2g
Sodium: 240mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 10g
Cholesterol: 20