Grilled Fish Tacos
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
Adobo-Rubbed Fish
- 4 teaspoons chili powder (ancho, chipotle or New Mexico)
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2 lbs mahi-mahi halibut (skinned if necessary and cut into 4 portions) or 2 lbs tilapia fillets (skinned if necessary and cut into 4 portions)
-
Coleslaw
- 1⁄4 cup sour cream or 1/4 cup Greek yogurt
- 1⁄4 cup mayonnaise
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green onions, thinly sliced
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1⁄8 teaspoon salt
- fresh ground pepper
- 3 cups finely shredded red cabbage or 3 cups green cabbage
- 12 flour or 12 corn tortillas, warmed
- sliced avocado (optional garnish)
directions
- To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, green onions, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use and may be made up to 4 hours ahead.
- To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
- Preheat grill to medium-high. Oil the grill rack or use a grilling basket (which works best due to the tenacity of fish sticking to the grill). Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
- Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!