Grilled Fish Tacos

Summer isn't gone yet! Break out the grill one last time for these delicious and quick grilled fish tacos!

Summer has refused to leave here in the North East, which means my grill is still getting a lot of use such as grilling fish for healthy grilled fish tacos. 

Summer isn't gone yet! Break out the grill one last time for these delicious and quick grilled fish tacos!

A quick seasoning made from things like cumin, garlic powder and ground chipotle is first whisked together before being liberally sprinkled onto tilapia filets. Then the filets get a touch of oil before going onto a super hot grill. It only takes a few minutes per side to cook the fish completely.  

Summer isn't gone yet! Break out the grill one last time for these delicious and quick grilled fish tacos!

What’s better than a crunchy, spicy, 60 second slaw to top grilled fish tacos? Not much in my opinion. There is something about fresh citrus juice and the slight bite of a jalapeno when it comes to fish tacos. All you really need to do is open a bag, thinly slice a jalapeno and squeeze in some lime juice. A touch of salt and your slaw is ready to go. 

Top with all your favorite taco fixings! For me, it was a bit of Mexican Crema and the zing of pickled jalapeno. Some avocado would be a great creamy addition too!

As always I would love to know your thoughts. Leave a comment below or if you make Grilled Fish Tacos take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable

Grilled Fish Tacos
Summer isn't gone yet! Break out the grill one last time for these delicious and quick grilled fish tacos!
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Seasoning
  1. 1/2 tsp salt
  2. 1 tsp each cumin, garlic powder, ground coriander
  3. 1/4 tsp onion powder
  4. 1/4 tsp ground chipotle powder
  5. 1 tbs paprika
Tacos
  1. 1 lb tilapia fliets
  2. 8 corn or flour tortillas
  3. Mexican Crema
Asian Slaw
  1. 1 jalapeno, thinly sliced
  2. 16 oz bag Asian slaw mix
  3. juice of 2 limes
  4. 2 tbs olive oil
  5. salt
Instructions
  1. Preheat the grill, gas or charcoal doesn't matter. You just want it nice and hot.
  2. Combine the seasonings and sprinkle the filets liberally.
  3. Drizzle each filet with vegetable or canola oil and place on the preheated grill.
  4. Cook for 2-3 minutes per side, using care and a wide spatula to flip the filets.
  5. While the fish is cooking, warm the tortillas over the indirect heat of the grill.
  6. To make the slaw, cut the jalapeno in half and remove the seeds before thinly slicing.
  7. Combine the slaw mix, jalapeno, lime juice, olive oil and a sprinkle of salt.
  8. To serve, gently flake the fish apart with a fork and divide among the tortillas.
  9. Top with the slaw and Mexican crema.
Moses Family Table http://mosesfamilytable.com/

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