Grilled Fish Tacos

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It’s about time I finally did a post about fish tacos since moving to the West Coast. I’ve made these on occasion but never wrote about them before. Most of the fish taco versions in San Diego are deep fried cod with a red cabbage coleslaw. Since I gained an unbelievable amount of weight this past week (I’m really hoping it’s water weight), I decided to go a slightly healthier route, by grilling the fish rather than frying it.

Choose any kind of firm white fish you can get your paws on – cod, tilapia, mahi mahi, halibut, sea bass, striped bass, etc. I used cod. I should’ve chose a chunkier piece of cod since mine sort of fell apart in the process of grilling, but I was going to chop it up for tacos anyway, so it was all good.

Grilled Fish Tacos (makes 4 servings) – recipe from epicurious.com

Ingredients:

  • 1 lb. white fish
  • 1 cup chopped white onion
  • 1/4 cup chopped cilantro
  • 1/4 cup olive oil
  • 3 Tbsp. lime juice
  • 3 Tbsp. orange juice
  • 2 garlic cloves, minced
  • 1 tsp. dried oregano
  • salt and pepper

Directions:

1) Combine onion, cilantro, oil, lime juice, orange juice, garlic and oregano in a bowl. Sprinkle fish with salt and pepper. Spread half of onion mixture over bottom of 11 x 7 glass baking dish. Arrange fish on top of onion mixture. Spoon remaining mixture over fish. Cover and chill for 30 minutes. Turn fish; cover and chill 30 minutes longer.

2) Brush grill with oil, heat to medium high heat. Grill fish with some marinade, 3-5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

3) Coarsely chop fish; place on platter. Serve with creamy fish taco sauce (recipe here), salsa fresca (recipe here), and grated cheddar cheese.

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Combine onion, cilantro, oil, lime juice, orange juice, garlic and oregano in a bowl.

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Sprinkle fish with salt and pepper. Spread half of onion mixture over bottom of 11 x 7 glass baking dish. Arrange fish on top of onion mixture. Spoon remaining mixture over fish. Cover and chill for 30 minutes. Turn fish; cover and chill 30 minutes longer.

I bought a little less than a pound of fish, so I decided to marinate some shrimp for some shrimp tacos.

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Prepare the fish taco sauce (recipe here).

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And prepare the salsa fresca (recipe here).

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Brush grill with oil, heat to medium high heat. Grill fish with some marinade, 3-5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Or, if you live in an apartment that doesn’t allow grills, just oil up a skillet or your handy George Foreman Grill.

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Coarsely chop fish; place on platter. Serve with creamy fish taco sauce, salsa fresca, and grated cheddar cheese. Have your guests make their own tacos.

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Enjoy!

7 Thoughts on “Grilled Fish Tacos

  1. April in CT on June 4, 2010 at 3:09 pm said:

    I’m still trying to find a grilled fish taco recipe I like so I can’t wait to try this one. My previous attempts have been huge FAILS. All three recipes are now printed and fish is on my grocery list!

  2. Fish tacos are the best!! I always grill mine as I try not to eat too much fried food… I think grilling it gives the fish a rounder, better flavor anyways.

  3. Josh on June 7, 2010 at 5:50 pm said:

    Great pictures and yes grilling your fish is much better for the tacos…

  4. April – I hope these turn out ok for you. Let me know how you like them!

    Chiara – My only problem was finding a fish firm enough so it wouldn’t fall apart while grilling. Other than that, I like the flavors of grilling rather than frying.

    Josh – Thank you :)

  5. Lovely! Fish tacos are one of my favorites, but I usually bread them and bake them. I’ll definitely have to try this grilled version!

  6. Jen – Breaded and baked sound delicious too. Maybe I’ll try that next time :)

  7. Pingback: Friday Favorites – Episode 56 | my kitchen addiction

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