It's taco season and all I want to do is spend some time outdoors with a taco (or four). Fried fish tacos are always swoon-worthy, but in order to be able to eat tacos as often as I'd like to, I needed to find a lighter recipe. Grilling to the rescue!
Fire up the grill
I like to grill pieces of fish in tinfoil — its gives you that delicious smoky flavor, but you don't have to worry about the fish breaking apart and falling through the grates of your grill. Plus cleanup is basically nonexistent.
Start with a pound of firm white fish for these tacos. Cod or tilapia are great, and the thicker the cut, the better.
Let's talk toppings
Bold flavors really make these tacos come to life. We'll throw together a quick slaw for brightness, then top with a touch of creamy avocado and a final squirt of lime. It's nice and simple, which is just what our hectic summer lives deserve.
Oh yeah, I don't do cheese on fish tacos, but if you like to cheese yours up, I'll never stop you. There are no wrong answers at taco time.
- 1 pound cod filets
- 2 tablespoons lime juice, divided
- 2 tablespoon olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 12 small corn tortillas
- Extra limes, for serving
- Avocado slices, for serving
- Hot sauce, for serving
Preheat your grill to 400 F. While you're waiting, add the fish to a shallow dish and top with 1 tablespoon of lime juice, 1 tablespoon of olive oil, salt and pepper. Allow the fish to marinate for about 20 minutes. Do a little happy dance while you wait because this is going to be good.
Once the fish is done marinating, wrap each filet individually in a piece of heavy-duty aluminum foil, making sure you seal tightly.
Grill the fish for 10-12 minutes, until it flakes easily with a fork and is cooked all the way through (no sashimi welcome here!).
While the fish cooks, make your slaw by combining the cabbage, cilantro, remaining lime juice and remaining olive oil in a small bowl. Have a taste and pop in extra salt and pepper if needed.
Once we start grilling, we just can't stop. So while the fish is cooking, go ahead and heat the tortillas on the grill too. Why not? Then wrap them in a tea towel to keep warm until you're ready to serve.
Once the fish is done, break it into small pieces with a fork. Place a hunk on a warm tortilla, then top with the slaw, avocado, an extra squirt of lime juice and hot sauce. Chow down and say hello to your new summer love affair.