Grilled Fish Tacos

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It’s such a tough choice:  grilled fish tacos or fried fish tacos? I couldn’t decide, so I asked my Facebook audience to choose for me. The Reader’s Choice ~ Grilled. Fine with me!

The first time I had fish tacos they were fried, and delicious, but I couldn’t help wondering how they would be grilled. Grilling fish can be a somewhat intimidating task. At least it was for me since life as a coach’s wife means if I want it grilled from July to May, I will probably be the one doing the grilling. After a few attempts of having the fish stick to the grill and break apart, I had almost given up on grilling fish. But I couldn’t give up. Grilled fish too good, and I’m too stubborn to not be able to figure something out. {Ask Coach… Or don’t.}

Fortunately my old friend Google helped me find some answers about grilling fish. I learned two basic principles:  Keep the fire HOT, and keep the grill or the fish oiled. I now believe that ANYONE can grill fish, and I also believe that EVERYONE should try these fish tacos.

They’re almost too simple to be true. All you need is:

1 Grilled Fish Tacos Ingredients

Fresh bass  |  Lime  |  Fajita seasoning  |  Olive oil

Now if you’re of the crowd that likes cabbage slaw on your tacos, this is not that recipe. I just can’t bring myself to try it. If you are looking for a cabbage slaw version (with a little bit more work than I put into mine!) these look really good.

 

Step 1 ~ 5 – 20 minutes

The first step is to start the fire. Remember, you want a HOT fire. Fish needs to be cooked hot and fast. If you are using wood or charcoal, be sure to start the fire early so it will be plenty hot when you’re ready to grill.

5 HOT fire

 

Step 2 ~ 5 minutes

It’s time to season the fish. We used about one pound of black bass fillets. We caught them a few weeks ago at the ranch, and they’ve been calling my name from the freezer ever since. Make sure you’ve removed all the bones. Run your finger over the edge of the fillet and if you feel any ribs simply notch out a little extra chunk of meat until it feels smooth with no bones when you run your finger over it.

Next squeeze the juice from half of a lime onto the fillets.

2 Squirt with lime juice

Sprinkle generously with the fajita seasoning of your choice.

3 Sprinkle with fajita seasoning

I would have used my Ragin’ Blaze Fajita Seasoning, but I was saving it for Venison Fajitas Sunday night. You could also keep it simple with a little garlic salt and pepper.

Brush the fillets with olive oil.

4 Brush with olive oil

Refrigerate until you are ready to grill.

 

Step 3 ~ 15 minutes

Remember, we grill fish hot and fast, so be sure to have any sides you want to serve ready to go before you grill the fish.

In my opinion, a fish taco is not a fish taco without a corn tortilla. Fish tacos and carnitas both taste so much better when wrapped up in a fresh corn tortilla. We got a fancy cast iron tortilla skillet when we got married almost 11 years ago, but if you don’t have one any old skillet will work. If you’re in a pinch for time you could also wrap the tortillas up in a damp paper towel and microwave them for about 45 seconds, but there’s something about those little brown circles that come from a cast iron skillet that makes a corn tortilla taste more authentic. Place the tortillas in a hot skillet one at a time, flipping after about 30 seconds.

7 Warm Corn Tortillas

If you have one, keep your tortillas warm in a restaurant style tortilla basket. If you don’t have a tortilla warming basket, two pie tins stacked lip to lip will work too. I went for three years without my tortilla warmer (and a lot of other things too) when we lived in Austin and ALL of our stuff was in storage (that’s another story, but thank you Cotton, Laura, and Gene!). So I’ve kept plenty of tortillas warm in pie tins because that was all I had.

When everything is almost ready, place the fish on the grill, focusing on the hottest part of the fire.

6 Fish on fire

Do not turn the fish any more than you have to because turning it too much will increase the likelihood of the fillets breaking apart. After about 5 minutes, your fillets should be ready to turn. Look for the bottom side of the fish to begin turning white. Turn the fish, and allow to grill another 5 minutes or so, until the entire fish is white in color.

8 Almost there

To double check the doneness of the fish, remove one piece from the grill. If it flakes easily with a fork and is no longer translucent, it is ready to serve. Just be sure you don’t undercook the fish.

Now comes the fun part – the sides. You can top fish tacos with any of your favorite toppings:  cilantro, guacamole, cheese, salsa, sour cream, even sautéed onion and bell pepper. It’s completely up to your tastes. I want to be able to taste the fish, so I keep it simple:  guacamole, salsa, and cheese.

9 The fixins

There are a lot of people who like mango salsa with fish tacos. I have never made or eaten mango salsa (it’s the same concept as cabbage slaw for me – I’m not that brave), but if you have a mango salsa recipe or a cabbage slaw recipe that you love, share a link or the recipe in the comments below.

These are my Grilled Fish Tacos.

10 Grilled Fish Tacos

Simple, light, and oh so satisfying. Let me know what you think!

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4 Responses to Grilled Fish Tacos

  1. Sarah Kraatz says:

    Going to try this soon. Tried the cauliflower a few nights ago, it was awesome! Thanks for the good dinner ideas. Love this blog!

  2. We *love* grilled fish tacos! It’s so fun to see how you prepare your dish!

    I would love for you to share your creativity at my Show-Licious Craft & Recipe Party! Join us each Saturday morning at 8:00 am EST!

    ~ Ashley

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