Quick and easy grilled fish tacos packed full of flavor and ready in just 20 minutes. Beautiful and fresh grilled fish filling in a tortilla, topped with zesty red cabbage, guacamole and a creamy white sauce.
Fish is a vastly underrated meat taco filling. They’re fresh and packed full of flavor.
Not only that, but it’s a meat that accommodates a lot of toppings and added flavors.
This recipe is no different. We’ve got cabbage pico de gallow, guacamole, and low-fat yogurt.
And to top it all off, they can be thrown together in just about under half an hour.
I’ve seen some recipes that call for breaded fish, but we’re going to go straight for pure, grilled white fish.
It’s healthier, and allows us to add some better levels of nuanced flavor to the mix.
White fish fillets work great because they tend to have a mild flavor and can hold together well when on the grill. They’re also fairly cheap, and easy to find at a lot of supermarkets or stores.
Fish like cod, halibut, catfish or snapper tend to work great.
Try not to get anything that’s too thick as it’ll take longer to grill. It’ll also help the recipe’s marinade work its way through the meat.
A quick tip for the fish: White fish cooks quickly on the grill, so keep a close eye on it. If you cook it too long it’ll go rubbery and taste it too. When it starts to develop a flaky texture then you’ll be good to go.
I’ve used red cabbage for the recipe. You can use white cabbage if you like, but I prefer the taste of red… plus, just look at that color.
Whichever you go for, just be sure to shred it as finely as possibly.
Try to shy away from using either hard shell tacos or flour tortillas, and instead use white corn tortillas. They taste fantastic, and are closer to the real thing.
For this recipe I’ve gone for street size tacos, but the filling will work fine for one regular size taco.
You simply heat them briefly on your grill for a few seconds on each size, and you’re good to go.
Finally, don’t forget about the sauce. I’ve made it with 0% fat Greek yogurt mixed with lime juice, stirred together and drizzled on top of the fish when served. If you don’t have any yogurt then sour cream is fine too.
I’ve put forward a few toppings ideas here. Feel free to pick and choose, but just be sure to add some! I love stuff with a bit of crunch, and a little bite.
Go for shredded red cabbage, pico de gallo and guacamole at the very minimum. Also add your choice of salsa, and a squeeze of lime juice for a nice little punch of zest.