Grilled Fish Tacos
I used to turn up my nose at grilled fish tacos. Must have been something in the South that made me think that fish tacos weren’t delicious unless they were battered and fried. I’m not saying that fried fish tacos aren’t tasty but I am not a big fan of fried food (except for good ol’ french fries).
And then Wahoo’s Fish Tacos came along.
For the first two years I lived in Denver, I wouldn’t even try out the restaurant because it never sounded appealing. When I finally gave in and ate there for dinner, I only ordered the chicken tacos or chicken enchiladas (which are delish!). Chris ordered the fish tacos from day one and never looked back…I should have done the same. Since he graciously gave me a bite of his own, I’ve gladly ordered grilled fish tacos off menus from Wahoo’s and other various restaurants and loved them. It was only a matter of time before I made my own!
Here’s an easy marinade recipe with bright flavors from the lime, hints of smoky cumin and a little kick from the chipotle chili powder. Cook the fish in a grill pan or an outside grill and serve with the fixin’s and a side of blacks beans and/or rice. YUM!
Grilled Fish Tacos
1 lb white fish, such as wahoo, halibut, mahi mahi
3 Tbsp olive oil, canola oil or grapeseed oil
2 – 3 garlic cloves, minced
juice from 1 lime
1/2 to 1 tsp ground cumin
1/8 to 1/4 tsp chipotle chile powder (could sub 1/2 tsp ancho chile powder or 1/2 Tbsp regular chili powder)
salt to taste (I used 1/2 tsp)
1/4 cup chopped cilantro leaves
1/2 tsp honey or agave, optional
Corn or gluten free flour tortillas, warmed*
Thinly sliced white or red onion
Chopped cilantro leaves
Sour cream, avocado sauce, avocado chunks and/or hot sauce, optional
1. In a small bowl, combine oil, lime juice, garlic, cumin, salt, chili pepper, cilantro and honey/agave (if using). Place fish in a medium-size dish and pour marinade over the top, set aside and let marinate for at least 15 minutes (up to 20 min).
2. Meanwhile, preheat grill to medium-high heat or grill pan to medium high. Place fish flesh side down on preheated grill or pan and let cook for about 4 minutes. Flip fish over on skin and cook another 4 to 6 minutes or until fish is no longer opaque and flakes easily. Gently remove from grill with a spatula and let rest a few minutes then break up fish with a fork.
3. To serve, top a warmed tortilla with cabbage, onion, fish, cilantro, tomato and a squeeze of lime. Garnish with optional sour cream, hot sauce and/or avocado sauce and serve hot. Enjoy!
*I warm my corn tortillas in the oven at 275F for about 15-20 minutes. When serving, I double up my tortillas for these tacos since I use a lot of filling and fish but one works fine too 🙂
Makes about 8-10 tacos