Grilled Fish Tacos

Add a little adventure to your grilling with these Grilled Fish Tacos. A little heat, a little creaminess, a whole lot of flavor.

For me, things can sometimes get a little hum-drum when it comes to grilling. Often I’ll throw on some burgers, nothing fancy, just a good ole cheeseburger. Other times it’s hot dogs. Occasionally I’ll put in a wee bit more effort and make some kabobs, or this awesome spatchcocked grilled chicken. But for dinner last night, I decided to try something I’ve been wanting to try for years – Grilled Fish Tacos.

These fish tacos are really easy to put together, and only consist of 3 things – a spicy coleslaw, marinated grilled fish, and a smooth avocado dressing. I prepared the coleslaw and the dressing while the fish was marinating, so this meal is ready to eat in about 40 minutes.

Although I had greased the grate on my barbecue, my fish still stuck a little. Not a big deal, since you need to flake it apart to prepare the tacos, but if you want to have less hassle, I suggest you grill it on a piece of oiled foil or you could use a fish grilling basket.

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Grilled Fish Tacos

Yield: 10-12 tacos

Prep Time: 35 minutes

Cook Time: 6 minutes

Total Time: 41 minutes

These fish tacos are really easy to put together, and only consist of 3 things – a spicy coleslaw, marinated grilled fish, and a smooth avocado dressing. I prepared the coleslaw and the dressing while the fish was marinating, so this meal is ready to eat in about 40 minutes.

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Ingredients

Grilled Fish

• 1 lb (454 g) tilapia fillets
• 2 tablespoons (30 ml) lime juice
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 ml) smoked paprika
• 1/2 teaspoon (2.5 ml) cumin
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/2 teaspoon (2.5 ml) salt
• pinch of cayenne

Spicy Coleslaw

• 12 oz (340 grams) shredded coleslaw mix
• 1/4 cup (60 ml) chopped onion greens
• 2 tablespoons (30 ml) chopped cilantro
• 1/2 to 1 jalapeno pepper, seeds removed, finely diced
• 1 tablespoon (15 ml) lime juice
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon(5 ml) liquid honey
• salt & pepper to taste

Avocado Dressing:

• 2 small ripe avocados
• 2 tablespoons (30 ml) chopped cilantro
• 2 tablespoons (30 ml) lime juice
• 1 tablespoon (15 ml) olive oil
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/4 teaspoon (1.25 ml) onion powder
• 1/2 teaspoon (2.5 ml) salt
• pinch cayenne pepper

Tacos:

• 12 small gluten free corn tortillas

Instructions

Grilled Fish:

1. Whisk together the lime juice, olive oil, paprika, cumin, garlic powder, salt, and cayenne. Place the fish fillets into a large resealable bag, and pour the marinade over top. Seal, and turn until all the fish is coated with the marinade. Refrigerate for 30 minutes. Do not marinade any longer, or the acid will begin to "cook" your fish.
2. Now is the time to prepare the Spicy Coleslaw and Avocado Dressing.
3. Preheat the barbecue to medium-high heat. Grease the grate, and place the fish on. Grill the fish for about 2-3 minutes per side, or until it easily flakes with a fork.

Spicy Coleslaw:

1. Add the onion greens, cilantro, and jalapeno pepper to the coleslaw mix. Stir to combine. In a separate bowl, whisk together the lime juice, olive oil, honey, salt and pepper. Pour over the cabbage mixture, and stir until it is evenly coated.

Avocado Dressing:

1. Place all the ingredients into a food processor, or use an immersion blender and a tall narrow bowl. Process the mixture until it is completely smooth.

Tacos:

1. Heat the corn tortillas. I like to use a hot skillet with a tiny amount of oil in it, this only takes about 30 seconds per side.
2. Add some Spicy Coleslaw, Grilled Fish, and Avocado Dressing to each corn tortilla, and enjoy.

Did you make this recipe?

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These Grilled Fish Tacos would be perfect served with a side of Mexican Rice and some Margarita Lime Sherbet for dessert.

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