Grilled Fish Tacos
The ultimate comfort food, Grilled Fish Tacos are a fresh and zesty dish that combines flaky fish with vibrant toppings. Perfect for easy weeknight dinners or summer gatherings, these tacos are sure to satisfy your cravings and impress your guests!
Equipment
- Frying Pan
- Whisk
- Peeler
- Chef's Knife
- Mixing Bowl
Ingredients
- 1 ½ cup chopped onion divided
- ¾ cup chopped fresh cilantro divided
- ¼ cup olive oil
- 5 tablespoons lime juice divided
- 3 tablespoons fresh orange juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano Mexican if you have it
- 1 pound white fish like halibut, mahi mahi, talapia
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 cup mayonnaise
- 1 tablespoon milk
- Corn or flour tortillas
- 2 avocados peeled, pitted, sliced (or use guacamole)
- ½ small head cabbage cored and thinly sliced
- Tomato salsa of your choice
- Red bell pepper strips optional
- Lime wedges
Instructions
- In a mixing bowl, combine 1 cup chopped onion, ¼ cup chopped cilantro, ¼ cup olive oil, 3 tablespoons lime juice, 3 tablespoons fresh orange juice, 2 minced garlic cloves, and 1 teaspoon dried oregano. Stir until well combined; this mixture will serve as your marinade. The aroma will be heavenly!
- Take your 1 pound of white fish and season it generously with Kosher salt and freshly ground black pepper. This step is crucial, as seasoning the fish enhances its natural flavor.
- Spread half of your onion mixture over the bottom of a glass baking dish. Lay the seasoned fish on top and then distribute the remaining marinade over it. This ensures that every bite of fish is bursting with flavor!
- Cover the dish with plastic wrap and chill in the refrigerator for about 30 minutes. This marinating process is key; it allows the fish to absorb all the wonderful flavors from the marinade.
- After 30 minutes, carefully turn the fish and marinate the other side for an additional 30 minutes. Patience is essential here; the longer you marinate, the better the flavor!
- While your fish is marinating, whisk together 1 cup mayonnaise, 1 tablespoon milk, and 2 tablespoons lime juice in a separate bowl. This creamy sauce adds a delightful tanginess and richness that complements the tacos.
- Once marinated, it’s time to grill! Preheat your grill or grill pan to medium-high heat and brush it lightly with oil to prevent sticking.
- Place the marinated fish on the grill and cook for about 3 to 5 minutes per side until the fish is just opaque in the center. You’ll know it’s ready when it flakes easily with a fork.
- If you like, grill your tortillas on the grill for about 30 seconds on each side until they are slightly charred. This adds a lovely smokiness to your tacos.
- Once everything is cooked, coarsely chop the grilled fish and place it on a serving dish. Top it with the remaining onion mixture, sliced avocados, tomato salsa, lime wedges, and a drizzle of the lime mayonnaise. Each bite is a fiesta of flavors!
Notes
Store any leftover fish or toppings in airtight containers in the refrigerator for up to three days. You can freeze the marinated fish for up to two months; just make sure to thaw it in the refrigerator before grilling. These tacos pair beautifully with a fresh corn salad or black bean salad. If you prefer heat, add some diced jalapeños or a splash of your favorite hot sauce to the marinade. For a lighter option, you can use Greek yogurt instead of mayonnaise in the sauce for a tangy twist.