Grilled Fish Tacos
This grilled fish taco recipe is perfect for the summer BBQ. Top it off with a creamy chpotle salsa & fresh chopped salad & it's soon to be a family favourite. Remember to leave enough time for marinating! People have been eating fish tacos in Mexico for many years, mostly in the coastal areas. They are a traditional dish in Baja California, a Mexican state that borders the US state of California. Often the fish is battered & fried, however the recipe we’re making here the fish is marinated & then grilled for a healthier option, similar to the fish taco style they make in Mexico City. You can use any flaky white fish that you can get for this recipe; barramundi, snapper & blue eye work really well. It’s common in Australia, the US & other countries to find toppings like cabbage or lettuce on your taco. It is valid, but in Mexico this is usually meant to be a salad on the side & not a part of the actual taco! As with most Mexican dishes, fish tacos are best enjoyed with good company & a cold beer. Make sure to have lots of serviettes available because this taco tends to get messy!
SPICINESS
SERVES
4
COOKING TIME
30 minutes
Ingredients
- 1 kilo of Blue Eye fish fillets, skin on (snapper or barramundi work well too)
- 15 La Tortillería corn tortillas
- 3 tomatoes
- 1 bunch of coriander
- ¼ of olive oil
- ½ iceberg lettuce, finely chopped
- 1 cucumber, sliced
- Lime, for garnish
- 1 tsp of cumin
- 1 tsp of fish seasoning
- Salt & pepper, to taste
- ½ cup of olive oil
- 2 tbsp of honey
- 2 garlic cloves, chopped
- 1 tsp chile powder (morita works well)
Chipotle Salsa Ingredients
- 1 cup thickened cream
- 1 tbsp of chipotles
- 2 tbsp of white vinegar
- Juice of 1 lime
- 1 tsp of cumin
- 1 tsp of fish seasoning
- Salt & pepper, to taste
Cooking Instructions
- Mix all the ingredients for the marinade together & cover the fish completely. Place the fish properly covered in the fridge for about 4 hours.
- To make your salsa: mix all the salsa ingredients together. If you’re using whole chipotles, finely chop them first before mixing. Place your salsa in the fridge covered to cool.
- Finely dice the tomatoes & chop the coriander. Mix them together with the olive oil & add salt & pepper to taste.
- Place the fish on a grill or frying pan skin down first. After 5 minutes, flip the fillets, remove the skin, & cook for another 5 minutes. Flip the fish one last time & cook until it flakes.
- Whilst the fish is cooking, heat the tortillas on a hot dry frypan until hot, soft, & floppy. Then place them in a tortilla warmer or tea towel to keep warm & soft.
- Place tortillas on a plate, add the fish flakes, & top with tomato & coriander mix. Drizzle your salsa over the top. Serve with lettuce & cucumber salad on the side, & a wedge of lime.
¡Buen Provecho!
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