Fish tacos have become a staple meal in our household over the past year. I never gave them a second thought in the past, but after my first experience with the real deal in Seattle I was hooked. We now try a different style fish taco recipe at least once a month. Here are some easy fish tacos to get you started!
This Recipe is: Dairy Free, Egg Free
Meal Type:Main Course
- 1 lb white, flaky fish (mahi mahi, swai, tilapia, etc)
- 8 small flour tortillas (or corn tortillas if you prefer)
- ¼ cup olive oil
- juice of 1 lime (or approx ¼ cup lime juice)
- zest of 1 lime
- 1 jalapeno (chopped seeds and all)
- ¼ cup cilantro (fresh, chopped)
- 1 tbsp ancho chili powder
- 1 tsp cumin
- 1 tsp ground black pepper
- 1 tsp chili powder
- Southwest Coleslaw (follow link for recipe)
- Chili Lime Aioli (follow link for recipe)
- In a medium sized bowl or tupperware dish (or even gallon sized ziplock baggy) combine olive oil, lime juice, lime zest, jalapeno, cilantro, ancho chili powder, cumin, pepper, and chili powder. Mix well and add fish to marinate. Marinate 20 minutes.
- When ready to cook, remove fish from marinade and cook on preheated grill. Fish should be ready to flip after approximately 4 minutes then cooked for an additional minute. Fish is done when it easily flakes apart with a fork. Set fish aside to cool for approx 3-5 minutes.
- Heat tortillas on grill for 20-30 secs.
- Either slice fish (that’s how I like it) or you can shred the fish with a fork. Divide the fish evenly among the tortillas. Garnish with southwest slaw, chili lime aioli, and fresh cilantro.