Grilled Fish Tacos
Who wants to cook inside during the summer months? NOT ME! Well it depends… If it’s not too “hot”, it doesn’t bother me BUT if the mercury rises beyond my comfort zone 🥵, cooking will definitely be done outside. Of course, we all agree that grilling on the barbecue is the way to go.
One of our favorite light food items that we enjoy cooking on the BBQ is fish. It’s quick 🐟 to prepare, easy to cook and there are so many versatile ways to have it. One of them is in a taco. After prepping all your ingredients, the only thing that has to be done is to grill the fish and the tacos. A few minutes later… voilà, dinner is served!
This Grilled Fish Tacos recipe I’m sharing with you today is so delicious! You can use halibut (that’s the one I’m using in the video 🎥), mahi mahi, grouper, cod, snapper, or flounder but the secret ingredient is the fish rub. With a blend of spices, this rub is the right choice to make your fish shine… well in this case grill is probably more appropriate, lol!
When it’s time to assemble your Grilled Fish Taco after barbecuing, you can use chopped ingredients such as avocados 🥑, red cabbage, chives, and so on as long as there’s a nice fresh creamy dill sauce that can be drizzled on top too.
This Grilled Fish Tacos recipe is the perfect dish to enjoy anytime but more so when you really don’t want to cook 👩🍳👨🍳 anything inside. You can serve this delicious dish along with mexican rice… yum!
Bon Appétit!🍽
Here are more tasty BBQ recipes for you to try…😀
– Yakitori Chicken Skewers
– Grilled Tuna Steaks
– Smoky Porky Burgers
– Lamb Kofta with Yogurt Sauce
– Pacific Coast Salmon on the BBQ
– Caribbean Jerk BBQ Pork Chops
– Creole Shrimp & Andouille Skewers
– Tomates à la Provençale ~ Tomatoes Provencale
and for even more fish and seafood recipes 🐟🦞, click on this link… Recipe Category • Fish & Seafood
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Grilled Fish Tacos
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Ingredients
CREAMY DILL SAUCE
- 1/2 cup light sour cream
- 1/4 cup mayonnaise, such as Hellmann's® or HOMEMADE see Recipe
- 3 tbsp. fresh dill, chopped tips & tricks
- 1 tsp. hot sauce, such as Cholula®
TACO
- 1 lb. halibut (substitute mahi mahi, cod, snapper, etc.)
- 1/4 cup canola oil, for brushing or as needed tips & tricks
- 1/4 cup fish rub, or as needed see Recipe
- 8 (6-inch) corn tortillas
- fresh chives, chopped tips & tricks
- sliced red cabbage, for garnish
- sliced ripe avocado, for garnish tips & tricks
- fresh chopped cilantro, for garnish tips & tricks
- 8 large lime wedges
Directions
CREAMY DILL SAUCE
- Whisk all ingredients in a bowl, cover and transfer to the fridge until needed.
TACO
- Rinse fish under cold water and pat it dry.
- Brush the top of the fillets with canola oil and sprinkle with fish rub, covering the entire surface on both sides. Let them sit for 5 to 7 minutes.
- Preheat the barbecue to 500ºF
- Brush the grill with oil using paper towels and tongs. Add fillets, close the lid and grill 3 minutes per side or until flaky.
- Remove the fillets from the heat and shred them with 2 forks into large chunks.
- Place the tortillas on the barbecue over direct heat and grill until slightly charred and just warm, about 15 seconds per side.
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