Go Back
–+ tacos
Print Recipe Add to Collection
5 from 6 votes

Grilled Fish Tacos

It's a delicious way to enjoy fish by grilling it on the BBQ. This flavorful healthy meal can be enjoyed either as an appetizer or as a main course.
Prep Time15 minutes
Cook Time6 minutes
Passive Time5 minutes
Total Time26 minutes
Servings: 8 tacos
Author: Francine Lizotte
Course: Appetizers, BBQ - Grilling, Sandwiches
Cuisine: Fusion, International, Latin American
Keyword Backyard Party, Finger Food, Fish & Seafood, Kids Recipes, Light Meal, Low Sodium/No Sodium, Quick & Easy

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.
  • Divide fish among tacos. Sprinkle on chives, then garnish with red cabbage and sliced avocado. Spoon on the dill cream sauce and finish with chopped cilantro.