Grilled Fish Tacos

A few years ago if you would have offered me Fish Tacos, I probably would have said “NO”!

As I have probably mentioned before though, I am marrying a fish-lover. Fish has tons of health benefits and we are trying to include [sustainable] seafood in our diets on a more regular basis. The more that I experiment with fish, the more I enjoy it, although I am sure my parents wish I would have been more willing to try seafood when I was growing up, they are glad to see me enjoying it now.

Grilled Talapia Fish Tacos

These Fish Tacos are filled with delicious flavors. The fish is fresh and fabulous and it is topped with some amazing accompaniments. Just look at these photos – how can you NOT want to dive right in!?

close Fish Tacos

The same way that you would play with flavors and toppings in your beef or chicken tacos – feel free to play with these too. We used Soft Shells, but Hard Tacos would be perfect too. You can top with cheese, or leave it off. Fresh Cilantro is always a great way to finish off tacos. A sliced Avocado was perfectly creamy on these as well. Make these tacos your own & enjoy the freshness 🙂

Fish Tacos

Mexican Grilled Talapia
Prep time
Cook time
Total time
Serves: 2
  • 2 Talapia Filets
  • 1 Tablespoon Honey
  • 2 Tablespoons Tequila
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Hot Sauce
  • approx. 1 teaspoon each of Salt/Pepper/Garlic
  1. Combine all of your marinade ingredients and pour in a zip-top bag or large glass dish. Let your fish marinade for at least 30 minutes (turning once to ensure it gets nice and coated) but up to a few hours
  2. Pre-Heat Grill to high. We prefer to use a Grill Basket and grill for about 10 - 15 minutes on high until it will flake apart easily - you can see that it is starting to almost separate at the fish-seams, and is no longer translucent.

Corn Salsa
Prep time
Total time
  • 1 can corn
  • 1 can black beans (rinsed)
  • 1 can Rotelle Tomatoes
  • ½ bunch cilantro (1/4 cup chopped)
  • 1 Tablespoon Lime Juice
  • Salt/Pepper/Cumin to taste
  1. Combine all ingredients and allow the flavors to get happy with each other for at least 30 minutes before you enjoy.
  2. This is not just an amazing accompaniment to fish tacos but to any Mexican dish as a side... fresh/fast/flavorful

Lime Cilantro Crema
Prep time
Total time
Serves: ½ cup
  • ½ cup sour cream
  • 1 green onion, sliced
  • ½ bunch cilantro (1/4 to ½ cup)
  • 1 teaspoon lime zest
  • dash of salt & pepper
  1. Puree everything in a food processor.


Open Face Fish Taco



And I leave you with this, Today’s Question of the Day… What food have you grown to enjoy through the years?


Grilled Fish Tacos — 8 Comments

  1. Lovely work! Would you be happy to link it in to the current Food on Friday which is about all things BBQ? This is the link . I do hope to see you there. Cheers

  2. Thank you for briging this over to the big BBQ. I hope to see you again soon. Cheers

  3. Please buy the freshest fish you can…every grocery store has fish on special during Lent. Don’t buy it prepacked in the frozen section…get some from behind the fish counter. It might have been pre-frozen…but it usually hasn’t been out as long. And if you keep going back to the same grocery store, the nice guys behind the counter will recognize you and give you a clue as to what will go on sale within the next few days. I know fish can be expensive, but spending just a little bit more money really makes a different when you’re buying seafood.

  4. I stumbled on what I think is the greatest fish taco recipe ever, just playing around with what I had in the fridge.

    Gordita Shells
    Salmon Filet
    Pico de Gallo

    Grilled the salmon filets with a few slices of lemon on top.
    Chopped up the salmon, stuff it in the gordita with a scoop or two of the pico and as much harissa as you like. It was amazing. I’ve made them several times since. I can’t get enough of them lol. Maybe it’s just me, but it is a combo made in heaven!

  5. Pingback: 11 Kid-Friendly Taco Recipes « WHOLE LIVING WEB MAGAZINE