My kids love, I mean LOVE fish tacos and while the Baja Beer Battered Fish Tacos are our family's all-time favorite, I decided to give the grilled version a try and they're a winner too! This recipe has a combination of sweet and spicy flavors, topped with a fresh citrus cabbage slaw. Although the fried are still our favorite, I thought this lightened up version was delicious! If you don't like salmon, you can always substitute Mahi Mahi or Tilapia.First, fire up that grill! Set the temperature to high, close the lid and let it heat up.
Next, mix together all the ingredients for the rub. Make sure to set aside a tablespoon of rub to season your slaw. Don't be afraid to use all the remaining rub to season both sides of your fish fillets.
Place seasoned fish fillets on preheated grill and close the lid. Grill over high heat with the lid closed for about 5 minutes, depending on the thickness of your fish. Use a wide, metal fish spatula to flip over and continue grilling for another 3 to 5 minutes or to an internal temperature of 145 degrees.
Remove from grill and tent loosely with foil, and allow to rest while you prepare the remaining ingredients.
Once slightly cool, break fish apart into medium chunks for tacos.This really is a quick and easy recipe that's packed with flavor. I hope you enjoy!
What are your favorite fish tacos?
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Ingredients
- For the rub:
- ½ cup brown sugar
- 3 T paprika
- 2 T chili powder
- 1 T chopped fresh Thyme leaves
- 2 cloves garlic minced
- 1 T orange zest
- 2 t kosher salt
- 1 t fresh ground black pepper
- For the Slaw
- 14 oz bag shredded cole slaw blend
- ¼ c fresh squeezed orange juice
- ¼ c fresh squeezed lime juice
- 2 T canola oil
- 2 heaping T honey
- ¼ c fresh chopped basil
- ¼ c fresh chopped cilantro
- 1 T reserved rub
- For Serving:
- 16 corn tortillas warmed
- Torn fresh cilantro leaves
Instructions
- Preheat grill to high heat and close lid.
- For Fish:
- Combine rub ingredients and reserve 1 tablespoon for slaw.
- Use remaining rub to coat both sides of fish fillets.
- Place seasoned fish fillets on preheated grill and close lid.
- Grill over high heat with the lid closed for about 5 minutes, depending on the thickness of your fish.
- Use a wide, metal fish spatula to flip over and continue grilling for another 3 to 5 minutes, or to an internal temperature of 145 degrees.
- Remove from grill and loosely cover with foil to keep warm.
- After several minutes, break fish into medium chunks.
- For Slaw:
- Combine all ingredients except cole slaw blend in a jar with a tight fitting lid and shake well.
- In a medium bowl, combine cole slaw blend and dressing, using whatever amount of dressing you desire.
- Cover and refrigerate until ready to serve on tacos.
- Make sure to toss the slaw again right before serving. (Fresh habaneros, seeded & diced are great added to the dressing, if you want to spice it up!)
- To warm tortillas:
- Dampen a clean kitchen towel with water and loosely wrap tortillas. If placing in the oven to warm, wrap again with aluminum foil. Otherwise, you can warm them in the microwave in the damp towel for just a minute or so.
- Assemble Tacos:
- Break apart fish into medium chunks and place on a warmed tortillas and garnish with dressed citrus slaw. Serve immediately with extra cilantro if desired.
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