Grilled Fish Tacos

These are so simple and have so much flavor. We all loved them. I used a bag of slaw mix, added 1/2 tsp of kosher salt and let it sit for 30 minutes. It softens the cabbage a little. I heated the tacos on a griddle. I used a jarred tomatillo salsa.

• acwhitney

• UC, NJ

• 2/25/2019

Boyfriend's comment to these was "These are FANTASTIC fish tacos!" (and we eat a lot of fish tacos.) Made as described -even made the green salsa (but did not cook it in the pan at the end.) This is a great and easy recipe.

• ninadg

• 2/23/2017

Such an excellent recipe. I've made it three times now. It is one of the only ways my children will eat fish. It's fun for them too. My only comment is that the recipe asks for too much cabbage, we only use less than half of a small cabbage.

• judun

• Edmonton, AB

• 6/11/2016

Delicious - I added smoked hatch's green chilies and thin sliced radishes.

• jrevesz

• Denver, CO

• 5/11/2016

Seriously the most delicious fish tacos I have ever eaten. I marinated all day and it was incredible. I also used 1/2 sour cream and 1/2 mayo for the dressing. I used store bought Salsa Verde. Incredible.

• irishope

• Las Vegas, NV

• 8/7/2015

I have searched quite a few of their fish tacos recipes, and found this one to be really, really good. I read the reviews and make adjustments based on comments. Instead of fish, I used 2 lbs of shrimp, and I basically doubled some items in the marinade, like the OJ, the garlic and lime juice. I marinated the shrimp in a gallon-sized baggie, which gives good coverage, is easy to turn over and manipulate so the marinade coats the shrimp evenly. I recommend taking the tails off before marinating, which I totally forgot to do first. Taking them off after cooking was ok, but it's probably better to do before hand. Before broiling I dusted the shrimp with Todd's DIRT for seafood, flipped the shrimp 1/2 way through cooking, and dusted the other side. For the lime mayo I used 1/2 cup sour cream and 1/2 cup mayo, not a whole cup of mayo. Other reviews substituted greek yoghurt with good results. I use red cabbage but napa or green cabbage is fine, too. To keep the avocados from turning brown I let them sit in lemon juice, covered, in the fridge. I added canned chopped jalapeños, which have a nice bite.

• bangkokak

• Cambridge, MA

• 9/1/2013

Best fish tacos I've EVER had! I thought my kids would be ho-hum about them but they could not get enough! Will include this in recipe in our family rotation.

• mlcurtiss

• Santa Cruz, CA

• 8/4/2013

Easy and delish! Since some reviews stated that the marinade flavors didn't really come out in the fish, I marinated the fish for more like two hours and I was sure to finely chop the onion for the marinade. The flavors did come out delicate but it was perfect. I didn't use the salsa verde.

• Anonymous

• Tucson, AZ

• 11/19/2012

不确定这将同我husban如何d, but we both loved it. Some of the reviews indicated the fish did not absorb the flavor of the marinade. Instead of using orange juice, I used 2 tablespoons vinegar and the Tilapia tasted great! Other changes: used flour tortillas heated in the oven; sauteed the rest of the onions with the marinade as a topping. Will definitely make this again!

• carolscookies

• Tinley Park, IL

• 9/7/2012

YUM!!! I've finally convinced my Husband to try fish tacos. These came out fantastic!!! Mixed a little of marinade into the fish once flaked, didn't need salsa verde it was so flavorful. Oh yes, he ate them..cleaned his plate even.

• theszabos

• 7/16/2012

Used the recipe for the marinade on tilapia filets. I broiled in the oven then used condiments to mimic the fish tacos from the local taqueria. OMG. Everyone absolutely raved. Delicious. Better than the ones I was replicating.

• Live2EatResponsibly

• Chicago

• 5/7/2012

We tried this recipe on halibut. It was absolutely amazing. I do recommend letting the fish marinade for the full hour. Also, pull the fish out of the refrigerator 15 minutes prior to grilling.

• Anonymous

• Irvine, CA

• 5/7/2012

This is a wonderfully fresh baja style fish taco. The flavors work wonderfully with mahi mahi which is the fish I used. Like many of the other reviewers, I, too, switched to greek yoghurt instead of mayonnaise.

• disenberg

• 5/4/2012

Yummy! The only things I did differently was to substitute greek yogurt for the mayo in the lime mayonnaise, add chili in adobe sauce to that lime mayo, and grill the onion that I didn't put in the the marinade. This is officially my favorite recipe (at the moment)!

• Scouter

• fairview park, oh

• 4/18/2012

I just made this recipe for my family for the first time. It was delicous! I marinated the fish in a vacuum sealed bag to assure that the flavors reached the fish. Follwed the recipe to the letter after that. Yes, I used mayo. My three kids and husband loved it. I froze the left over salsa verde to use later. Definite keeper.

• wendylynne1

• Ridgway, CO

• 1/19/2012