Recipe Background
Fresh from the ocean, to the table, then right to your tastebuds! The Best Catch Grilled Fish Tacos takes tender grilled white fish and ensures that the meat is packed full of flavor, thanks to a bright, spicy marinade and a creamy fish sauce. Served on top of warm tortillas and with the best taco toppings, these Best Catch Grilled Fish Tacos are nothing short of a great catch! The best part is this versatile dish can serve as a meal all on its own, or as part of a classic cookout spread!
Fresh from the ocean, to the table, then right to your tastebuds! The Best Catch Grilled Fish Tacos takes tender grilled white fish and ensures that the meat is packed full of flavor, thanks to a bright, spicy marinade and a creamy fish sauce. Served on top of warm tortillas and with the best taco toppings, these Best Catch Grilled Fish Tacos are nothing short of a great catch! The best part is this versatile dish can serve as a meal all on its own, or as part of a classic cookout spread!
Ingredients
For the marinade:
- 1/2 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- juice of 1 small lime
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- kosher salt to taste
For the tacos:
- 1 pound white fish fillets such as cod, halibut, or snapper
- 4 white corn tortillas
For the fish taco sauce:
- 1 cup Greek yogurt
- juice of 1 small lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1 teaspoon sriracha hot sauce
Optional toppings:
- pico de gallo to taste
- red cabbage shredded, to taste
- 1 avocado sliced
- red onion thinly sliced, to taste
- fresh cilantro to taste
Directions
- Whisk together the smoked paprika, the vegetable oil, the juice of 1 lime, the minced garlic, the chili powder, 1 teaspoon of the cumin, the cayenne, and the salt in a medium-sized bowl.
- Place the fish fillets in a resealable plastic bag.
- Add the marinade and seal the bag, turning the fish gently to coat.
- Place the bag in the fridge for at least 30 minutes and up to 1 hour.
- Preheat the grill to medium-high heat.
- Place the marinated fish on the grill and cook until it flakes easily, about 2-3 minutes per side.
- Transfer the fillets to a cutting board and allow them to rest for 2-3 minutes.
- Chop the fillets into small chunks or slices.
- Warm the tortillas on the grill grates for 10 seconds on each side.
- Whisk the yogurt, the remaining lime juice, the garlic powder, the remaining cumin, 1/4 teaspoon of the salt, and the sriracha together.
- Serve the fish on the tortillas with the fish sauce and your favorite toppings.
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