Spicy Grilled Fish Tacos – The Delish Recipe

Spice up your taco Tuesday with these grilled fish tacos that pack a punch! Marinated in a zesty blend of lime juice, garlic, and cayenne pepper, the fish is grilled to perfection and served in a crunchy corn tortilla with a colorful array of toppings to satisfy your cravings.

Ready Time

1 hrs 30 mins

Yields

7 servings

Ingredients

For the fish:
6 pieces of firm white fish (such as tilapia, mahi-mahi, or snapper), about 6 ounces each
For the marinade:
1/2 cup freshly squeezed lime juice
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (or more to taste)
Salt and pepper, to taste
For the tacos:
7 corn tortillas
For the toppings:
1/2 head of red cabbage, thinly sliced
1/2 cup diced radishes
1/4 cup chopped fresh cilantro
1 avocado, diced
Sliced lime wedges, for serving
Sour cream or Mexican crema, for serving
Salsa, for serving
Queso fresco or shredded cheese, for serving

Instructions

Preheat your grill to medium-high heat.

In a blender or food processor, combine lime juice, olive oil, garlic, oregano, cumin, paprika, cayenne pepper, salt, and pepper.

Blend until smooth to make the marinade.

Place the fish pieces in a large ziplock bag or a shallow dish, and pour the marinade over them.

Seal the bag or cover the dish with plastic wrap.

Refrigerate for at least 30 minutes or up to 2 hours.

Remove the fish from the marinade, letting any excess liquid drip off.

Grill the fish for 3-4 minutes per side, or until it’s cooked through and flakes easily with a fork.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a piece of grilled fish on each tortilla, followed by a spoonful of your desired toppings, such as cabbage, radishes, cilantro, avocado, and a squeeze of lime juice.

Serve immediately, with sour cream or Mexican crema, salsa, and queso fresco or shredded cheese on the side.

Notes

Fish pieces should be of equal size so that they cook evenly. Make sure to pat them dry with a paper towel before grilling to prevent sticking.

For a crispy crust, don’t overcrowd the grill and cook in batches if necessary.

If you prefer a milder taco, reduce or omit the cayenne pepper. Conversely, add more for an extra kick.

To make the marinade ahead, prepare it up to a week in advance and store it in the fridge.

For easier assembly, prep your toppings beforehand and store them in separate containers in the fridge until ready to serve. Don’t overcook the fish; it should flake easily with a fork when done.

Radishes can be thinly sliced ahead of time and stored in an airtight container in the fridge for up to a day.

Tacos are best served immediately, but you can also store assembled tacos in an airtight container in the fridge for up to a day, then reheat them in the microwave or on the grill before serving.