These Grilled Spicy Fish Tacos are marinated in a lime juice and chili powder, and grilled to perfection. Serve them with a spiced yogurt sauce, cherry tomatoes, and avocado.
You know what I miss in the winter? Sunshine, specifically, but also that woodsy, delicious smell of food cooking on a charcoal grill. I love how it wafts into my kitchen from the open door, filling my entire apartment with tantalizing promises of a scrumptious dinner. At the first signs of spring, we break out our heavy metal grill and start cooking. One meal that’s really at its best on a grill is Grilled Spicy Fish Tacos.
Making Grilled Spicy Fish Tacos
Grilled Spicy Fish Tacos are perfect for crowds– I serve them buffet style with all the toppings laid out, so even the pickiest eaters can fill up their plates. Plus, if you have some non-meat-eaters in your crowd, you can very easily add in fajita veggies and vegan beans to make sure everyone gets enough to eat. (Check your tortillas for animal products if you’re serving vegans– some have lard). As with most tacos, you can pretty much serve whatever toppings you want– but traditionally you’d at least have a yogurt sauce and shredded cabbage. Also, in my opinion, there should be avocado. Almost every time I’ve eaten a really delicious fish taco– there has been avocado.
Marinate your tilapia fillets in chili powder, lime juice, a little olive oil, and salt. If you want an extra kick, use the hotter, smokier chipotle chili powder (but make sure your guests like heat, or only use it on some of the fish). Plan for about 1 fish fillet per person (more or less). While your fish is marinating, mix all the yogurt sauce ingredients together, and chop up the toppings. Grill the fish about 4 minutes per side, and then grill your tortilla shells for about 30 seconds each. Slice up the fish, and build your tacos!
TIPS FOR GRILLING Fish
- Make sure your grill is completely preheated before setting the fish on the grill. Don’t rush this step– wait for the grill to get hot! If you put your fish on before the grill is hot enough, you’ll have to cook it longer, and risk eating dry fish.
- Make sure the grill plate is CLEAN! Use a brush to clean any residue from your last grilled meal. If the grill plates are dirty, the fish will stick to them.
- If possible, let the fish come to room temperature before grilling. Remove fish from the fridge about 20 minutes before you need to cook it, or at the very least take it out of the fridge before you start prepping all your ingredients.
- Dry the fish thoroughly– wet fish will stick to the grill.
- Avoid nudging the fish while it’s on the grill— it’s more likely to stick if you move it before one side has finished cooking.
Note: You can definitely still make these tacos if you don’t have a charcoal grill! I just think the charcoal grill gives it an extra delicious smoky kick. If you don’t have one, use a gas grill or electric grill instead. Alternatively, you could also pan fry your fish.
Grilled Spicy Fish Tacos
- 4 tilapia fillets
- 2 TB olive oil
- 1 lime, juiced
- 1 TB chili powder (sub chipotle chili pepper for more heat)
- 1 cup plain Greek yogurt
- 1 TB chili powder
- 1 lime, juiced
- 1 pinch salt
- 2-3 dashes hot sauce
- 8 flour tortillas
- shredded cabbage (or bagged dry cole slaw)
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped cilantro leaves
- 1-2 avocados, sliced
- cherry tomatoes, sliced
More Optional Toppings:
- hot sauce, sour cream, red onion, green onion, cilantro
Preheat charcoal grill.
Place tilapia in a glass dish. Whisk together oil, lime juice, chili powder, and pour over the fish. Let marinate 15-20 minutes.
Combine all sauce ingredients and stir to combine. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
Remove tilapia from marinade and grill about 4 minutes per side (or until fish flakes with a fork). Grill tortillas about 30 seconds.
Cut fish into long strips and serve on tortillas with sauce and desired toppings.
*Calorie Information was calculated per serving using My Fitness Pal, and does not include optional toppings.
Recipe adapted from: Food Network