Great Grilled Fish Tacos

June 3, 2011

Fish tacos are originally from baja California, but you do need to be there to enjoy them.  Typically, the bits of fish are deep fried but this grilled version cuts calories without sacrificing taste.  I would use a firm white fish that will hold together while grilling, I like tilapia or halibut.  You can make these tacos indoors on a stove top grill or on the outdoor barbecue, either way they will be delicious.  Serve these tacos with tortilla chips and a light beer, and you've got yourself a true baja meal.

Grilled Fish Tacos

2 pounds firm-fleshed white fish, cut into 1-inch chunks

1 cup olive oil

4 tablespoons fresh lime juice

1 teaspoon minced fresh garlic

1 teaspoon ground coriander

2 teaspoons paprika

Salt and fresh ground black pepper, to taste

1 dozen corn tortillas

Fresh salsa:

2 large tomatoes

1 onion, quartered

1 bunch fresh cilantro leaves

3 tablespoons fresh lime juice

3 fresh garlic cloves

1 tablespoon mild chili powder

Salt to taste


3 tomatoes seeded, diced fine

1 large  sweet yellow onion, finely diced

½ head cabbage, shredded

2 cups fresh cilantro leaves

For full recipe, click below

Grilled Fish Soft Tacos

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