The Pioneer Woman Tasty Kitchen
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Spicy Grilled Fish Tacos

4.95 Mitt(s) 21 Rating(s)21 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 out of 5

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Level: Easy

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Description

At the risk of being ridiculed by those in the know, I will call these “somewhat authentic.” Or, you might think of them as “Authentic Gringo Fish Tacos.” I was going to use that for the post/recipe title, but I had second thoughts.

Shoot, call me and the recipe whatever you want. Let’s get cookin’!

Ingredients

  • 6 whole Talapia Fillets (or Other Mild Flaky White Fish)
  • 2 Tablespoons Hot Sauce (I Use Frank's Red Hot)
  • Canola Oil
  • Lime Juice, To Drizzle On Grilled Fish
  • 12 whole Corn Tortillas
  • 1 cup Southwest Slaw (see My Recipe Box)
  • ¼ cups Cilantro, Chopped Medium-fine
  • _____
  • FOR THE MARINADE:
  • ⅓ cups Canola Oil
  • 2 whole Limes, Juiced
  • 1 teaspoon Garlic Salt
  • 2 Tablespoons Adobo Sauce (from A Can Of Chipotles In Adobo)
  • _____
  • FOR THE AVOCADO CREAM:
  • 1 whole Large Hass Avocado, Peeled, Seeded And Diced (I Recommend Calavo)
  • 1 cup Sour Cream
  • 1 whole Lime, Juiced
  • 2 teaspoons Your Favorite Hot Sauce
  • 1 teaspoon Garlic Salt

Preparation

Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.

If you can’t find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marindade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.

Mash the avocado on a cutting board with the side of your knife.

Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.

Tip: The marinade and/or avocado cream can be made up to a day in advance.

Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each filet dry with a paper towel.

Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.

Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.

Quickly warm each tortilla on the grill.

To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.

Or, serve it family-style so that everyone can build their own.

Enjoy!

13 Comments

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sweeti23 on 5.5.2015

This is my go-to fish taco recipe! I’ve converted my parents and friends who thought they wouldn’t ever eat a fish taco! They all love these-I don’t normally make the slaw and only sometimes make the cream (though it is wonderful), even without those two they are amazing. Thank you so much for sharing this recipe!

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Ta夏了夏天 on 8.4.2012

looks delicious~~

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Christy Moseley on 7.14.2011

I made these for a family dinner last night and everyone loved them! It was the perfect ending for a hot summer day. I also made your Southwest Slaw to put on the tacos…so yummy! Thanks for the great recipes!

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rpd923 on 5.14.2011

O. M. G. These are amazing; I just finished eating these for dinne! I didn’t pat down the tilapia before putting on the grill & I made a quick pineapple pico for the final assembly—delish! I also had a hard time keeping my husband from eating all the avocado cream! He kept eating it as dip for tortilla chips!

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Lindsay on 4.24.2011

I didn’t write a full review because I didn’t make the avocado cream, but the marinade was great! Made it tonight and there was not a bite of fish left.

21 Reviews

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kriswithmany on 4.2.2013

Delicious. The avocado cream could stand alone as a recipe (Yummy!). The slaw was a little too spicy (see my review on that recipe), but this overall tastes downright wonderful.

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Ambre Forslund on 1.24.2013

Good recipe. Had trouble finding a fish taco recipe that the whole family enjoys.

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Jennifer M. on 8.16.2012

These were fabulous! Everything went together so well. :)

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Shelbi Keith on 7.27.2012

Super delicious! A little tedious with all the different sauces, but it was worth it.

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krystinaolsen on 7.6.2012

My go-to fish taco recipe! Nothing beats it.

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