Easy Grilled Fish Tacos Recipe

Let's enjoy the nice weather making this quick and easy grilled fish tacos today!! This is gluten free, delicious and it is full of flavour.

Course Main Course, Snack

Cuisine Mexican

Keyword dinner, gluten-free, healthy, lunch, seafood, Special Diet

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 249kcal

In a medium skillet add olive oil, lime juice, garlic, chili powder, cumin, salt and pepper and whisk all together.
Place fish in a large plate and pour the marinade mixture over fish.
Refrigerate and let marinate at least 20 minutes.
Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through. It is about 3 minutes per side.
Transfer to a plate, break into pieces and set aside.
In the same grill over medium-high heat, warm the tortillas for about 2 minutes each side. It is better if you add 1 tortilla at a time.

In a bowl, add cabbage, red onion, cilantro, lime juice, olive oil, salt and pepper.
Toss to combine. Taste and adjust seasoning if necessary.
To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

Pat dry the fish before adding the marinade so it removes excess moisture.
Avoid moving the fish too much on the grill pan to keep it from falling apart.
If you do not have a grill pan, a cast iron or non-stick pan would be fine.
To store: Store the slaw in an airtight container in the fridge. The fish can be stored in a separate container. Eat within 3 days.
To reheat: You can reheat the fish in the microwave or enjoy it chilled.