Happy Friday!  It’s still feeling quite warm here in Arizona while the rest of the country seems to be cooling down so it’s back out to the grill for me!  This recipe for grilled fish tacos is easy enough for a quick weeknight meal or perfect for a weekend evening, sitting outside if you’re lucky enough to enjoy some cool temperatures.

Gather the marinade ingredients:

Whisk up the marinade and pour it into a sealing plastic bag with the fish.

Seal and let the fish marinate in the fridge for about 30 minutes.

Prep your toppings and preheat the grill.  Put the fish on a sheet of aluminum foil that has been lightly sprayed with non-stick spray.  Be sure the foil piece is big enough to wrap the fish into a nice, tight little package.

Seal the edges at the sides and fold at the top, like a lunch bag.  This way no juice drips out while the fish cooks.  Grill for 10-12 minutes.  The fish should be flaky and somewhat opaque.

Shred the fish with forks.

Heat the corn tortillas on the grill for 1 minute on each side.  This will give them a firm texture and a smoky grill flavor.

Add the shredded fish and taco ingredients.

Fold the taco and add any toppings you like, such as sour cream and fresh cilantro.

Grilled Fish Tacos

Print Recipe

• Author: Kathleen

Ingredients

Fish and Marinade: 1 lb. mahi-mahi (or other mild white fish) 4 tablespoons lime juice 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon chipotle chili powder (optional) Large sealable plastic bag Aluminum foil Non-stick spray Tacos: 1 package corn tortillas (around 8-10) 1/2 c. diced avocado 1/2 c. shredded Mexican cheese 1/2 c. pico de gallo 1 c. shredded cabbage ¼ c. chopped fresh cilantro (for topping) ½ c. sour cream (for topping)

Instructions

n a small bowl, whisk lime juice, paprika, salt, black pepper, and chipotle chili powder (if using). Place the fish fillets in a sealable plastic bag and add marinade. Be sure to get the marinade all over the fish. Refrigerate for 30 minutes. Heat BBQ or grill pan to medium heat. Tear a piece of aluminum foil large enough to fold over the fish and make a packet. Spray the foil with non-stick spray. Add the fish to the foil and fold into a packet. (fish should be side-by-side, not stacked) Cook the fish for 10-12 minutes. The fish should be flaky and somewhat opaque. Shred fish with forks. On the grill or grill pan, warm the corn tortillas for 1 minutes on each side. Add fish, avocado, cheese, pico de gallo, and cabbage. Fold into a taco shape and add any optional toppings like cilantro and sour cream. Makes 8-10 fish tacos.