Grilled Tex-Mex Fish Tacos Recipe

White fish: Mild-flavored fish like tilapia or cod, perfect for absorbing the Tex-Mex spices.

Olive oil: Used to coat the fish and help the spices adhere.

Chili powder: Adds a smoky, spicy flavor to the fish.

Cumin: Provides a warm, earthy taste that complements the chili powder.

Garlic powder: Enhances the overall flavor with a subtle garlic kick.

Salt: Essential for seasoning and bringing out the flavors of the fish.

Corn tortillas: The base for your tacos, adding a slightly sweet and nutty flavor.

Shredded cabbage: Adds a crunchy texture and fresh taste to the tacos.

Salsa: Brings a tangy and spicy element to the dish.

Cilantro: Fresh herb that adds a burst of flavor and color.

Lime: Provides a zesty finish when squeezed over the assembled tacos.

To ensure your fish fillets don't stick to the grill, make sure the grill grates are clean and well-oiled before placing the fish on them. Additionally, let the fish cook undisturbed for the recommended time to develop a nice sear, which will make it easier to flip without breaking apart.

• white fish - Substitute with salmon: Salmon provides a rich, flavorful alternative and holds up well on the grill.

• white fish - Substitute with shrimp: Shrimp cooks quickly and adds a different texture and flavor profile to the tacos.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it ideal for grilling.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a slightly sweet flavor, which can be a good alternative for those who prefer less spice.

• cumin - Substitute with ground coriander: Ground coriander provides a citrusy and slightly sweet flavor that complements the other spices.

• garlic powder - Substitute with onion powder: Onion powder gives a similar depth of flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to wrap around the fillings.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness but with a milder flavor.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky texture and a burst of flavor from the fresh ingredients.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor and can be used in the same quantity.

• lime - Substitute with lemon: Lemon provides a similar acidity and brightness, enhancing the overall flavor of the tacos.

• Allow the fish fillets to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled fish fillets in an airtight container. If stacking the fillets, separate each layer with parchment paper to avoid sticking.
• Store the corn tortillas separately in a resealable plastic bag or airtight container to maintain their texture.
• Keep the shredded cabbage in a separate container lined with a paper towel to absorb excess moisture and keep it crisp.
• Store the salsa in a small airtight container to prevent it from leaking and to keep it fresh.
• Chop the cilantro and store it in a small container or resealable bag with a damp paper towel to maintain its freshness.
• For freezing, wrap each fish fillet individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. This prevents freezer burn and makes it easy to thaw individual portions.
• Label the containers and bags with the date to keep track of freshness.
• To reheat, thaw the fish fillets in the refrigerator overnight. Warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
• Reheat the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or warm them on a skillet for a few seconds on each side.
• Assemble the tacos with the reheated fish fillets, corn tortillas, shredded cabbage, salsa, cilantro, and a squeeze of lime just before serving to maintain the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the fish fillets in aluminum foil to keep them moist.
  3. Place the wrapped fish on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For the tortillas, wrap them in foil and place them in the oven for the last 5 minutes of the fish reheating time.
  5. Reassemble your tacos with fresh shredded cabbage, salsa, cilantro, and a squeeze of lime.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the fish fillets in the skillet and heat for about 2-3 minutes on each side, until warmed through.
  4. Warm the tortillas in another skillet over medium heat for about 30 seconds on each side.
  5. Reassemble your tacos with fresh shredded cabbage, salsa, cilantro, and a squeeze of lime.

• Microwave Method:

  1. Place the fish fillets on a microwave-safe plate and cover with a damp paper towel.
  2. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not drying out.
  3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds.
  4. Reassemble your tacos with fresh shredded cabbage, salsa, cilantro, and a squeeze of lime.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fish fillets in the air fryer basket and heat for about 5-7 minutes, or until warmed through.
  3. For the tortillas, wrap them in foil and place them in the air fryer for the last 2-3 minutes of the fish reheating time.
  4. Reassemble your tacos with fresh shredded cabbage, salsa, cilantro, and a squeeze of lime.

• Grill: Used to cook the fish fillets and warm the tortillas, providing a smoky flavor and char.

• Small bowl: Used to mix the olive oil, chili powder, cumin, garlic powder, and salt.

• Brush: Used to apply the spice mixture evenly onto the fish fillets.

• Tongs: Used to flip the fish fillets and tortillas on the grill safely.

• Cutting board: Used to chop the cilantro and prepare the lime wedges.

• Knife: Used to chop the cilantro and cut the lime into wedges.

• Measuring spoons: Used to measure the olive oil, chili powder, cumin, garlic powder, and salt accurately.

• Plate: Used to assemble the tacos and serve them.

Prepare the spice mix ahead: Mix the olive oil and spices in advance to save time on the day of cooking.

Use pre-shredded cabbage: Buy pre-shredded cabbage to cut down on prep time.

Preheat the grill: Start preheating your grill while you prepare the fish to streamline the process.

Warm tortillas in batches: Warm multiple tortillas at once to save time.

Chop cilantro in advance: Chop the cilantro ahead of time and store it in the fridge.