Grilled Fish Tacos
A perfect Grilled Fish Taco recipe with grilled tilapia, fresh homemade mango avocado salsa and cilantro lime slaw!
Ingredients
Mango Avocado Salsa:
- 1 1/2 cup mango diced
- 1/4 cup red onions diced
- 1/4 cup fresh cilantro chopped
- 1 small jalapeño minced
- 1 avocado diced
- 3 tablespoons lime juice
- 1/4 teaspoon kosher salt more to taste
Cilantro Lime Slaw:
- 2 tablespoons mayo
- 2 teaspoons lime juice
- 1 teaspoon white wine vinegar
- 2 cups angel hair cabbage
- 1/4 cup cilantro chopped
- pinch of kosher salt
Grilled Tilapia:
- 4 tilapia fillets
- kosher salt
- ground black pepper
- 2 tablespoons butter room temperature
- 2 teaspoons garlic
- for serving: lemon wedges and tartar sauce
Other Taco Ingredients:
- street taco flour tortillas sub gluten-free option
- fresh cilantro chopped
- fresh lime wedges
Tools Needed:
- heavy duty aluminum foil or a grill mat
- fish spatula
Instructions
- Make Salsa: Combine Mango Avocado Salsa ingredients in a large bowl. Taste and add additional salt, lime or cilantro - as desired. Set aside.
- Make Slaw: Add mayo, lime juice and white wine vinegar to a medium bowl. Stir to combine. Add cabbage, cilantro and pinch of salt. Toss to combine. Taste and add additional salt, lime or cilantro - as desired. Set aside.
- Prep Grill: Ensure grill grates are clean and preheat grill to 400-450 degrees F.
- Prep Foil: If you are using aluminum foil - take a large piece to create a little grill mat out of it by folding up the sides. Ensure it is big enough to hold all of your fish fillets.
- Prep Tilapia: Place tilapia fillets on a plate or baking sheet. Season generously with salt and pepper. Set aside.
- Make Garlic Butter: combine butter and garlic in a small bowl. Set aside.
- Grill Tilapia: Place aluminum foil on the hot grill and place the fish fillets (flat side up) over direct heat. Close the grill. Let cook approx. 2 minutes 30 seconds. Open the grill and use a fish spatula to gently flip the fish over. Place a dollop of garlic butter on top of each fillet and close the lid again. Let the fish cook for approx. 2 minutes or until the fish is fully cooked.
- Build Tacos + Serve: Transfer fish to a plate and let cool slightly. Flake fish apart into small, bite-sized chunks. Build a taco by placing a street taco tortilla on a plate, top with some slaw, then fish chunks, and then some salsa. Top with a little extra cilantro and fresh lime juice, if desired. Serve immediately.
Notes
- Gluten-Free: to make this gluten-free use a gluten-free tortilla (reg. or street taco size).
- Other Fish: you can definitely switch up the type of fish you use here, but I would recommend sticking with a lighter white fish that doesn't have TOO strong of a natural flavor. Cod fillets would work really well too.
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