Best 2 Grilled Tex Mex Fish Tacos Recipes

**Dive into a Culinary Fiesta: Grilled Tex-Mex Fish Tacos with an Array of Flavorful Recipes**

Embark on a tantalizing culinary journey with our Grilled Tex-Mex Fish Tacos, a symphony of flavors that will transport your taste buds to the vibrant streets of Mexico. These tacos are not just a meal; they are an experience, a celebration of bold spices, fresh ingredients, and the perfect balance of textures.

This comprehensive guide presents a collection of meticulously crafted recipes, each one contributing a unique layer to the overall symphony of flavors. From the zesty marinade that infuses the fish with a burst of citrusy goodness to the creamy avocado salsa that adds a cooling contrast, every element is carefully considered to create a harmonious culinary masterpiece.

Savor the smoky aroma of grilled fish, perfectly cooked and flaky, wrapped in warm tortillas and adorned with a vibrant array of toppings. Dive into the tangy goodness of the pickled red onion, delight in the crunch of the cabbage slaw, and let the spicy chipotle crema elevate your taste buds to new heights.

Explore the versatility of this dish with our selection of three distinct salsas, each offering a unique flavor profile. The classic pico de gallo brings a refreshing burst of tomatoes, onions, and cilantro, while the creamy avocado salsa adds a cooling and velvety texture. For those who crave a bit of heat, the spicy chipotle crema is sure to deliver, offering a smoky and slightly spicy kick.

Indulge in the richness of the guacamole, a staple in Mexican cuisine, and appreciate the subtle variations in taste brought by the addition of lime juice, cilantro, and a hint of cumin. And for those who prefer a milder alternative, the sour cream is a delightful complement to the bold flavors of the tacos.

Our Grilled Tex-Mex Fish Tacos are not just a recipe; they are an invitation to explore the vibrant culinary landscape of Mexico. With a symphony of flavors and textures, these tacos promise an unforgettable dining experience that will leave you craving more. So gather your ingredients, fire up the grill, and prepare to embark on a culinary adventure that will tantalize your taste buds and leave you utterly satisfied.

Let's cook with our recipes!

GRILLED TEQUILA LIME FISH TACOS

Grilled Tequila Lime Fish Tacos image

Provided by Guy Fieri

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
2 cups shredded red cabbage
1 cup fresh cilantro leaves, chopped
3 tablespoons tequila
3 teaspoons ground cumin
2 teaspoons minced garlic
Juice of 1 lime
Kosher salt and freshly cracked black pepper
Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
Oil, for cooking
Sixteen 6- to 7-inch soft flour tortillas
1 cup Cilantro Lime Crema, recipe follows
2 cups crumbled Cotija cheese
Hot sauce, for garnish, if desired
2 limes, cut into wedges
8 ounces sour cream
1/4 cup milk
2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
2 limes, juiced
Kosher salt and freshly cracked black pepper

Steps:

For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

THE MOST EPIC GRILLED FISH TACOS WITH MANGO SALSA

The Most Epic Grilled Fish Tacos with Mango Salsa image

Topped with fresh mango salsa, chimichurri sauce, avocado and cabbage, these are the best Grilled Fish Tacos you will try. Every bite explodes with flavor! Taco Tuesday will never be the same again.

Provided by Krista @ JoyfulHealthyEats.com

Categories Dinner

Time 25m

Number Of Ingredients 24

Ingredients

1.5 lbs. cod filet
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon ancho chili powder
1/2 teaspoons salt
2 tablespoons of olive oil
1 1/2 cups fresh mango, diced
1/4 cup diced red onion
1/4 cup diced fresh cilantro
1 tablespoon diced jalapeno
1 tablespoon fresh lime juice
salt to taste
1 cup thinly sliced purple cabbage
12 corn tortillas
2 avocados, sliced
3/4 cup fresh cilantro
1/4 cup fresh oregano
1 garlic clove
1 teaspoon red pepper flakes
1/4 teaspoon cumin
2 tablespoon red wine vinegar
1 tablespoon lime juice
3 tablespoons olive oil

Steps:

Heat grill to medium high heat, about 375°-400°F.
In a small bowl, add cumin, garlic powder, smoked paprika, ancho chili powder, 1/2 teaspoon salt and olive oil. Gently mix with a spoon.
Pat the cod dry, rub spice blend onto the fish.
Place fish on the grill and grill for 3-5 minutes per side. (DO NOT TOUCH WHILE IT'S GRILLING OR YOU'LL HAVE A MESS)
Once fish is done, remove from the grill and let rest.
To a small bowl add mangos, red onion, fresh cilantro, jalapeno, lime juice, and salt to taste. Gently toss to mix all the ingredients. Set aside.
To make the chimichurri: add 3/4 cup fresh cilantro, fresh oregano, garlic clove, red pepper flakes, 1/4 teaspoon cumin, red wine vinegar, and 1 tablespoon of lime juice to a small blender. Pulse until the herbs are finely chopped. Add in the 3 tablespoons of olive oil, pulse until everything is combined.
Assemble your tacos: add one corn tortilla, 1-2 oz. of cod, top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce.

Nutrition Facts : ServingSize 2 tacos, Calories 406 calories, Sugar 9 g, Sodium 342 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 34 g, Fiber 8 g, Protein 21 g, Cholesterol 52 mg

Tips:

For the best flavor, use fresh, firm fish fillets. Tilapia, cod, or halibut work well in this recipe.
The fish tacos can be grilled, baked, or pan-fried. If grilling, preheat your grill to medium-high heat and cook the fish for 4-5 minutes per side, or until cooked through.
If baking, preheat your oven to 400°F and bake the fish for 10-12 minutes, or until cooked through.
If pan-frying, heat a large skillet over medium heat and cook the fish for 3-4 minutes per side, or until cooked through.
Serve the fish tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, guacamole, sour cream, and salsa.

Conclusion:

Grilled Tex-Mex Fish Tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering. The fish is grilled to perfection and then topped with a variety of fresh and flavorful ingredients. These tacos are sure to be a hit with everyone who tries them!