Spicy Grilled Fish Tacos Recipes

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RYANN'S SPICY GRILLED FISH TACOS

These street-style grilled fish tacos have a great balance of spice and creamy queso fresco goodness. Delicious! If you really like spice, drizzle some sriracha on top!

Provided by ryannodor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 16



Ryann's Spicy Grilled Fish Tacos image

Steps:

  • Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
  • Preheat the grill for medium heat and lightly oil the grate.
  • Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
  • Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
  • Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 18.3 g, Cholesterol 41.7 mg, Fat 7.8 g, Fiber 2.9 g, Protein 17.2 g, SaturatedFat 4.1 g, Sodium 407.3 mg, Sugar 1.6 g

1 bunch cilantro, divided
1 (8 ounce) container reduced-fat sour cream
1 lime, juiced
1 jalapeno pepper, chopped, or to taste
½ teaspoon kosher salt
3 tilapia fillets, or more to taste
1 tablespoon onion powder
1 tablespoon herbes de Provence
1 teaspoon ground black pepper
1 teaspoon dried chives
½ teaspoon kosher salt
6 (6 inch) corn tortillas
1 lime, halved
1 ½ cups shredded cabbage
½ cup red onion, chopped
½ cup crumbled queso fresco

FISH TACOS WITH SPICY SLAW

Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each taco.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 12



Fish Tacos with Spicy Slaw image

Steps:

  • Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
  • In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.

Nutrition Facts : Calories 321 g, Fat 11 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 g

2 tablespoons olive oil, plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
Salt and pepper
2 tomatoes, seeded and diced small
3 napa cabbage leaves, shredded
1 small red onion, finely chopped
Smoky Seasoning Salt (see Cook's Notes)
8 corn tortillas, toasted
Lime juice, plus wedges for serving
Sliced avocado, for serving

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