Stir Grilled Fish Tacos Recipes

Steps:

• Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
• Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.
• Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
• Remove to a platter and break into chunks to serve. Keep loosely covered.
• To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
• Note: The fish may also be baked or sauteed.

Steps:

• 1. Stir together sour cream and 1/4 cup liquid from tomatoes in small bowl to make sauce; set aside. Stir together tomatoes with remaining liquid and coleslaw mix in medium bowl to make slaw; set aside.
• 2. Sprinkle fish with cumin and salt. Heat oil in large nonstick skillet over medium-high heat. Place fish in skillet; cook 3 to 4 minutes on each side or until fish flakes easily with fork (145 degrees F).
• 3. Separate fish into 12 pieces. Place 1 piece on each tortilla, top with 1/4 cup slaw and 1 tablespoon sauce. Fold tortillas in half; serve immediately.

Steps:

• Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
• Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
• Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

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.

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.

Steps:

• Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
• Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
• Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
• Fill taco shells with fish mixture.
• Top with toppings.

Steps:

• Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use (about 25 minutes).
• Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.
• Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
• Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
• Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.
• Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
• Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahimahi), about 6 minutes total; or until just pink in center (for tuna), about 4 minutes.
• Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
• Serve fish with tortillas, crema sauce, onions, and remaining toppings.

Steps:

• Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
• Transfer halibut to a well-greased grill wok (the kind with holes in it).
• Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
• In a big bowl, add cabbages; mix well.
• In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
• Add dressing mixture to cabbage; toss to coat well.
• For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.

Steps:

• Directions for slaw:
• Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
• Directions for tacos:
• Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
• While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
• When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
• Combine all ingredients. Season with salt and pepper.
• Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
• Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.

Steps:

• Rub fillets with oil and season both sides with salt and pepper. Heat a grill pan over medium-high. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
• Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

Steps:

• Cut the fish filets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
• Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
• Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
• Brush the grates of an indoor grill pan or outdoor grill with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan or grill.
• Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
• To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, and additional lime juice.
• This dish was created by Walmart Mom, Tina Butler.
• Variations.
• Fresh Smoked salmon or cod can be used in place of Tilapia.
• Tips.
• Garnish with coleslaw, pico de gallo, additional lime juice, and avocado slices.

Steps:

• Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
• Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
• Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
• Serve on warm tortillas with chipotle spread.

Steps:

• For making the marinade, take a large bowl and mix, vinegar, olive oil lemon juice, lime spice. Slowly add honey. Add garlic, chili powder, cumin finish mixture with seafood. Season with black pepper or chili sauce.
• Put the tilapia into a dish, and fill the marinade on the fish. Transfer into the refrigerator for seven hours.
• For the dressing, whisk all sour cream with adobo sauce. Fill in the lemon juice, lemon zest, chili powder as well as seafood. Season with salt or a little pepper as desired. Cover and move to the refrigerator for several hours.
• Make the grill hot for medium heat and grease lightly. Set over the heat.
• Separate fish from the liquid. Drain the fish and remove the marinade. Grill each side of fish pieces for ten minutes.
• Gather tacos. Placing the pieces over tortillas and season with tomatoes and cabbage as desired.
• Pour the dressing.
• Before serving design with lemon wedges.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
• Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
• Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
• Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
• Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
• Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.