322
Grilled Fish Tacos (with slaw and peach salsa)
A little spice, a little heat, a bit of slaw, and a dab of fresh peach salsa, then finished with a squeeze of zing! Fresh, local, grilled fish tacos (or pan cooked) are one of the delights of living near the coast.
Servings 6 people
Ingredients
Fish Rub
- 1 lb halibut (I used a local skinless filet)
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
Toppings
- 1 batch lime cilantro coleslaw
- 1 batch fresh peach salsa
- 1/4 cup cilantro, chopped
- 1 each lime, cut into wedges
- 1 each avocado, diced
Instructions
- If you need to make the slaw and salsa try and make that about 2 hours ahead (recipes in links).
- Add paprika, chili powder, cumin, and salt in to a small cup and stir together thoroughly.
- Sprinkle spice mixture over entire filet of fish and gently rub in. Let fish rest at room temperature while you are getting the grill (or pan) hot.
- Get your grill nice and hot (medium high is good).
- Grill fish over medium high heat until flakes easily with fork and is cooked through, flipping once in the middle. About 5 - 6 minutes per side for a decent sized filet. Thinner fish will cook faster so make sure you are watching.
- Serve over warmed tortillas topped with a bit of slaw, peach salsa, and avocado. Finish with a little fresh cilantro and a squeeze of lime and enjoy!
Notes
I've never been a big fan of battered or heavy creamy sauce, I prefer a combination of fresh flavors and a bit of zing on my grilled fish tacos! Perfect for enjoying on a weeknight or grill a bit more and invite some friends over! I'm also a sucker for a seared tuna taco... will have to do that one soon too!