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Grilled Fish Tacos

February 4, 2010 by Jennifer Che 8 Comments

_1010817-1-2
I guess I’m on a celebrity chef kick.

Bryan loves fish tacos.  It’s one of his favorites foods, really.  While he was in Mexico on a church missions trip back in high school, he and his friends ate dozens of fish tacos from street vendors every day.  It was so delicious, and you could get three tacos for a dollar!

Then all the kids came back to America and suffered digestive problems for like a month.
_1010805-1
Amazingly, that has not turned Bryan off of fish tacos at all (you really would expect that it would!).  Instead, he still loves them, and often laments that you can’t get good ones in Boston.

I have always shied away from trying fish tacos because it involves deep frying at home, which I was reluctant to do.  So, when I stumbled upon this simpler Bobby Flay recipe, I thought I would give it a try.  It uses grilled fish instead, marinated in lime juice, ancho chili powder, and cilantro.

Interestingly enough, within the same week (because I had so many leftover taco garnishes), I ended up making fried fish tacos as well.  I’ll be posting on those soon, as well as which one we liked better.  Stay tuned!


Grilled Fish Tacos
For the recipe in a nice, printable format, I’d just use the Food Network one.  I basically followed it to the letter.


Fish
1 pound white flaky fish, such as mahi mahi or orata

Marinade
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder (I used regular chili powder)
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Chopped salsa vegetables
Garnish
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Smoky homemade tomato salsa
Fish Tacos Collage
Marinate the fish in the “marinade” for about 20 minutes.  Then grill (I had to use a grill pan in my urban condo, which worked out fine).
Grilling fish
One major mistake I made was trying to make this with turbot, a very soft fish.  The soft fish ends up breaking apart while grilling.  Although it still tasted pretty good, it would have been nicer if the fish had been a firmer fish.  I learned that lesson and applied it to the fried fish tacos, which I’ll share later this week.

I did make two extra “toppings” to go with the fish tacos.  Pico de gallo (because I love fresh tomatoes) and a creamy chili sauce. One of my guests mentioned that Rubios in California has this spicy cream sauce.  Even though I had never tried it before, I decided to try to make something similar.

It was delicious!  Click here for that spicy mayo sauce recipe.

Oh, and click here for the pico de gallo recipe.

Update: here’s an awesome guacamole recipe that would work too!

Enjoy!!  nom nom nom . . .
_1010823-1

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Appetizer, Fish, Mexican, Recipe, Seafood

« Simple White Bean Dip
Chili Mayo Sauce »

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Comments

  1. christina lee says

    February 4, 2010 at 10:43 am

    yumo!! you should try fried fish tacos next time! 🙂

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  2. d-La says

    February 4, 2010 at 5:47 pm

    If you like fish tacos, try Baja Fish Tacos in So. Cal next time you go there. Yours looks good, too!

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  3. Hungry Dog says

    February 4, 2010 at 6:33 pm

    These look great. I love fish tacos–and I have to say I like them Baja style–fried.

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  4. Sean says

    February 4, 2010 at 9:46 pm

    These would be awesome on Sunday while watching the game! I’ll probably be lazy though and buy the pico de gallo though 😛

    Thank you so much for the photo compliment Jen! It really means a lot to me – especially from a master photographer like you 🙂

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  5. Fern says

    October 11, 2011 at 1:24 am

    Love fish tacos! That’s how I make mine too! Yum! 🙂

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  6. Hopecclark says

    October 15, 2011 at 6:47 am

    awesome look very tasty I can’t wait to try making myself

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  7. Leigh says

    March 6, 2015 at 5:39 pm

    Hi. I never heard of orata. Do you buy it at a fish market. I don’t recall seeing it at market basket lol. Do you think cod would work? If you ever do find a good fish taco in or around Boston, please share. Your recipe looks yummy.

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    • Jennifer Che says

      March 8, 2015 at 10:52 pm

      I have made fish tacos many times with cod and it works great!

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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