Hello there! In the summer months when the sun is out, the temperature is up and the days are long, I love to keep the cooking outside on the grill and minimize the time and heat in the kitchen. One of our new favorite recipes this summer has been fish tacos, made on a weekly rotation, which you can prepare a few ways. The idea came from my dad and the abundance of sun fish he has been catching and sharing with us… he bought a great new tool from Weber just for the job and it makes grilling fish really easy. And for those of us unwilling to commit to another kitchen tool, there’s a simple method available as well – a sheet of tin foil!
Here’s a couple prep photos to help you get the idea – using either method, coat the fish with oil, salt and pepper, and cook 3-4 minutes per side on the grill at about 400 degrees. The idea with the tin foil is to lay it directly on the grill and use it as a means of cooking the fish without them falling through the grates or burning. We mostly use sun fish or tilapia for fish tacos since the filets are thin and cook quickly, and flake easily once cooked through.
These grilled fish are so delicious served as-is or on corn tortillas as a taco, topped with coleslaw. The coleslaw recipe is a cinch to make and is best prepared just before serving as the longer you let it sit once prepared the more liquid will be drawn out of the coleslaw and things will get a little watery.
Do you know how I can prove these fish tacos are really delicious? I don’t have any photos of the finished product, just the fish and coleslaw separately. And I’ve made this 4 times in the last month. By the time it came to preparing the taco it went straight into my mouth and I entirely forgot to take a picture of it assembled so please forgive me and use your imagination here!
- 1 pound white fish, deboned and filleted, such as sun fish or tilapia
- Vegetable or olive oil
- Salt and Pepper
- 1 bag shredded coleslaw
- 2 Tbsp vegetable oil
- 2 Tbsp honey
- Juice of half a lime
- 1/2 tsp ground black pepper
- 1/2 tsp kosher salt
- Corn tortillas
- Prepare the fish by assembling in single layer in a grilling basket or on a large piece of tin foil.
- Brush with oil and sprinkle with salt and pepper.
- Cook on the grill at 400 degrees, flipping the fish after 3-4 minutes once the edges begin to brown and it is losing its transparency.
- Once the fish is cooked, remove from the grill and place all filets on a large cutting board. Shred the fish using two forks.
- Heat corn tortillas in the microwave until warm.
- In a large bowl, combine the coleslaw mix, oil, honey, lime juice, pepper and salt, tossing until evenly coated.
- Serve fish on a corn tortilla topped with coleslaw.
- This recipe is naturally gluten free if you use corn tortillas labeled as such.