These grilled fish tacos are one of my favorite summer dinners. They are easy to make and are completely allergy-friendly. Make them with any white-fleshed fish, or try other fish varieties. The possibilities are endless. I pair the grilled fish with a spicy jicama slaw. Together they make the perfect non-traditional taco. Why not give these a try for a simple summer dinner tonight?
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How to Make Grilled Fish Tacos
To Make the Fish
Start by placing your thawed fish fillets on a cutting board and pat them with a paper towel soaking up any liquid. Next, coat each side of the fish with oil and rub with your fingers. Now, sprinkle salt and lemon zest on each side. Once this prep work is complete, preheat your grill on high heat. When the grill is ready, place the fish fillets on the grill. Grill for 2 minutes on each side. The fish will be light and flakey when they are finished. Don’t overcook. Set the fish aside to cool for 2-3 minutes. Place the grilled fish on a separate cutting board and shred it with a fork. Then set it aside.
To Make the Jicama Slaw
First, peel and cut the jicama into slices. I use this Y-peeler for peeling jicama (paid Amazon link). For traditional jicama slaw, grate the jicama with a citrus zester (paid Amazon link). For a chunkier taco filling, cut the jicama into small cubes. Set it aside. Second, finely chop your fresh cilantro and set it aside. Now heat your oil in a large skillet and add all the ingredients. Saute the jicama on medium heat for 20 minutes or until it starts to become tender. Turn off the heat and let it stand.
Finally, slice up 1 ripe avocado into 1/4 – 1/8 slices or into small cubes.
Once your fish and jicama slaw are both ready, assemble your tacos. Heat up corn tortillas in the microwave for about 20 seconds. Layer the fish, jicama, then the avocado.
Grilled Fish Tacos
Equipment
- Propane grill
- Grilling Spatula
- Cutting board
- Measuring spoons
- Citrus zester
- 2 forks for shredding fish
- Y-peeler
- Large knife
- Large skillet
Ingredients
Grilled Fish
- 2 6 oz Mahi-Mahi fish fillets Use any white-fleshed fish for this recipe.
- 2 tsp. Avocado oil (divided) 1 tsp for each fillet
- 1 tsp. Lemon zest Sprinkled on both sides of each fish fillet
- Sea salt Sprinkled on both sides of each fish fillet
Jicama Slaw
- 2 Tbsp. Avocado oil
- 1 large Jicama peeled and grated or cut into cubes
- 1 Tbsp. Fresh cilantro Finely chopped
- 1/8 tsp. Dried cayenne pepper
- 1/4 tsp. Sea salt
- 3-4 dashes Red pepper flakes
- 1/4 cup water
Other
- 1 large Avocado (ripe) Cut into slices or cubes
- 4 medium Corn tortillas
Instructions
To Make the Fish
- Preheat your grill on high heat.
- Place thawed fish fillets on a cutting board, and pat them with a paper towel.
- Coat each side of the fish with oil and rub with your fingers.
- Sprinkle the salt and lemon zest on each side.
- When the grill is heated, place the fish fillets on the grill.
- Grill for 2 minutes.
- Flip and then grill for 2 minutes on the other side.
- Set the fish aside to cool for 2-3 minutes.
- Place the grilled fish on a separate cutting board and shred it with a fork. Set it aside.
To Make the Jicama Slaw
- Peel and cut the jicama into slices. For traditional jicama slaw, grate the jicama with a citrus zester. For a chunkier slaw, cut the jicama into small cubes. Set it aside.
- Finely chop your fresh cilantro and set it aside.
- Heat the oil in a large skillet and add all the ingredients.
- Saute the jicama on medium heat for 20 minutes or until it starts to become tender.
- Turn off the heat and let it stand.
Assemble the Tacos
- Slice 1 ripe avocado into 1/4 – 1/8 slices or into small cubes.
- Heat up corn tortillas in the microwave for about 20 seconds.
- Layer the fish, jicama slaw, then the avocado.
- Serve immediately. Enjoy!
Notes
Optional: Sprinkle with lettuce and dairy-free cheese if desired.
The jicama will be crunchy. Add additional cooking time to soften.
What Type of Fish is Best for Tacos?
White-fleshed, mild, saltwater fish (grouper, snapper, mahi-mahi, flounder, halibut or cod) are the tastiest and all good choices. Pair these fish with slaw, cabbage, guacamole, or avocados so the flavor of the fish is enhanced and not overpowered.
Salmon will also work for fish tacos, but pair with spicy toppings or rubs for the best flavor. Try my Gluten-Free-Barbecue-Spice-Mix.
Tilapia are often used for fish tacos, but make sure to pair with stronger flavored toppings such as mangos or mango salsa.
For another quick and simple fish dinner try my Simple Grilled Salmon Recipe.
Enjoy!
Blessings, Laura xo
And DON’T FORGET! Try more of my simple allergy-friendly dinners. You can GRAB THEM HERE.
