¡Cada día es bueno para los tacos! (Everyday is good for tacos! 😉 ) Here’s an quick, delicious fish taco recipe that will leave you drooling for more. And if you’re like me and think fish tacos just aren’t completely without a spoonful of creamy, zesty coleslaw- here’s our recipe for that, too!
Taco dinners are always fun because it’s a create-your-own kind of meal, and who doesn’t like that? And somehow you can always manage to have room for at least 4 tacos, even if you jut ate.
Ingredients: (serves 2-4, depending on how much you love fish tacos)
- 1 package taco sized tortillas or hard shells
- 2 fish fillets; (about 16 oz) we usually use tilapia, above is cod. But choose the fish you like best.
- 2 jalepenos, diced (optional topping)
- siracha sauce, or any hot sauce
- tartar sauce
- Tony Chachere’s Original Creole Seasoning
- Maldon Sea Salt Flakes (this makes every dish pop! I may have a new favorite salt)
- Olive Oil
If you have a plank for your grill for cooking fish, get that out. Or you can use foil, like we did. Get 4 large pieces of foil, use one and make a grill plate for your fish. Repeat. Double line each with the remaining pieces of foil. Use more to sturdy if necessary. It’s like a little boat for your fish.
Warm up your grill. Season the fish (both sides) with salt flakes, pepper and Tony’s Creole Seasoning. Put each fish in it’s own “boat”. Drizzle a little olive oil (not too much) on the fish. Put the “boats” on the grill. About 10 or until flaky. You may need to adjust time if using a grilling plank or different method.
Warm up your tortillas and you’re ready to start your fiesta. Enjoy!