Other appropriate titles include: epic fish tacos or our favorite fish tacos.
Fish tacos have been a favorite in our house for at least the last 5 years, USUALLY only made in the summer (because if I’m cooking fish, I’d prefer it be done on the bbq, not in the house where it will smell. Salmon being the only exception). Currently, we’re eating these easy fish tacos 2-3x a week because:
They’re done in 25 minutes flat.
I can cook the fish on the bbq so there’s no fish smell in the house.
They’re summer on a plate.
You can use any light, white flaky fish for this recipe, however I’ve been known to use salmon and it’s incredibly delicious. When we’re being more budget friendly (mostly lately as the expenses for baby boy are fast approaching), I use wild haddock. I’m not a big fan of cod these days, but I’ve used it in the past. Mahi Mahi can be especially good here, as well. The quality of the fish you use matters, but ultimately you do you. Use what you like and what you can afford.
They’re fast, easy, delicious, healthy and perfect for any summer evening.
- ¾ lb haddock, about 3 fillets
- juice of ½ a lime
- 1 tbsp olive oil
- 1 tsp chili powder
- ¾ tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ¼-1/2 tsp salt*
- fresh cracked pepper
- FOR THE SLAW
- 1.5-2 cups shredded cabbage/carrot (coleslaw mix)
- ⅓rd cup corn kernels
- juice of ½ a lime
- 1-1.5 tbsp mayonnaise
- salt, to taste
- TO SERVE:
- 6 8 inch corn or flour tortillas
- sour cream
- hot sauce
- sliced avocado
- Pat each fillet of haddock dry with paper towel and place on a large plate.
- Combine all seasonings, olive oil and lime juice then pour over the fillets. Rub marinade in to the fish and allow to marinate for 15 minutes.
- Preheat your bbq to medium high. I like to use a cast iron, so drizzle with olive oil then place on the bbq while it heats up with the lid on the bbq down.
- Once hot, add the fish to the pan and allow to cook for 2-3 minutes then flip and continue to cook for 1-2 minutes or until the fish slakes easily with a fork.
- In the meantime, combine all ingredients for the slaw and set aside.
- Once the fish is done, remove from the bbq then place tortillas directly on the grill. Leave for 1-2 minutes or until they have dark grill marks. Flip and allow to toast for an additional minute. Remove from the grill.
- Assemble tacos with fish, slaw and any desired toppings. We prefer salsa/sour cream/hot sauce. Avocado is also excellent when we have it on hand.