Grilled Fish Tacos Recipe

Ingredients

For the jicama slaw:

  • 1 fresh lime, squeezed
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons honey
  • 1 ½ cups jicama, peeled and small diced
  • ¼ cup red bell pepper, small diced
  • ¼ cup orange bell pepper, small diced
  • ¼ cup green bell pepper, small diced
  • ¼ cup red onion, small diced
  • ¼ cup frozen corn, defrosted
  • ¼ cup green onion, small diced
  • Salt and pepper, to taste

For the yogurt rémoulade sauce:

  • 2 cups fat-free Greek Yogurt (I used Fage)
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Creole mustard, or grain mustard
  • 1 teaspoon Tabasco
  • ½ lime squeezed
  • Salt, to taste

For the fish:

  • 2 pounds tilapia fillets (about 8 pieces)
  • 2 tablespoon of Cajun seasoning (I used Tony Chachere)
  • 2 tablespoons olive oil
  • 48 pack corn tortillas (I used white corn)
  • 4 cups purple and green cabbage mix, thinly sliced, for garnish
  • 2 avocados, for garnish (optional)
  • 1 cup cilantro leaves, for garnish
  • 4 limes, sliced into wedges, for garnish

This fish taco recipe is simple and straightforward — no frills, easy prep, and made from fresh, healthy ingredients. The jicama slaw adds a bright crunch to the Cajun-spiced tilapia and can be prepped ahead of time. Don’t forget to throw those corn tortillas on the grill to give them a slightly smoky and crispy touch. Last but not least, don’t be shy on the lime; that kick never fails to put a smile on my face. 

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Directions

For the jicama slaw:

Heat the grill, making sure it’s hot about 300-400 degrees.

While you’re waiting for grill to heat up, start prepping the jicama slaw. In a large bowl whisk together lime juice, sesame seeds and honey together. Then toss mixture with jicama, bell peppers, onion, corn, and green onion.  Use salt and pepper to adjust your desired taste (adding only ½ teaspoon at a time) – adding more honey and lime if needed to balance out the sweetness and tartness.

For the yogurt rémoulade sauce: 

In a medium bowl mix the yogurt, seasoning, mustard, Tabasco, and lime juice together. Salt to desired taste.

For the fish:

Spray the grill with a light coat of non-stick spray or use a paper towel to wipe a light coat of olive oil or vegetable oil on the grill. Drizzle fish fillets with oil and evenly sprinkle each side with Cajun seasoning, adding more if needed. Place the tilapia on the oiled portion of the grill, and it is best to keep the fish out of direct contact with the fire. Cook for about 5-10 minutes. You can check for doneness when the tilapia meat is white all the way through and the juices from the fish run clear. Set aside when done.  Next fire up the corn tortillas, about a minute on each side depending on the heat of your fire. Keep tortillas warm by wrapping them in a towel until ready to serve.

When ready to serve, I recommend starting with a couple corn tortillas, layering it with the cabbage mix, then pile a generous heaping of tilapia filet topped with the jicama slaw, avocado, and dollop of rémoulade sauce. Finish with cilantro and a squeeze of lime, and it’s bon appétit y’all!

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