Grilled Fish Tacos Recipe

Grilled Fish Tacos
Joylicious

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!

Nutrition

Calories per serving:

1,123 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free

Daily value:

56%

Servings:

4
  • Fat 83g 127%
  • Carbs 655g 218%
  • Saturated 16g 78%
  • Fiber 117g 469%
  • Trans 0g
  • Sugars 75g
  • Protein 323g 646%
  • Cholesterol 454mg 151%
  • Sodium 5,395mg 225%
  • Calcium 2,159mg 216%
  • Magnesium 1,278mg 320%
  • Potassium 7,817mg 223%
  • Iron 31mg 173%
  • Zinc 21mg 142%
  • Phosphorus 5,514mg 788%
  • Vitamin A 3,624IU 72%
  • Vitamin C 381mg 635%
  • Thiamin (B1) 2mg 135%
  • Riboflavin (B2) 2mg 106%
  • Niacin (B3) 57mg 286%
  • Vitamin B6 5mg 262%
  • Folic Acid (B9) 570µg 142%
  • Vitamin B12 14µg 239%
  • Vitamin D 28µg 7%
  • Vitamin E 16mg 78%
  • Vitamin K 391µg 489%
  • Fatty acids, total monounsaturated 34g
  • Fatty acids, total polyunsaturated 25g
See detailed nutritional info Have a question about nutritional data? Let us know.

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