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–+ servings
3 grilled fish tacos on a tray
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Spicy Grilled Fish Tacos

It's a taco - what's not to love!!
Course Dinner, Lunch
Cuisine Australian, Mexican, Worldwide
Keyword Crispy Fish Tacos, Grilled Fish Tacos, Marri Wood Park, Tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 550kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • BBQ or grill pan
  • mixing bowl
  • spatula
  • tongs

Ingredients

  • 800 g white fish snapper, cod, halibut, mahi mahi
  • 200 g red cabbage
  • 1 handful coriander
  • aioli/mayo
  • 1 handful pork scratchings
  • 12 tortillas
  • 1 lime cut into wedges
  • pineapple three 1cm thick slices
  • jalapeno hot sauce optional

Fish Seasoning

  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
Metric - US Customary

Instructions

  • Heat BBQ to 180c
  • Mix salt, pepper & paprika together. Rub fish & pineapple in oil and cover with salt mixture
  • Chop cabbage finely & pick coriander
  • Place pineapple & fish onto clean BBQ and cook for 6 minutes on one side, gently place a spatula under fish, turn and cook for a further 3 minutes on the other side. Turning the pineapple at the same time!
  • Rest fish for 2-3 minutes before breaking into pieces.
  • Grill tortillas on BBQ until nicely charred

Assembly

  • The beauty of tacos is to place everything on the table and let everyone help themselves
  • For me – I place the cabbage on the bottom, followed by pineapple, then fish & pork scratchings, a squeeze of mayo, hot sauce (if using) and coriander/lime to finish

Notes

Tips/Tricks

  • if you don’t have a BBQ or can’t BBQ then use a grill pan to get a nice char on the fish. You may need to finish the cooking in the oven depending upon the thickness of the fish
  • if you aren’t using a hot sauce on top I recommend adding a little pinch of cayenne to the salt mix and/or using fresh jalapenos on top
  • the key to fish not sticking when grilling is using a clean grill, oiling the fish and also allowing the fish to “seal” for sufficient time before flipping. Allow at least 5 minutes before flipping or else it will just stick
  • also use a sensible amount of oil – too much oil and it will drip into the BBQ and cause flare-ups which will burn the fish and/or add nasty black soot marks on the fish

Nutrition

Calories: 550kcal | Carbohydrates: 53g | Protein: 48g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 1318mg | Potassium: 914mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 35mg | Calcium: 147mg | Iron: 5mg