This Grilled Fish Tacos recipe turns a humble dish into a flavorful and quick weekday meal.
Mahi Mahi fish fillets are marinated in a savory and spicy sauce before grilled to perfection on the BBQ. This flavorful fish is then wrapped in a warm low-carb tortilla, along with other great taco additions like shredded lettuce, guacamole, sour cream, and salsa. It makes a fresh and delicious meal to remember.
Simple Summer Tacos
- This grilled fish tacos recipe turns a simple fillet of fish into flavorful wraps. It is so easy to dress this up, with all the additions that make tacos extra tasty.
- Did we mention sour cream, a favorite homemade salsa, some guacamole or avocado dip, and cilantro? Hungry yet?
- This is such a versatile recipe, use whatever white fish is in season.
Ingredients & Variations
FISH: Fresh fish is always better, but frozen fish will also work great for this recipe. After it has finished cooking, it should be easy to flake with a fork.
MARINADE: The orange and lime juice in this marinade will help to make the fish extra tender and juicy, making it easier for the spices to absorb into the flesh of the fish. The marinade will give the fish a mouthful of flavor with every bite!
Best Fish for Grilling
Whitefish is mild with a slightly sweet flavor, making it the perfect pairing with almost any marinade. The best fish for this recipe include any white fish, including Baja, tilapia, Mahi Mahi, bonefish, and halibut. Try swordfish or even cod. Try to avoid flakier fish, as this will fall apart on the BBQ without a grill pan.
Quick & Easy Marinade
This marinade has just a few simple ingredients. It is so quick and easy to toss together, it just needs to be cooked briefly on the stove, to allow all the spices and juices to meld together. It’s ready in no time, and the flavor makes it well worth the extra step on the stovetop.
Easy Taco Toppings
There are so many delicious options for taco toppings. Try some avocado salsa, tomato salsa, plain mashed avocado, peach, pineapple or mango salsa, cilantro, low carb coleslaw, and sliced radishes. Drizzle it with some low carb ranch dressing, or this easy caesar dressing for an interesting variation.
How to Make Fish Tacos on the Grill
This is such an easy and no-fuss addition to the dinner menu!
- Prepare the marinade and cook on the stove for a few minutes.
- Add the fish to the marinade (as per the recipe below).
- Cook on the grill. Once cooked remove from the grill.
- Warm the tortillas on the grill. Add the fish.
- Top with your favorite taco toppings and serve!
Tips for the Best Fish Tacos
- Remember, cool the marinade before adding the fish.
- Preheat and oil the grill, using a paper towel (do this with tongs to avoid burning your fingers).
- While cooking the fish on the grill, flip the fillets to ensure that the fish is cooked evenly.
- After it has finished cooking, allow the fish to rest before flaking it with a fork and adding it to the warm tortilla.
- Tacos taste the best when the tortilla is warm. To keep them warm after they have been heated on the BBQ, wrap them in a towel or some tin foil.
Low Carb Seafood Faves
- Blackened Mahi Mahi – seafood with a spicy kick!
- Shrimp & Zucchini – healthy and protein-rich
- Tuna Cakes Recipe – flavorful entree!
- Oven Baked Mahi Mahi – easy elegance
Grilled Fish Tacos
- 2 pounds Mahi Mahi filets 6 oz each about 1" thick or other 1-inch thick skinless whitefish such as halibut, swordfish or Baja.
- 18 low carb tortillas (6-inch)
- 3 tablespoons vegetable oil
- 2 tablespoons chili powder
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ cup orange juice
- ⅓ cup lime juice approximately 3 limes, divided
- salt to taste
- Heat a small skillet over medium heat. Add 2 tablespoons oil and the chili powder. Cook while stirring until fragrant and bubbly.
- Add remaining marinade ingredients and simmer 2-3 minutes. Remove from the heat and cool completely in a medium bowl.
- Once cooled, add the fish to the marinade and toss well to combine.
- Cover and chill for at least 30 minutes or up to 2 hours.
- Preheat the grill to high heat. Reduce heat to medium-high (about 400°F).
- Wet a paper towel with oil and use tongs to grease the grill grates until glossy.
- Add the fish to the grill and close the lid. Cook 3-4 minutes.
- Use a thin spatula to flip the fish. Cook an additional 4-5 minutes or until the fish reaches 140°F. Note: If the fish doesn't release from the grill, let it cook 1 minute longer.
- Transfer fish to plate and set aside to rest.
- Place the tortillas on the grill to warm, about 30-40 seconds per side. Wrap tortillas in a dish towel or foil to keep warm.
- Flake the fish into large pieces with a fork. Serve in warmed tortillas with desired toppings.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe Adapted from ATK