Delicious Memorial Day Grilled Fish Tacos Recipe

Catch the scent of sizzling fish mingling with the tantalizing aroma of fresh herbs as you prepare these Memorial Day Grilled Fish Tacos. Picture this: warm tortillas cradling flaky fish topped with crunchy slaw and zesty lime, all waiting to be devoured under the sun. What better way to celebrate the start of summer than with a dish that screams beach vibes and fun?

These grilled fish tacos hold a special place in my heart because they remind me of family barbecues where laughter fills the air. We would gather around the grill, each taking turns showcasing our culinary skills while vying for the title of “Taco King.” Let’s just say I’ve mastered my crown!

I remember the first time I made these tacos; my friends declared it a “fiesta in their mouths,” and who doesn’t love a good fiesta?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• White Fish Fillets: Fresh cod or tilapia works beautifully; choose firm fillets for grilling.
• Tortillas: Use corn or flour tortillas; warm them up before serving for that authentic touch.
• Cabbage Slaw: A mix of green cabbage and carrots adds crunch; toss with lime juice for extra zest.
• Fresh Cilantro: This herb adds a burst of freshness; don’t skimp on it!
• Lime Juice: Freshly squeezed is best; its tanginess elevates every bite.
• Spices (Cumin & Chili Powder): These spices bring depth; adjust according to your heat preference.
• Olive Oil: Essential for grilling; it keeps the fish from sticking and adds flavor.
• Sour Cream or Greek Yogurt: A dollop brings creaminess that balances out flavors perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Grill: Preheat your grill to medium-high heat while you marinate the fish in olive oil, cumin, chili powder, and lime juice for about 20 minutes.

Grill the Fish: Place the marinated fish on the grill and cook for about 3-4 minutes per side until it flakes easily with a fork.

Warm the Tortillas: While grilling, wrap tortillas in foil and place them on the grill to warm up during the last few minutes.

Make Your Slaw: In a bowl, combine shredded cabbage and carrots with lime juice and salt; toss until evenly coated.

Assemble Your Tacos: Flake the grilled fish into bite-sized pieces. Fill each tortilla with fish, slaw, cilantro, and a drizzle of sour cream or yogurt.

Enjoy these flavorful bites immediately while still warm!

Now you’re ready to impress your friends at your next gathering!

Perfecting the Cooking Process

Start by marinating your fish while you prepare the toppings. Grill the fish quickly over medium-high heat for a smoky flavor, and warm your tortillas on the grill for added texture.

Add Your Touch

Feel free to swap in different types of fish or add spices like chili powder or paprika for a kick. You can also try mango salsa or pickled onions for an extra zing that makes your tacos unforgettable.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. To reheat, place the fish on a skillet over medium heat until warmed through, ensuring it doesn’t dry out.

The first time I made Memorial Day Grilled Fish Tacos, my friends devoured them so fast I barely got one! The laughter and joy around that table made every effort worth it.

FAQ

What type of fish works best for grilling?

Firm white fish like tilapia or mahi-mahi is ideal for grilling tacos.

Can I use frozen fish for this recipe?

Yes, just make sure it’s thoroughly thawed before marinating and grilling.

How can I make these tacos gluten-free?

Use corn tortillas instead of flour tortillas for delicious gluten-free options.

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Memorial Day Grilled Fish Tacos

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• Author: Sophie
• Total Time: 30 minutes
• Yield: Serves 4 (8 tacos) 1x

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Description

Celebrate Memorial Day with these vibrant grilled fish tacos, bursting with fresh flavors and perfect for summer gatherings.

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Ingredients

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• 1 lb white fish fillets (cod or tilapia)
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 cup shredded carrots
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tsp ground cumin
• 2 tsp chili powder
• 2 tbsp olive oil
• ½ cup sour cream or Greek yogurt

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Instructions

1. Preheat the grill to medium-high heat. Marinate the fish in olive oil, cumin, chili powder, and lime juice for 20 minutes.
2. Grill the fish for 3-4 minutes on each side until it flakes easily with a fork.
3. Warm the tortillas on the grill wrapped in foil during the last few minutes of cooking.
4. In a bowl, mix shredded cabbage and carrots with lime juice and salt; toss well.
5. Flake the grilled fish into bite-sized pieces. Assemble tacos by filling each tortilla with fish, slaw, cilantro, and a dollop of sour cream or yogurt.

Notes

• For added flavor, consider swapping spices like paprika or adding toppings such as mango salsa or pickled onions.
•  Use firm white fish for the best grilling results.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tacos (200g)
• Calories: 340
• Sugar: 4g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 45mg