Grilled Fish Tacos

Light & bright these Grilled Fish Tacos simply seasoned with jalapeno, lime & cumin are perfect warm weather food! Don’t skimp on the fresh green toppings!

(Disclosure: This post is sponsored by McCormick via The Motherhood, I received compensation for recipe development and my time. My recipe was created using McCormick spices, which you would already find in my kitchen.)

Taco night is finally becoming a go-to dinner option in my household. My husband and I have always loved tacos of every kind, but my kids have been a little hit or miss over the years. I think it’s safe to say that each of us is happily on board with taco night as of now – and since Mexican food, especially the taco, is some of the easiest to prepare this mama is oh so happy.
As a matter of fact, my kids just recently proclaimed we should have taco night weekly – I am all over it!

Fish tacos are some of my favorite to prepare, especially during grilling season. I love taking a simple white fish and seasoning it up just right with a few spices and fresh lime juice. When McCormick asked me to participate in their Taco Night Fiesta I knew right away that with the beautiful warm weather we were having I had to make fish tacos. For these fish tacos I wanted to try out a new-to-me spice that was sent to me by McCormick, dried diced jalapeno peppers. I was so intrigued when I saw this spice in their collection and I couldn’t wait to try it out. What I love about it is the mild jalapeno flavor it adds, without much of the heat (or fuss) of dealing with fresh jalapenos. It’s a nice way to infuse a little jalapeno flavor into a dish easily and conveniently.

I paired up the dried jalapeno with some ground cumin, salt, pepper and oil to marinate over the fish before putting on the grill. Using my fingers, I ground up the dried jalapeno so that it would work into the marinade a little easier, but you could always use a the back of a wooden spoon or a mortar and pestle to grind up too.

McCormick challenged me to come up with a 5-ingredient recipe for their fiesta so I kept the base of these fish tacos simple with this flavorful marinade using their spices as well as white corn tortillas and a very important and substantial squeeze of lime to finish them off. The lime truly brightened up the flavors that were cooked up on the fish. I love adding a squeeze of citrus after fish or seafood is cooked as opposed to including it in the marinade so that the acid doesn’t interfere in the pre-cooking process (hello ceviche) and so that the citrus flavor is fresh, lingering and very obvious. Citrus and fish should always be the best of friends in my opinion.

The fish and the tortilla are definitely essential to the taco making business. No question about that. But…my favorite part of tacos is always the toppings!

And lots of them!! I stuck with a green theme to keep these fish tacos fresh and light (and for a little fun!). Our toppings included shredded green cabbage (you can always use lettuce!), lime, avocado, and of course lots of fresh cilantro. My kids are loving Greek yogurt on everything these days so I had to include that too.

My family loved these Grilled Green Fish Tacos, my daughter probably the most. She couldn’t keep her hands off the fish, and pretty much finished it all off taco-less.

Needless to say, this perfectly seasoned grilled fish would be great on its own maybe paired up with some Fresh Corn Salad or Cilantro Rice for a completely different dinner. (I truly love successful family dinners like this one!)

But for now, enjoy these fish tacos instead.

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Grilled Fish Tacos

• Author: Aggie's Kitchen
• Category: Fish
• Method: Grill

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Light & bright these Grilled Fish Tacos simply seasoned with jalapeno, lime & cumin are perfect warm weather food! Don’t skimp on the fresh green toppings!

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Ingredients

• 2 lbs mild white fish (I used flounder but cod or tilapia would work well)
• 4 tablespoons olive oil
• 2 teaspoons McCormick Diced Jalapeno Peppers (crushed or ground using fingers or mortar and pestle)
• 1 teaspoon McCormick Ground Cumin
• a good pinch coarse salt and fresh ground pepper
• 2–3 fresh limes, quartered
• white corn tortillas
  

  Toppings for serving:

• shredded cabbage or lettuce
• sliced avocado
• fresh cilantro
• plain Greek yogurt or sour cream
• additional lime
• green hot sauce

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Instructions

1. Place your fish fillets in a large baking dish.
2. In a small bowl, combine olive oil, diced jalapeno peppers, ground cumin, salt and pepper.
3. Spoon oil mixture over fish fillets and spread around so that fish are completely covered.
4. Preheat your grill rack on your grill (or preheat your grill pan if you don’t have access to grill).
5. Carefully place your fish on grill and let cook for 3-4 minutes. When you start to see the edges of fish turn white, gently flip and continue to cook for another 3-4 minutes or until fish flakes easily with a fork. Your cooking time will be based on the thickness of your fish.
6. Warm up your tortillas on the grill by cooking for about 1 minute on each side or until lightly charred and bubbly. You’ll want to keep an eye on them.
7. Once your fish comes off the grill, immediately squeeze fresh lime juice over your fish. Serve fish with warm tortillas and plenty of toppings.

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