Grilled Fish Tacos

2.50 from 2 votes

Citrusy, delicious grilled fish tacos, with a pineapple salsa. Make on a charcoal or gas grill for best results. Perfect for a light summer meal.

Prep Time1 15

Cook Time15

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: fish tacos, grilled fish tacos

Servings:

Calories: 494kcal

Author: Rachael

Equipment

8 inch skillet for preparing chili paste for marinade
Grill brush for cleaning grill grate
Paper Towels and tongs for oiling grill grates
Thin Spatula for turning fish on grills

Ingredients

Marinade

2 Tablespoons vegetable oil
1 Tablespoon ancho chili powder
2 teaspoons chipotle chili powder
2 garlic cloves minced
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon salt
2 teaspoons tomato paste
½ cup orange juice
2 Tablespoons lime juice

Salsa

1 Tablespoon vegetable oil
1 pineapple peeled, quartered, cored, and each quarter halved lengthwise
1 jalapeno chile
1 red bell pepper steamed, seeded, and cut into ¼ inch pieces
2 tablespoons minced fresh cilantro plus extra for serving
4 Tablespoons lime juice

The Rest

2 pounds skinless swordfish steaks 1 inch thick
18 6 inch corn tortillas
½ head iceberg lettuce 4 ½ ounces, cored and thinly sliced
1 avocado halved, pitted, and sliced thin
Lime Wedges

Instructions

Marinade:

In a large skillet heat 2 tablespoons oil, ancho chile powder, and chipotle chile powder over medium heat, stirring constantly. After 2 to 3 minutes, add oregano, coriander, garlic, and 1 teaspoon salt and continue to cook, stirring constantly, until fragrant, about 30 seconds longer.
Add tomato paste and, stir with spices until combined, about 20 seconds.
Stir in orange juice and 2 tablespoons lime juice.
Cook, stirring constantly, until thoroughly mixed and reduced slightly, about 2 minutes.
Transfer mixture to large bowl and let cool for 15 minutes.
Meanwhile, cut swordfish into 1 inch wide strips, and once cooled, add swordfish to bowl with marinade mixture. Stir to coat fish in marinade, then cover and refrigerate for at least 30 minutes or up to 2 hours.

Cook:

Heat Grill. FOR A CHARCOAL GRILL: Open bottom vent completely, and use a large chimney starter mounded with charcoal briquettes (7 quarts). Light briquettes. When the top coals are partially covered with ash (turning gray), pour your briquettes evenly over your grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
Clean cooking grate: Give it a good clean, then brush it with an oiled paper towel so your food does not stick to it.
Brush prepared pineapple with 1 tablespoon oil.
Place fish on one half of the grill.
Place pineapple and jalapeño on other half.
Cover and cook until fish, pineapple, and jalapeño have begun to brown, 3 to 5 minutes.
Flip fish, pineapple, and jalapeño over.
Cover and continue to cook until second sides of pineapple and jalapeño are browned and swordfish reads 140 degrees F with an instant read thermometer, 3 to 5 minutes.
Transfer fish to large plate and flake into pieces for the tacos. Cover with aluminum foil.
Transfer pineapple and jalapeño to cutting board. Finely chop. Then transfer to a bowl, and stir in chopped bell pepper, cilantro, and 4 tablespoons lime juice. Taste, and season with salt.
Warm tortillas on the grill by placing them directly on the grill for 30-45 seconds per side. Wrap tortillas in dish towel or foil to keep warm.

Serve:

Top tortillas with flaked fish, salsa, lettuce, and avocado. Serve with lime wedges and extra cilantro.

Notes

Mahi mahi, tuna and halibut fillets are all suitable substitutes for the fish, and should be cut into 1 inch thick pieces. Avoid grouper, hake, cod or snapper as they tend to stick to the grill and fall apart when you try and flip them.
Do Not skip oiling the grates of your grill, it is essential for your recipe to turn out properly.

Recipe credit: America's Test Kitchen

Nutrition