Ryann’s Spicy Grilled Fish Tacos Recipe
These grilled fish tacos have an excellent combination of heat and creamy queso fresco goodness. Delicious! Drizzle some sriracha on top if you prefer it spicy!
Ryann’s Spicy Grilled Fish Tacos Recipe
It all starts with a classic taco. Our fish tacos are the perfect balance of spice, texture and crispiness, so you can have all the flavor your heart desires.
Equipment
Ingredients
- 4 corn tortillas
- 1 bunch cilantro, divided
- 3 tilapia fillets
- 1 lime, juiced
- 1 cup shredded cabbage
- 1 jalapeno pepper, chopped
- 1 tbsp jalapeno pepper, chopped, or to taste
- 1 tbsp onion powder
- 1 bunch cilantro, divided
- 1 tbsp dried chives
- 1 lime, halved
- ½ red onion, chopped
- ½ cup crumbled queso fresco
- Salt and Pepper
Instructions
- Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use
- Preheat the grill for medium heat and lightly oil the grate.
- Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
- Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
- Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.
