Grilled Fish Tacos

Fish Tacos

I have to say this may have been my favorite of my weekend cooking extravaganza.  I even had half of one for breakfast!

Grilled Fish Tacos

Yield: Serves 8


  • 1/8 cup soy sauce
  • 1 TBSP liquid smoke
  • 1 TBSP ground cumin
  • 1/4 cup water
  • 2 lbs fish filets (should be firm texture, such as: salmon, mahi-mahi, or sea bass)
  • Tortillas (I used Don Pancho's wholewheat from Brookshire's)
  • Pico de Gallo or shredded lettuce and chopped tomatoes
  • Fish Taco Sauce
  • 1 cup mayonnaise
  • 1/4 cup coconut milk
  • 2 tsp Paul Prudhomme seafood seasoning, Old Bay seasoning, or other Cajun spice
  • 1/2 cup finely chopped onion
  • 1 TBSP spicy mustard
  • 1 chopped chipotle or 1 tsp Thai curry paste
  • 3 TBSP cilantro pesto (with previous orzo recipe, click here to view)


  1. In a glass bowl, mix together soy, smoke, cumin, and water for marinade.
  2. Pat fish dry and place fish in marinade for 1 hour.
  3. Drain and pat dry with paper towels.
  4. Grill over medium heat 3-5 minutes per side, depending on the size of the filets.
  5. Flake fish and place a small amount in each soft flour tortilla. Top with fish taco sauce, shredded lettuce and chopped tomatoes or pico de gallo.
  6. Other additions to marinade could be:granulated garlic, granulated onion, chilies, Worcestershire, ground coriander, fresh lime juice.
  7. Fish Taco Sauce
  8. Mix all ingredients and put on tacos.