When the sun's high and the grill is hot, light and bold flavors are the order of the day—and Spice-Rubbed Grilled Fish Tacos check every box. Whether cooking for a weekend crowd or just craving something different from burgers and dogs, these tacos deliver a fresh, smoky punch that tastes like summer on a plate. Grilled to perfection and finished with crisp slaw and a squeeze of lime, they're simple to prepare but packed with flavor.
Unlike heavier meats, grilled fish offers a clean, flaky texture that holds up beautifully on the grill without weighing you down in the heat. The spice rub creates a balance of heat, depth, and char, locking in moisture and creating a contrast to the cool toppings. Every element—from the seasoning to the char marks—earns its place in these tacos. They’re quick to prep, easy to cook, and just right for warm evenings on the patio.
At Alfresco Backyard Living, we know that good grilling is more than just fire and flame. It’s about choosing ingredients and recipes that fit the moment—and this one’s made for poolside afternoons, late dinners under the string lights, or casual family get-togethers. Spice-Rubbed Grilled Fish Tacos bring variety to your summer rotation without adding stress to your prep.
If you've already mastered steaks and ribs, this is your next move—lighter, brighter, and just as satisfying. Whether served on corn tortillas or crisp lettuce wraps, these tacos are built for warm-weather gatherings and easy refills. Fire up your grill, set out the fixings, and let everyone create their own. You'll be surprised how fast they disappear.
Makes 12 tacos
Spice Rubbed Grilled Fish Tacos Ingredients
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coarse salt
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1/4 cup finely chopped cilantro, plus sprigs for garnishing
- 2-pound fillet of striped bass or red snapper, skin intact
- Lime wedges for garnishing
- Favorite toppings for tacos (fresh avocado, sour cream, diced tomatoes, etc.)
- Warmed corn tortillas
Spice Rubbed Grilled Fish Tacos Directions
- Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with a spice mixture. Refrigerate for 30 minutes to 2 hours.
- Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on the hot grill. Do not move for 3 to 5 minutes or until the fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
- Transfer the fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred the fillet with a fork into bite-size pieces, and garnish the platter with lime wedges and cilantro sprigs. Serve immediately or within 1 hour at room temperature.
Taken from americanmadegrills.com