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Grilled Fish Tacos


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Rate this recipe 4.3/5 (3 Votes)


  • 2 cups water
  • 1 tbsp. butter
  • 1 1/2 tbsp. fresh cilantro chopped
  • 4 white fish fillets,(tilapia, snapper) 1 1/2 lb. thawed
  • juice of 1 lime, divided
  • 1/2 tsp. adobo seasoning (spanish seasoning salt)
  • 1 cup long grain white rice
  • 1 1/3 cups shredded cabbage
  • 4 (10 inch) flour torillas
  • 1/4 cup Deli artichoke & spinach dip
  • 1/4 cup mild salsa
  • 1/4 cup sliced black olives
  • Prep.
  • Preheat 2-sided tabletop grill
  • place water and butter in medium saucepan; cover and bring to a boil on high for rice
  • Chop cilantro (leaves only)
  • Cut fish in lengthwise into 1 inch wide strips



Step 1

Squeeze juice of one-half line ( 1/2 tbsp) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes.
Stir rice in boiling water, cover and simmer for 20-25 minutes until water is absorbed.
Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half lime (1/2 tbsp) over cabbage, stir to coat and set aside.
Place fish on grill, close lid and cook 3-4 minutes until fish is 145 degrees.
Heat torillas in microwave folling directions.
Spread 1 tbsp. artichoke dip over each tortilla. Add fish strips down center; top with cabbage mixture, salsa and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fliff rice with fork and serve.

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