Best Ryanns Spicy Grilled Fish Tacos Recipes

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

Grilled Fish Tacos with Chipotle-Lime Dressing image

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

Provided by MaryD

Categories World Cuisine Recipes Latin American Mexican

Time 6h44m

Yield 6

Number Of Ingredients 25

Ingredients

¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
½ cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Steps:

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g

THE ULTIMATE FISH TACOS

The Ultimate Fish Tacos image

This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. -Yvonne Molina, Moreno Valley, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 teaspoon ground cardamom
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
6 mahi mahi fillets (6 ounces each)
12 corn tortillas (6 inches)
2 cups chopped red cabbage
1 cup chopped fresh cilantro
Salsa verde, optional
2 medium limes, cut into wedges
Hot pepper sauce (Tapatio preferred)

Steps:

In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.

Nutrition Facts : Calories 284 calories, Fat 5g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 278mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges