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Grilled Fish Tacos - Cowboy Kent Rollins

Ingredients

  • Juice of 1 lime
  • 2 tablespoons oil olive oil
  • 1 clove garlic minced
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 4 white fish filets perch, catfish, walleye, etc.
  • Smokey Coleslaw recipe below
  • Queso Fresco cheese for topping
  • Avocado slices for topping

Instructions

  • Mix the lime juice, oil, garlic, chili powder, cumin and smoked paprika in a small bowl.
  • Cut the fish into large strips and place in a plastic bag. Add the seasoning mixture and toss to coat the fish. Place in the icebox for 1 to 2 hours.
  • Meanwhile, heat the grill to high. Be sure the grill is clean and well oiled. Grill the filets about 3 to 4 minutes per side, depending on thickness of fish. Before turning the fish the first time, be sure the underside is white and firmed up slightly. The fish is down when it is white and flaky.
  • Remove from grill and let rest about 2 to 3 minutes, then crumble on the tortillas and top with the Smokey Coleslaw, queso fresco and avocado, or your favorite toppings. Serve immediately.