The Easiest Grilled Fish Tacos You'll Ever Make
Nothing says summer like a citrus-spiked fish taco, especially when Lonny contributor Diana Yen is behind the recipe
If summer were a meal, it would definitely be a fish taco. The traditional recipe includes crispy fried mahi-mahi or grouper—really anything flaky and white—but we opted for Lonny contributor Diana Yen's grilled-tilapia version, which gets a satisfying crunch from fresh radishes and chopped jalapeño. Add a splash of citrus and a sprinkling of cilantro and you've got the makings of a simple summer meal that goes from the Tuesday-night dinner table to the weekend cook-out in no time. Try it with a side of corn-on-the-cob for a DIY supper that gets the whole family in on the prep.
Fish Tacos with Radish Salsa
Serves 4
- ¼ cup chopped fresh cilantro leaves
- 4 radishes, trimmed, chopped
- 2 scallions, white and pale-green parts only, thinly sliced
- ½ jalapeño, seeds removed, finely chopped
- 2 tablespoons fresh lime juice, plus extra lime wedges for serving
- 1 tablespoon olive oil, plus more for brushing
- salt and pepper
- 1 pound tilapia fillets or other white flaky fish
- 1 tablespoon ancho chile powder
- 8 corn tortillas
In a bowl, combine cilantro, radishes, onions, chile, lime juice, and 1 tablespoon olive oil. Season with salt and pepper.
Heat oiled grill pan to medium-high heat. Pat fish dry, rub with chile powder, season with salt and brush with olive oil. Grill the fish for 4 minutes on one side and 2 minutes on other side. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and heat for 20 seconds. Divide the fish among the tortillas. Serve with radish salsa and lime wedges.
