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.

The Easiest Grilled Fish Tacos You'll Ever Make

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.

The Easiest Grilled Fish Tacos You'll Ever Make

I'm the former Deputy Editor at Lonny.
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