Tinfoil Grilled Fish Tacos

When I was young, my parents went on a fishing trip to Alaska for a week. Sounds boring but they loved it. Just imagine hiking through deep green forests, kayaking around glaciers, and eating delicious, freshly caught fish every night. It was such a dream that they talk about it constantly, although it was almost 10 years ago.

When my parents returned home from their trip, they brought two important things back. First, was the freezer load full of fresh fish (I’m really wishing we had that now), and second was this fish marinade recipe! My family has literally fallen in love with this recipe, and after tweaking it here and there, we have come to the conclusion that you can’t beat cooking white fish this way, it’s really the best thing ever!

To cook the fish, you marinate it for at least an hour and then cook it in the marinate, which keeps it moist and flavorful. The end result is a fall-apart tender and delicious fish that is perfect to eat alone or to add into tacos like we did here. We love to make these tinfoil grilled fish tacos in the summer because all you have to do is fire up the grill and prep the rest of the ingredients really fast! It doesn’t heat up the house and it is the most delicious thing ever, so it’s a win-win for sure!

Tinfoil Grilled Fish Tacos
Author: Gretta Warner
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
Serves: 4-5
Ingredients
  • 4-4 oz. pieces of white fish (we use tilapia or halibut)
  • 1 cup olive oil
  • 1/2 cup orange juice
  • 1/2 cup white wine
  • 1 Tablespoon lemon pepper
  • 1 Tablespoon salt
  • 3 cloves garlic, minced
  • 1/8 cup or 1 1/2 teaspoon dried basil
  • 10, 6 inch corn tortillas
  • 1/2 head of cabbage, cleaned and sliced
  • 1-2 fresh tomatoes, diced
  • 2 cups grated queso fresco or cheddar cheese
  • Cilantro sprigs
  • Salsa and cilantro dressing (optional)
Instructions
  1. Place fish in a large pan lined with tinfoil.
  2. In a small bowl combine olive oil, orange juice, white wine, lemon pepper, salt, garlic, and basil.
  3. Pour marinade mixture over fish and let marinade for at least 1 hour.
  4. After marinated, wrap tinfoil over fish (keeping the marinade in the foil) and place directly on a hot grill (around 400 degrees).
  5. Cook fish for 10-20 minutes or until fish is tender and flaky. The fish is done when it falls apart and is no longer transparent.
  6. Assemble tacos in cooked tortillas starting with fish, following with cabbage, tomatoes, cheese, and ending with cilantro sprigs and a drizzle of salsa and cilantro dressing.
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