Battered Grilled Fish Tacos
These battered grilled fish tacos combine the best of crispy, battered fish with the smoky flavors of the grill. Perfect for a summer barbecue or a fun weeknight dinner.
Equipment
- 1 Grill Preheated to medium-high heat
- 1 Mixing Bowl
- 1 Tongs
Ingredients
Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup cold water
Fish
- 1 lb white fish fillets e.g., cod or tilapia
- Salt and pepper to taste
Taco Assembly
- 8 small tortillas
- 1 cup shredded cabbage
- 1 avocado sliced
- 1/4 cup cilantro leaves
- Lime wedges
- Taco sauce or crema
Instructions
Preparation
- In a mixing bowl, combine flour, baking powder, and salt. Gradually whisk in cold water until smooth and set aside.
- Season fish fillets with salt and pepper. Dip each fillet into the batter, ensuring it is fully coated. Let excess batter drip off.
Grilling
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Place the battered fish on the grill. Cook for 3-4 minutes on each side until the batter is golden brown and the fish is cooked through.
Assembling the Tacos
- Briefly warm the tortillas on the grill for about 30 seconds on each side.
- Place a grilled fish fillet in each tortilla. Top with shredded cabbage, avocado slices, cilantro, and a drizzle of taco sauce or crema. Serve with lime wedges.
Serving
- Enjoy your tacos fresh off the grill for the best flavor and texture.
Storage
- Keep any leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Keep the batter cold for maximum crunch. Use a fish spatula to flip the fish gently. Ingredient Substitutions: Try mahi mahi or shrimp for a variation. How to Serve: Pair with a fresh salad or grilled vegetables. Storage & Freshness: Store in airtight containers and consume within 2 days. Make-Ahead Tips: Prepare the batter in advance and keep it chilled until ready to use.