Sweet and Sour Grilled Fish Tacos
Fish tacos are healthy and low in calories. I usually make these tacos with Mexican flavors, including seasoned rice, spicy peppers, black beans and cilantro. But this time, I tried more of an Asian flare, using green onions, red peppers, soy sauce, shredded cabbage, crunchy rice noodles and sweet and sour sauce. These Sweet and Sour Grilled Fish Tacos make a light, flavorful summer meal.
Pick a protein of your choice for this recipe. Chicken, pork or any type of fish makes a great grilled taco. Remember to adjust the grilling time depending on the thickness of the meat you select. The sweet and sour sauce gives the protein a delightfully bright, acidic flavor, perfect for a delicious weekend lunch.
Sweet and Sour Grilled Fish Tacos
Makes 4 servings.
- 1 1/2 pounds Tilapia, about 3 medium filets
- 1 tablespoon canola oil
- 5 green onions, chopped
- 1/2 large red pepper, sliced thinly
- sea salt and ground black pepper
- 1 teaspoon red pepper flakes, optional
- 2 cups shredded cabbage (or lettuce)
- 1/2 cup sweet and sour sauce
- soy sauce
- rice noodles
- 1 lime, cut into wedges
- 4 flour tortillas (8-inch size)
How to make Grilled Fish Tacos?
- Heat your grill to 350 degrees on medium heat. Put foil on half of the grill and drizzle oil on the foil. Place the fish filets on the foil. Add the green onions, red peppers, salt and pepper. Close the lid and grill fish for about 6 minutes.
- Turn the fish over after it begins to turn white. Season with more salt and pepper. Continue cooking fish for another 6 minutes. Lightly spray the tortillas with cooking spray and place them on the open side of the grill. Grill the tortillas just until they are slightly brown and warmed through. Do not grill too long, as they will be too crispy to fold.
- When the fish is cooked through, add a generous amount of sweet and sour sauce over the fish.
- Cook for one more minute. Remove the fish, vegetables, and tortillas from the grill.
- Place a grilled tortilla on a large plate, top it with 1/2 of a grilled fish filet. Add some shredded cabbage and a dash or two of soy sauce. Sprinkle crispy rice noodles on top. Squeeze a bit of lime juice over the taco. Repeat for the rest of the tortillas. This recipe makes 4 servings.
You can also serve this grilled fish over a bed of rice with grilled vegetables. Either way, it’s a winner! For more tasty meals on the grill, check out these recipes: