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Ryann's Spicy Grilled Fish Tacos

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"These street-style grilled fish tacos have a great balance of spice and creamy queso fresco goodness. Delicious! If you really like spice, drizzle some sriracha on top!"
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Ingredients

25 m servings 209 cals
Original recipe yields 6 servings (6 tacos)

Directions

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  1. Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
  2. Preheat the grill for medium heat and lightly oil the grate.
  3. Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
  4. Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
  5. Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

Footnotes

  • Cook's Note:
  • Try substituting low-fat Greek yogurt for the sour cream.

Nutrition Facts


Per Serving: 209 calories; 7.8 g fat; 18.3 g carbohydrates; 17.2 g protein; 42 mg cholesterol; 407 mg sodium. Full nutrition

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