These easy grilled fish tacos are topped with a spicy cucumber pineapple salsa.
It’s Sunday afternoon. It’s really hot, and I’m craving something light to start off my week.
Let’s just ignore the fact that I’m about to go to birthday party and will likely consume a giant slice of chocolate cake.
Besides that, I need something light.
Here’s a little fun fact about me, I’m not really a material girl. I’ve been wearing the same Old Navy clothes for the last five years. I’m more likely to spend a ridiculous amount of money on a nice piece of halibut than on new clothes. This is precisely how these fish tacos came to be.
As I was perusing the counter at my local fish market (as opposed to window shopping at the mall), I found this halibut irresistible. A beautifully made shoe, or exceptionally designed handbag is lost on me. Farm fresh ingredients are what really catch my eye.
Not to worry if you’re not willing to drop a pretty penny on fish like I am, budget friendly tilapia would work just as well for this recipe.
I know a lot of people are feeling the fall vibes these days, but for us San Diegans, these light, spicy, refreshing fish tacos are really hitting the spot on these hot, endless summer days.
- 2 cloves garlic
- 1 tablespoon onion powder
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon dijon mustard
- 2 tablespoons olive oil
- ½ a lemon zest and juice
- ½ a lime zest and juice
- ½ an orange zest and juice
- salt and pepper
- 1 lb halibut or other white fish
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger
- ¼ cup diced red onion
- 1 cup chopped cucumber
- 1 cup chopped fresh pineapple
- 2 to 3 tablespoons extra-virgin olive oil
- ¼ cup fresh lime juice
- 2 tablespoons fresh chopped cilantro leaves
- thinly sliced jalapeños for garnish
- In a large bowl whisk together 2 cloves garlic, onion powder, crushed red pepper, dijon, 2 tablespoons olive oil, lemon zest and juice, lime zest and juice, orange zest and juice and salt & pepper. Add halibut and marinate for 30 minutes.
- Meanwhile, prepare the salsa by combining 2 cloves minced garlic, 1 teaspoon minced ginger and next 6 ingredients through cilantro. Stir until well combined.
- Preheat grill to medium heat
- Remove halibut from marinade. Coat the grill with cooking spray and grill fish 3-4 minutes per side until fish is cooked through and flaky.
- For the tacos, top a tortilla with ¼ lb flaked fish and 2 tablespoons of salsa. Garnish with thinly sliced jalapeños and extra cilantro.