We probably mentioned a million plus times how much we love Mexican food! Seriously, I think could eat Mexican most days and never get tired of it! Check out these Grilled Fish Street Tacos for another to-die-for recipe!
We grill a lot for food prep for the week to ease the crazy-busy life we live and this week I mentioned to Jason I wanted to make Street Tacos. He jumped on it. I could eat a traditional taco everyday but Jason loves both variety and fish so this was a win/win!
What are Street Tacos?
Street Tacos have been around for as long as a traditional flour tortilla taco but are meant to be served to people on the run. They are smaller, hand-held and eaten as a quick break during the day’s work. Almost always, these will be made as a soft taco, and not the hard, crunchy shells.
What Type of Meat Do You Use for Street Tacos?
This really does vary. The most famous street taco in America is the fish taco which is made up of white fish, cabbage, pico and maybe a little cheese or sauce for added flavor. These are minimalist tacos. You will also find more traditional meats such as carne asada, grilled chicken, shrimp and pork.
Grilled Street Tacos Recipes in 15 minutes or less
Whether you chose to make the Street Tacos the day you grilled your fish or save it for the next night’s dinner, this is seriously quicker than heating up frozen pizza and so much healthier for your family!
How to Cook Fish on the Grill?
Choose any white fish filet. Usually, a firm meat is easier to grill. For this recipe, I used a small Halibut filet.
Sprinkle your fish with cumin, paprika and salt and pepper and place on grill.
The grill was set to direct heat at 350 degrees and the filet took about 4 minute on each side to cook all the way through. Super fast! Super easy!
How to Make Street Tacos?
While the fish is grilling, put two corn tortillas together for each taco. When the fish comes off the grill, shred it and place it into the tortillas and add cabbage, pico or tomatoes with cilantro and a little cheese. For this recipe, we used the tomato with cilantro combination but the pico de gallo is amazing as well! Most grocery stores have this already prepared for you and that makes your prep work even faster!
These tend to be smaller tacos, so plan on 2-3 tacos per person when meal planning.
Meal Prep Grilled Fish Street Tacos
Street Tacos should be one of the top meals in the meal planning cycle for busy households! I wish I could say this a dozen times!
They are nutritious, fast and require very little thought! The fish can be chilled for 1-2 days. You can grill this on Sunday and have Street Tacos Monday or Tuesday in between evening activities. If you have picky eaters, leave off the spices and grill the fish plain or with salt and pepper! You can make this same recipe with chicken, steak or shrimp! Mix it up so nobody gets tired of it but you benefit from the ease of cooking!
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. ground coriander
- 1 tsp. kosher salt plus more to taste
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp of Mexican seasoning
- 1 1/2 lbs of grilled white fish
- 8 corn tortillas
- 1 c coleslaw mix or shredded cabbage mix
- 1/2 c cheese
- 12 grape tomatoes cut in half
- 1 tbs cilantro chopped
- sour cream and avocado to taste
- Mix all of the Mexican seasoning mix together. Use 1 tsp for this recipe and save the remainder for other Mexican recipes.
- Grill white fish at 350 degrees for about 4 minutes on each side.
- Shred fish and add seasoning.
- Put 2 tortillas together for each taco. Layer fish, shredded cabbage, cheese, tomatoes and cilantro. Add sour cream and avocado, to taste.