Grilled Fish Tacos Recipe
We love Grilled Fish Tacos around my house… and I’ve had my share of fish stick to the cooking grate when grilling, but there is a simple way to prevent it. For this recipe I use a bed of sliced limes and jalapeños and a little fresh cilantro to keep the fish off of the rack and add extra flavor. Any grill can be used just set it up for indirect cooking at 350-375⁰ or medium high heat. I’m using a fresh filet of Snapper seasoned with Mexican style flavors.
- 3 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons Chili Powder
- 2 Tablespoons Paprika
- 2 teaspoons Cumin
- 1/2 teaspoon Granulated Onion
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Chipotle Chili Pepper ground
- 1/4 teaspoon Oregano
- 1/4 teaspoon Cinnamon




- 1/2 cup Mexican Crema
- 1 Tablespoon Cilantro chopped
- 1 Tablespoon Fresh Lime Juice
- 2 teaspoons Jalapeño finely chopped
- 1 teaspoon Lime zest
- 1 teaspoon Mexican seasoning



Grilled Fish Tacos Recipe
Ingredients
- 2lb Snapper Filet (any white fish can substitute)
- 2 Tablespoons Mexican Style Dry Rub *recipe below
- 2 Tablespoons Butter – melted
- 2 Limes
- 2 Jalapeno Peppers
- 1 bunch Fresh Cilantro
- ½ cup Cilantro Lime Crema *recipe below
Mexican Style Rub:
- 3 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons chili powder
- 2 Tablespoons Paprika
- 2 teaspoons Cumin
- 1/2 teaspoon Granulated Onion
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon chipotle chili pepper ground
- 1/4 teaspoon Oregano
- 1/4 teaspoon cinnamon
Cilantro-Lime Crema
- 1/2 cup Mexican Crema
- 1 Tablespoon Cilantro chopped
- 1 Tablespoon Fresh Lime Juice
- 2 teaspoons Jalapeño finely chopped
- 1 teaspoon Lime zest
- 1 teaspoon Mexican seasoning
Instructions
- Preheat Grill for indirect cooking at 350-375⁰ or medium high heat.
- Spray the skin side of the snapper with vegetable cooking spray. Season the flesh side with a liberal coating of Mexican Style Rub.
- Slice the limes into thin rounds and jalapenos lengthwise. Layer limes, jalapeno slices, and sprigs of cilantro directly on the cooking grate. Place the filet of snapper on top to prevent sticking to the grate.
- Cook the snapper for 10-15 minutes or until the flesh turns white and flakes easily with a fork.
- Remove from grill and allow to cool for a few minutes.
- To serve warm corn tortillas directly on the grill grate about 30 seconds each side. Double the tortillas and place portions of the fish on each. Top with fresh grated cabbage, cilantro-lime crema, pickled red onion or your favorite toppings.

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So looking forward to this!! Thanks for the info!
We live in the land of Tacos in the central Texas area and this grilled fish was killer. The trick with peppers,slice lime and cilantro really worked. Will keep this recipe and tell only my close friends. Thanks
Another great recipe! Thank you Malcom for making me a grill master in the eyes of my family and friends.
I used frozen mahi-mahi filets from chain grocery store. Definitely want to do it again with a good piece of fresh fish.