Grilled Fish Tacos


You don’t have to wait until Friday to have these adobo-rubbed grilled fish tacos. These will go well any day of the week.

Prep time: 30 minutes | Cook time: 10 minutes 


  • 2 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons New Mexico or ancho chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 (4-ounce) ½ inch-thick skinless fresh gulf Speckled Trout, Red Fish or Red Snapper
  • 1 Package of Hola Nola Tortillas, White or Yellow Corn
  • 3 cups finely shredded red cabbage
  • 1/2 cup Mexican crema sauce
  • Garnish ideas: guacamole, hot salsa


Combine all dry  ingredients (through pepper) with lime juice and olive oil in a small bowl. Rub mixture all over fish. Cover and refrigerate 20-30 minutes.

Preheat grill to medium-high.

Grill fish 3-5 minutes per side or until it is cooked through and easily flakes with a fork. Transfer fish to a platter and separate into large chunks.

Warm Hola Nola tortillas on hot grill. Serve fish family-style with tortillas, cabbage, Mexican crema sauce, guacamole and salsa.

Number of Servings: 4-8