Grilled California Fish Tacos

These are perhaps the perfect summer taco. Grilled white fish gets rubbed with a spicy paprika mixture and grilled until just cooked through. We grilled some scallions alongside for extra flavor, then topped it off with creamy avocado and zesty pico de gallo. Swordfish is a good choice for grilling because it holds its shape, but you can use any firm white fish that looks fresh. Be sure to get your grill or grill pan really hot before you start grilling. Give it a cleaning with a stiff brush to take off any bits from its last rodeo (but some bunched up foil makes a nice abrasive tool too).

grilled-california-fish-tacos
Photo by Greg DuPree
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  • Serves 4
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These are perhaps the perfect summer taco. Grilled white fish gets rubbed with a spicy paprika mixture and grilled until just cooked through. We grilled some scallions alongside for extra flavor, then topped it off with creamy avocado and zesty pico de gallo. Swordfish is a good choice for grilling because it holds its shape, but you can use any firm white fish that looks fresh. Be sure to get your grill or grill pan really hot before you start grilling. Give it a cleaning with a stiff brush to take off any bits from its last rodeo (but some bunched up foil makes a nice abrasive tool too).

Ingredients

  1. Check teaspoon kosher salt
  2. Check 1 teaspoon paprika
  3. Check ¼ teaspoon cayenne pepper
  4. Check pounds firm white fish filets
  5. Check tablespoons vegetable oil, divided
  6. Check 8 scallions, trimmed
  7. Check 8 6-in. flour tortillas, warmed
  8. Check 2 avocados, pitted and sliced
  9. Check Pico de Gallo and lime wedges, for serving

Directions

  1. Combine salt, paprika, and cayenne in a small bowl. Drizzle fish evenly with 1½ tablespoons of the oil, and season all over with salt mixture, pressing to adhere.
  2. Heat a grill pan over high. Brush grill with ½ tablespoon of the oil. Add fish and cook, turning occasionally, until lightly charred and just cooked through, about 5 minutes. Transfer fish to a plate and tent to keep warm. Brush pan with remaining ½ tablespoon oil. Add scallions and cook, turning occasionally, until lightly charred and tender, 1 to 2 minutes.
  3. Divide fish, scallions, avocado, and pico de gallo among tortillas. Serve with lime wedges.