Grammy's Kitchen · Fish Tacos · Grilled Fish Tacos
One of 67 fish tacos recipes we measured
10 cooks on thestayathomechef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 4% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 17% | 1% |
| acid | 13% | 0% |
| vegetables and beans | 221% | 42% |
| liquid | 0% | 8% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound white fish (mahi mahi, flounder, tilapia, grouper, etc) |
| 54 g | 1/4 cup extra virgin olive oil |
| 31 g | 2 tablespoons lime juice |
| 8 g | 1 tablespoon chili powder |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 8 g | 1 tablespoon minced jalapeno |
| 6 g | 1 tablespoon chopped fresh cilantro |
| 180 g | 2 cups shredded purple cabbage |
| 30 g | 2 tablespoons red wine vinegar |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 75 g | 1/2 red onion (diced) |
| 822 g | 2 roma tomatoes (diced) |
| 25 g | 1/4 cup chopped fresh cilantro |
| 1/2 cup guacamole (optional) | |
| 2 limes (quartered) | |
| 8 corn tortillas (warmed) |
Method: 8 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“AMAZING! Even my husband, who does NOT like fish, ate so many of these! The cilantro jalapeño cream sauce is a must with these also. I will be making these again soon!” — a cook, 5.0★
“Spicy and amazing! I would love a suggestion on what else to use the white sauce with in the next day or two? It’s so good I would hate to let so much go to waste!” — a cook, 5.0★