Fish Taco Friday! Reel in the weekend with my Grilled Hoki Fish Tacos with Cotija Cilantro Dressing, an easy-to-make, laid-back dinner that’s super healthy too! 

Mild white fish and seasonal veggies are nestled inside a corn tortilla and topped with a robust dollop of creamy dressing featuring cilantro and Cotija cheese. Read on to get the recipe!

Fish tacos are often fried, but truth be told I prefer the filets grilled. The flavor of the fish shines through and the missing “crunch” can be replaced by adding in plenty of shredded cabbage. These tacos feature Hoki, a moist and firm fish from New Zealand that holds up well to grilling and boasts a more Omega 3 fatty acids than most white fish varieties. However, if Hoki isn’t available, feel free to swap in tilapia, halibut, sable fish or whatever you’ve got.

The vegetables in this recipe are open for discussion, use what is in season and what your family likes. To make life easy, I just chunk up all the produce in very large pieces and toss on the grill and then cut up smaller before serving. Or, sometimes I’ll use a wire grill basket or thread them on skewers. Of course, every fish taco needs lots of shredded purple cabbage for color and crunch.

Tie all the flavors together with a creamy Cotija Cilantro dressing that’s southwestern-inspired but not too spicy – the whole family will love it., I’ve included an easy dressing recipe that is done in the blender, but you can also use store bought if you prefer convenience. 

BTW, these tacos would pair so well with my Crunchy Cabo Coleslaw.

What is your favorite type of taco? Would you rather be on a beach or on a mountain?  Please share in the comments — XOXO, Jennifer

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Grilled Hoki Fish Tacos with Cotija Cilantro Dressing

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Make waves at dinner with this quick, easy and healthy recipe for fish tacos using a New Zeland fish called Hoki and a southwestern-inspired but not too spicy dressing.

Servings: 4 peopl

Ingredients

For Tacos

• 1 lb. Hoki fish filets
• 2 tablespoons olive oil divided
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups assorted very coarsely chopped vegetables
• 2 cups shredded purple cabbage
• ½ cup Cotija Cilantro Dressing
• 8 corn tortillas

For Dressing:

•  2 cloves of garlic
•  ¼ cup unsalted raw unsalted peptias or sunflower seeds
•  1 teaspoon salt
•  ¼ teaspoon ground white pepper
•  ¼ cup fresh lime juice
•  ¼ cup crumbled Cotija cheese
•  3/4 cup extra virgin olive oil
•  1 bunch cilantro, leaves shredded off and stems discarded

Instructions

1. . Prepare dressing by adding all ingredients except cilantro into blender and processing until smooth. Add cilantro leaves (okay if some stem gets in there) and continue to process until smooth. Set aside in refrigerator.
2. Heat gas or charcoal grill to approximate 400 F degrees.
3. Pat fish dry, brush tops and bottoms with ½ of olive oil.
4. In small bowl, mix together cumin, salt, chili powder and black pepper.
5. Sprinkle tops and bottoms of fish with about ½ of spice mixture, set aside remaining spice mixture.
6. Toss 2 cups of assorted vegetables with remaining olive oil and the sprinkle with remaining spice mixture.
7. Lightly brush grates of grill with oil and place filets on top, cooking for about 4 to 5 minutes per side, a total of 8 to 10 minutes, or until white and flakey.
8. At same time, grill vegetables via skewers or in grill basket. Grill also for about 8 to 10 minutes, rotating or flipping halfway through grilling.
9. Remove fish and vegetables from grill and divide among eight warmed tortillas filled with cabbage.
10. 10. Top each taco with an approximate 1 to 2 tablespoon dollop of dressing.
11. 11. Excess dressing can be kept in airtight container in fridge for 5 days.