Combine first 3 ingredients. Rub seasoning mixture evenly over fillets.
Stir together oil, grated rind, and juice; rub over fillets.
Arrange fillets in a grill basket coated with cooking spray.
Grill over medium-high heat (350° to 400°) 3 minutes on each side or just until fish begins to flake with a fork. Cool slightly. Shred fish. Spoon 2 to 3 tablespoons fish into tortillas, and top with Sweet-and-Spicy Slaw and Fruity Black Bean Salsa. Serve with a squeeze of fresh lime juice.
Note: Nutritional analysis includes slaw and salsa.
We are trying different fish tacos because we want to serve something different at my daughters wedding. These are the best we have tried so far. We made them just as written. I am a pretty fussy eater so I did not think I would like these but they are great. Highly recommend.
The best fish tacos in my opinion - great flavor. I followed the recipe exactly for the tilapia, but served it with semi-mashed kidney beans and regular tomato, jalapeno, red onion and cilantro salsa since I did not have all the ingredients for the bean salsa - will definitely try it next time. Will serve it for company for an informal get-together. My husband asked me to make it soon again.
I made these for my husband's birthday. I've tried other fish taco recipes and this is by far the best. I couldn't find tilapia at the store, so I substituted with cod. I also mixed all of the spices with the oil and lime juice to form a paste and rubbed that on the fillets. Yum!
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