These Soy Lime Grilled Fish Tacos are a simple summer dish to whip up, but full of fresh flavor. They’re perfect for everyday cooking or holiday grilling!
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The unofficial start to summer is just a week away! And how do you officially celebrate the unofficial start to summer? With a Memorial Day barbecue, of course! This time of year, we absolutely love firing up the grill and gathering with family over some great barbecued food!
In my family, grilling goes way beyond hot dogs and burgers. We love to grill London broil marinaded in a soy based sauce. Grilled pizza cooked over our charcoal grill is a weekly occasion in our house. We’ve made spicy buffalo wings on the grill. We’ve even grilled dessert! With all of the different things we grill, I wanted to try making something new just in time for Memorial Day – fish tacos.
I’ve had fish tacos at restaurants a few times, but never made them at home before. So when I visited the seafood counter, I asked what fish they suggested using for fish tacos. Their two top choices were catfish and cod. I went with the cod since I was already familiar with it. It’s a nice, mild, flaky white fish. I was able to cut one cod fillet into 6 smaller fillets. That makes 2-3 fish tacos, depending on how much you fill them.
We love Kikkoman®‘s Teriyaki Marinade & Sauce and Kikkoman® Soy Sauce in our house. They’re versatile enough for weeknight cooking and summer grilling holidays. Kikkoman®’s sauces easily provide a delicious “umami” flavor to dishes. That’s why I decided to enhance the flavor of my fish tacos by marinading them in a simple soy based sauce.
During the spring and summer, I like to cook with light, fresh ingredients. That’s why I wanted to infuse my fish with the flavor of a homemade soy lime sauce. This sauce starts with Kikkoman® Soy Sauce. Then, it gets a splash of fresh lime juice. I grated in some fresh ginger and a couple garlic cloves and finished it off by whisking in a little sesame oil.
The fish fillets were marinaded in this mixture for about two hours before grilling. You can adjust the ingredients, as needed, to suit your tastes. I suggest adding a little cayenne pepper and a splash of honey, as well. Save a little of the mixture in a smaller bowl before marinading the fish. You can use it to baste the fish while it’s grilling or serve it on the side of your tacos.
- 1 lb. cod filet (or other white fish), cut into smaller fillets
- 1/3 c. Kikkoman® soy sauce
- 1 lime, juiced
- 2 garlic cloves, minced
- 1 tbsp. fresh ginger, minced
- 1/4 tsp. sesame oil
- Small flour tortillas
- 1/2 cup fresh veggie slaw per taco (I used a broccoli and kale slaw)
- In a large bowl, whisk together Kikkoman® soy sauce and lime juice.
- Whisk in garlic, ginger, and sesame oil.
- Reserve a little of the marinade for basting or serving on the side.
- Add fish fillets to the bowl. Cover and marinade for at least two hours.
- Preheat heat over a low to medium flame.
- Prepare a sheet of foil with non-stick cooking spray and place it on the grill.
- Add fish fillets to foil sheet. Close grill lid and cook for 3-4 minutes.
- Use a spatula to carefully flip fillets. Then, cook for another 3 minutes, or until fish is cooked completely through and flaky.
- Serve fish over a bed of fresh veggie slaw on soft taco shells.
- Garnish with fresh cilantro, if desired.
If you’re planning a Memorial Day cookout, these tacos are easy to whip up on the grill and serve a crowd! My mom loves fish tacos as much as I do, so I can’t wait to plan our next get-together and make these for her!
You can find Kikkoman® Marinade & Sauce and Kikkoman® Soy Sauce in the condiment aisle in Walmart. These sauces are available in 5oz, 10oz, and 15oz bottles. Click here to save 55 cents on a 10oz bottle (or larger) of Kikkoman® sauce.
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