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How do you season your grilled fish tacos?

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I've recently developed a real fondness for fish tacos, but not the San Diego, Cabbage, fried fish and crema kind, more of a flaky grilled fish with hot sauce and maybe some tomato or avocado kind. I made some last night that definitely satisifed my craving but I just used Goya Adobo to season the fish and it wasn't quite what I was looking for. I also really prefer to cook with whole herbs and spices rather than mixes where not all of the ingredients are identifiable. I'd love to get a range of ideas on how to season this tasty dish!

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  1. I made a mix of ground fennel with a little bit (1/5) of ground corriander. It's delicious and I always use it for fish tacos.

    1. I use salt, ground cumin, oregano, and just before they're done a squeeze of lime juice. I don't use a lot of anything though, just a little sprinkling.

      1. Salt, pepper, cayenne, oregano, and ground cumin - I mix it together and then sift over the fish fillets, and then pan-fry them.

        1. I use cayenne, cumin, chili powder, onion powder, garlic powder, paprika, salt and pepper. I rub it on a fresh tuna steak and throw it on the grill....tasty.