Grilled Fish Tacos - Kraft Recipes Top
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Grilled Fish Tacos

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Total Time

6 servings

Discover the citrus tastiness in our Grilled Fish Tacos! Steak sauce and orange juice help these fish tacos with grouper fillets to be so delicious.

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What You Need

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Make It

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  • Blend steak sauce, oranges and peppers in blender until well blended. Reserve 1/4 cup; pour remaining over fish in shallow glass dish. Turn fish over to coat both sides. Refrigerate 20 min. to marinate.
  • Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 6 min. or until fish flakes easily with fork, turning after 4 min. Remove fish from grill; let stand 5 min.
  • Meanwhile, mix reserved steak sauce mixture, onions, orange juice and cilantro. Spoon onto half of each tortilla; top with fish. Fold in half.

Special Equipment Needed

How to Determine When Fish is Cooked

Fish is done when it looks opaque and flakes easily with a fork. Undercooked fish looks translucent, while overcooked fish looks dry and falls apart.

Buying and Storing Frozen Fish & Shellfish

When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.


Prepare using any other firm white fish, such as halibut or red snapper.


  • 6 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1-1/2 Starch
  • 3 Meat (VL)

Nutrition Bonus

These tacos are a good source of vitamin C, thanks to both the oranges and orange juice.

Nutritional Information

Serving Size 6 servings
Calories 230
Total fat 4g
Saturated fat 1g
Cholesterol 40mg
Sodium 450mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 5g
Protein 25g
% Daily Value
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I had the same reaction as the previous review regarding this recipe. I had the same reaction as the previous review regarding this recipe. I just looked at the ingredients and was shocked. I'm also a Californian and this is NOT the way we do fish tacos. Cabbage, Cilantro, a slither of avocado and some sourcream tastes much better as the garnish for this incredible dish. If you're going to make fish tacos, try it the Californian way (it's worth it)!
Date published: 2006-04-01
Rated 1 out of 5 by from Whoa ... Whoa ... this definitely isn't the Fish Taco recipe familiar to anyone in California. Guess living so near Tijuana we're used to the authentic things. In TJ they use grilled white fish, shredded cabbage, a white sauce made from yogurt & mayo, white corn tortillas and fresh tomato salsa. I'll give you the recipe I have if you want it.
Date published: 2005-01-19
Rated 1 out of 5 by from It's not just a California thing. It's not just a California thing. I'm in South Carolina and I wouldn't dream of making this fish taco. It's just fish in a wrap without all the other stuff, the tomatos and lettuce or shredded cabbage, cheese, salsa.
Date published: 2006-08-08
Rated 5 out of 5 by from This recipe was excellent, I did add shredded cabbage to the tacos and served them with avocado... This recipe was excellent, I did add shredded cabbage to the tacos and served them with avocado slices on the side. I love Baja Tacos! BUT variety is the spice of life.
Date published: 2007-03-17
Rated 4 out of 5 by from If you are going to rate the recipe, MAKE the recipe first! If you are going to rate the recipe, MAKE the recipe first!! Don't just rate it what you THINK it LOOKS like! Yeah, it's different - live a little!
Date published: 2007-09-13
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