Looking for an easy fish tacos recipe to make on your griddle or flat top grill? Try these amazing fish street tacos, and make my easy mango pico de gallo to go with them!
Hot summer days call for fresh, bright, citrusy flavors… and tacos! So when my friend sent me some fresh-caught Halibut recently, I knew immediately that I wanted to make some fish tacos with a homemade fruit pico de gallo. And this easy recipe turned out even better than I could have imagined!
No matter what type of fish you have, you should definitely give these fish tacos a try! Even if you don’t have a Blackstone griddle or a flat top grill, you can whip up this easy taco recipe in a skillet on your stovetop. Here’s how to make these light and flavorful fish tacos:
Ingredients for Fish Tacos
You can use whatever fresh fish that you can find locally, and serve your fish tacos with your favorite toppings, but I highly recommend these simple ingredients so that your fish shines through:
- fresh fish of your choice – We used Halibut
- taco seasoning and blackening seasoning – To season the fish… I really like the Pit Boss Blackened Saskatchewan Rub – It’s great for getting a nice blackened crust on your fish without adding too much spice… and my kids love it too, which is a big plus!
- finely shredded cabbage – We used a mix of green and purple cabbage
- yellow corn tortillas
- sliced avocado
For the Mango Pico de Gallo:
- lime juice
- minced garlic
- salt and pepper
How to Make Fish Tacos on the Griddle
No matter what type of griddle or flat top grill you have, this easy fish taco recipe is the perfect dinner for a hot summer day. Here’s how I made these delicious fish tacos on my Pit Boss Ultimate Griddle:
Step 1: Make the mango pico de gallo in advance.
You’ll want to make the pico de gallo about 3 hours in advance, so that all of the flavors have time to marry and the tomatoes can release some of their juices. Just finely chop the mango, tomato, onion, cilantro, and seeded jalapeno and add everything to a large bowl. Then, add the lime juice, minced garlic, and salt and pepper. Mix all of the pico de gallo ingredients together. Then, give it a taste to see if you want to add any additional ingredients, and then refrigerate.
Step 2: Prep the fish.
I wanted the fish pieces for my tacos to be slightly crunchy but not overpowered, so I lightly seasoned both sides with both taco seasoning and my favorite blackening seasoning like this:
Then, I added some panko Japanese-style breadcrumbs to a bowl, and I used the bottom of a salt shaker (any small flat surface will work), and I crunched up the panko to a finer consistency. I love the taste and crunch of panko, but for certain recipes like this delicate Halibut, I think it’s just too “chunky”.
Once your panko is ground up to a slightly finer consistency, just lightly coat the fish filets. You’re not necessarily looking for full coverage here, so it’s okay if you have some of the fish showing through the breadcrumbs.
Step 3: Cook the fish on the griddle for your fish tacos.
Once your fish is prepped and ready to go, just add some of your favorite cooking oil to the preheated griddle surface. You will need enough oil to shallow fry the filets. Then, carefully place each fish filet down on the griddle in the oil and let them cook on the first side untouched for a few minutes.
When you flip the fish filets to the second side, they should look something like this:
When the fish is almost done cooking (the internal temp depends on what fish you’re using), you can go ahead and heat up your corn tortillas on the griddle as well. I find that heating the tortillas (whether you’re using corn or flour) helps to make them more pliable and less likely to tear.
One thing to keep in mind, if you’re making your fish tacos with a leaner fish like we did, you definitely don’t want to overcook it because it will dry out quickly. Certain fish like halibut, grouper, cod, or tilapia have a much lower fat content than others like salmon, tuna, or trout, so they’re much easier to overcook.
Step 4: Build your fish tacos with your favorite toppings.
Once your fish is cooked, just transfer it to a cutting board to rest for a few minutes. Then, build your griddle fish tacos with your favorite street taco toppings. We used some thinly sliced avocado, shredded cabbage, and that refreshing fruit pico de gallo that we made earlier.
These easy fish tacos not only look beautiful, but they taste fantastic also:
And since your griddle is on, why not go ahead and make an awesome Mexican style side dish to go with your tacos? This Mexican street corn is rich and creamy, just like an Alfredo, and you can make it on the griddle right alongside your fish!
Easy Fish Tacos Recipe for the Griddle
Want to try these easy fish tacos on your Blackstone griddle, Pit Boss griddle, or Camp Chef flat top grill? We’ve provided a printable recipe card for you down below:
Fish Tacos with Mango Pico de Gallo
- about 1 pound of fresh fish cut into 4 square shaped pieces – We used halibut
- taco seasoning of your choice
- blackening seasoning of your choice
- Panko Japanese-style breadcrumbs crushed up to a slightly finer consistency
- yellow corn tortillas
- 1/4 of a green and/or purple cabbage finely shredded
- 1/2 avocado sliced
For the mango pico de gallo:
- 1 medium ripe mango diced
- 1 jalapeno seeded and diced
- 1/2 large tomato diced
- 1/4 medium onion diced
- juice of half a lime
- 1 tablespoon minced garlic
- handful of cilantro chopped
- salt and pepper to taste
- About 3 hours before you plan to make the fish tacos, make the mango pico de gallo. Add all pico de gallo ingredients to a medium bowl, mix well to combine, and refrigerate for at least 3 hours.
- When you're ready to make the fish tacos, preheat griddle on low. While the griddle is heating up, lightly season both sides of each fish filet with taco seasoning and blackening seasoning of your choice. Then, set each fish filet in a shallow bowl filled with the Panko and gently toss/flip until all sides of the fish are lightly coated.
- When the griddle is hot, add enough oil to the surface in one area to shallow fry the filets. Carefully place the Panko dipped fish filets in the hot oil and fry on the first side until golden brown and crispy. Then flip to the second side and continue to cook.
- When fish is cooked through, remove it from the griddle and allow it to rest for a few minutes. While the fish is resting, warm the corn tortillas on the griddle until they're pliable.
- Cut the fried fish into thin strips, and add to the warm tortillas. Top the fish with avocado slices, fresh shredded cabbage, and mango pico de gallo. Enjoy!
- Don't pat the fish filets dry. You want a little moisture on your fish for the seasoning and Panko to stick to.