Grilled Hoki Fish Tacos with Cotija Cilantro Dressing

Fish tacos are the unofficial supper of summer and a quick, tasty meal any time of year! It’s simple to grill fresh fish filets, alongside seasonal veggies, and the creative combinations seem to never end! Today, zucchini, tomatoes and peppers (plus cabbage for crunch) take a turn in my Grilled Hoki Fish Tacos. This amazing 20-minute meal will make even more waves and earn even more raves thanks to the robust, full flavor of creamy Cotija Cilantro Dressing spooned on top.

Instead of frying fish, which can be messy and add unwanted calories, I prefer to keep fish “naked” and prepare with just a few seasonings. Hoki, a firm, moist and slightly sweet fish from New Zealand makes a great choice for tacos. Not only does it hold up well during grilling, it’s tasty and richer in Omega 3 fatty acids than most white-fleshed fish. However, feel free to substitute halibut, tilapia or whatever you’ve caught!!

To prepare, grill larger pieces of fish directly on the oiled grates of a gas or charcoal grill or use a wire mesh tray or grill basket for no-fuss results. Vegetables can also be tossed right in the grill basket or skewered up kebob style. Making fish tacos can be considered a freestyle art, so don’t be afraid to dive off from the recipe and grill up other produce (even fruits!) to nestle inside warm tortillas. 

While I often vary the protein, fruits and vegetables, and even type of tortilla used in my tacos, I rarely alter the creamy goodness drizzled on top – Cotija Cilantro Dressing and Dip from Litehouse Foods. Made with real cilantro leaves and full-flavored Cotija cheese, this thick, spoon-on dressing makes a creamy condiment for tacos, salads, and burgers that will leave you craving more.   

Grilled Hoki Fish Tacos with Cotija Cilantro Dressing

Serves 4 (8 tacos total) | Finish in 20 minutes
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These quick grilled fish and veggie tacos will have your taste buds reeling with off the hook flavor thanks to Cotija Cilantro Dressing spooned on top.

Ingredients

1 lb. Hoki fish filets
2 tablespoons olive oil (divided)
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 medium zucchini
1 medium yellow summer squash
1 cup grape tomatoes
4 to 8 baby bell peppers, assorted colors
2 cups shredded purple cabbage
½ cup Cotija Cilantro Dressing
2 tablespoons chopped fresh cilantro
1 lime, sliced into 8 wedges
8 corn tortillas

Directions

1. Heat gas or charcoal grill to approximate 400 F degrees.
2. Pat fish dry, brush tops and bottoms with ½ of olive oil.
3. In small bowl, mix together cumin, salt, chili powder and black pepper.
4. Sprinkle tops and bottoms of fish with about ½ of spice mixture, set aside remaining spice mixture.
5. Slice zucchini and yellow squash into 1/3” thick rounds, toss with remaining olive oil and the sprinkle with remaining spice mixture.
6. Lightly brush grates of grill with oil and place filets on top, cooking for about 4 to 5 minutes per side, a total of 8 to 10 minutes, or until white and flakey.
7. At same time, grill zucchini, squash, tomatoes and peppers either on skewers or in grill basket. Grill also for about 8 to 10 minutes, rotating or flipping halfway through grilling.


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