On a recent work trip to Hawaii, we came across a food truck gold mine – a dusty little lot filled with an impressive selection of cuisine including Cajun shrimp, French crepes, and Hawaiian ahi bowls. The decision was tough but we couldn’t resist the local fish tacos – fresh mahi-mahi to be exact. Yum. Now with summer on its way, we’re excited to start grilling our own fish tacos. Not only are they simple to prepare and healthy to eat, they’re the best excuse we know of to spend time outside on a weeknight in your flip-flops. #Aloha

See a few photos from the trip and get the recipe for your own backyard fish tacos below!



Dat Taco ShackDat Taco Shack… North Shore, Oahu

beach shotAs you eat your fish tacos, remember to channel your inner aloha.  – Kailua Beach, Kailua, HI

FishTacos_4Summer’s BFF. Fish Tacos!


Simple Grilled Fish Tacos

Halibut is a lean, firm white fish that holds up well on the grill. If you want to go for a Hawaiian theme, use mahi-mahi. Sea bass would also work well. Look for crema Mexicana in the refrigerated section at the supermarket. If you can’t find it, substitute sour cream thinned with little water until it’s a drizzling consistency. One of these tacos paired with a tossed green salad makes a fresh, light supper.

Prep time: 10 min | Cook time:  15 min


1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne

1 (1-pound) halibut filet

1 cup shredded green OR red cabbage OR a combination

1/2 cup thinly sliced red onion

Olive oil

1 package La Tortilla Factory Organic, Non-GMO White Corn & Wheat Tortillas or La Tortilla Factory Hand Made Style Tortillas, White Corn  

1/4 cup crema Mexicana (optional)

Chopped cilantro, for garnish

1 lemon, cut into 6 wedges


Preheat grill.

Combine first 4 ingredients; sprinkle over fish. Let stand while grill preheats. Combine cabbage and onion in a medium bowl.

Brush fish with oil. Grill 7-8 minutes on each side or until desired degree of doneness. Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Transfer tortillas to a work surface.

Break fish into large chunks. Top tortillas evenly with fish and cabbage mixture. Drizzle evenly with crema Mexicana. Garnish with cilantro and serve with lemon wedges.

Number of Servings: 6

Per Taco (includes crema Mexicana)

Calories: 190 | Total fat: 5 grams | Total carbohydrates: 16 grams | Dietary fiber: 1 grams | Protein: 19 grams