Grilled Fish Tacos with Jalapeño Hummus

These Grilled Fish Tacos with Jalapeño Hummus are the perfect bite of crunchy slaw, crispy grilled fish and creamy jalapeño hummus, all wrapped up in a charred tortilla.

Disclosure – I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

Making the Perfect Grilled Fish Tacos

Living in California, there are no shortages of great fish tacos around. However, finding a grilled fish taco instead of fried fish is a bit tricky. So, I decided to try making my own. I also wanted to find a way to pack a lot of flavor without needing a million ingredients.

Flavors are Key

I have found that one of the most important parts of making a delicious grilled fish taco is to ensure that you are adding flavors into every step.

Since the base ingredients themselves (tortilla, fish, cabbage) are relatively bland, you have to jazz them up.

The Fish

Marinating the fish at least 30 minutes before using is a great way to add spices and flavor. I placed my cod filet in a big plastic bag and adding fresh lime juice, cumin, paprika, garlic, cayenne pepper and red pepper flakes.

When I was ready to grill the fish, I made the grill extra hot to really sear in those flavors. The fish only takes a few minutes on each side, so make sure you don’t over cook it.

The Cabbage Slaw

I used pre-shredded cabbage mix (from Trader Joe’s) to save time and I like that it includes green cabbage, purple cabbage and shredded carrots.

To the slaw, I added fresh lime juice, salt and pepper, cilantro, olive oil and just a touch of horseradish. The horseradish adds a little heat factor and blends together nicely with the fresh lime flavor of the slaw.

The longer the slaw marinades the more the flavors will soak in. I let mine sit for about 1 hour before using and it was delicious.

Creamy Hummus with a Kick

Hummus is not typically an ingredient found in fish tacos, but it works perfectly in this recipe!

Sabra hummus is a delicious way to jazz up any meal, including tacos. They have more than a dozen flavors and it’s just so versatile. I also feel good knowing that it’s a plant based protein so it not only adds a bit of nutrition to many recipes, but my vegetarian friends can enjoy it as well.

I used the Sabra Jalapeño flavored hummus and it was the perfect substitute for heavy sauces like sour cream or crema. The smooth and creamy texture paired so well with the crunchy slaw and crispy grilled fish.

Plus the Jalapeño flavored hummus gave just the right of kick to these Grilled Fish Tacos without being overpowering or too spicy.

Bonus points that I didn’t have to cut up a hot pepper because I always end up rubbing my eye and man that stings!

Putting it All Together

Setting up a build your own taco bar is one of my favorite ways to celebrate with others. Letting people make their own creations takes the stress off of making sure everyone is happy with their meal.

I found the cutest mini flour tortillas at the store, which I grilled over an open flame on the stove. My favorite way to build the Grilled Fish Taco was a heaping spoonful of Sabra Jalapeño hummus, topped with slaw, grilled fish, a sprinkling of chopped cilantro, and a squeeze of fresh lime. The perfect taco to enjoy any day of the week!

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Grilled Fish Tacos with Jalapeño Hummus

These Grilled Fish Tacos with Jalapeño Hummus are the perfect bite of crunchy slaw, crispy grilled fish and creamy jalapeño hummus, all wrapped up in a charred tortilla.

Course fish, taco

Cuisine Mediterranean

Keyword fish taco, grilled fish, hummus

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Total Time 36 minutes minutes

Servings 2 -6 servings

Author Brynn at The Domestic Dietitian

Ingredients

• 8 oz cod
• 4-8 corn or flour tortillas I used mini flour tortillas, which made 9 tacos
• 10 oz Jalapeno flavored Sabra Hummus
• Optional Garnish - lime wedges chopped cilantro
• Marinade for the Fish -
• Juice of 1 lime
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne
• pinch of red pepper flakes
• For the Slaw -
• 12-16 oz package shredded cabbage I used the slaw blend from trader joes
• Juice of 1 lime
• 2 tbsp chopped cilantro
• 1 tbsp olive oil
• 1 tsp horseradish
• salt and pepper to taste

Instructions

• Marinade the fish and place in the fridge at least 30 minutes before using
• While the fish marinades, combine the slaw ingredients in a medium sized bowl and allow to sit at room temperature until ready to use. If you are making in advance, place in fridge before using.
• Heat a grill over medium-high heat
• Place fish on grill and sear about 2-3 minutes on each side
• Fish will be flaky once finished, be careful not to overcook
• Remove fish from grill and cut into 1 inch pieces
• Over grill or open flame on stove, warm the tortillas until slightly charred
• To assemble the tacos - place 1-2 tbsp (depending on size of tortilla) Jalapeño flavored Sabra hummus on tortilla, top with 1/4 cup slaw mixture, add grilled fish, top with extra cilantro (if desired) and serve with a lime wedge.
• **serving size will depend on size of tortilla used. I used mini tortillas and served 3 per person.

If you are looking for even more delicious recipes featuring Sabra hummus, check out what my fellow The Recipe Redux friends created below…