The roasted tomato salsa that goes with these amazing fish tacos is to die for. Roasting the tomatoes first gives them a depth of flavor that balances the fish perfectly.

Would you like to save this recipe?

Enter your email below, and we'll send it to your inbox. Plus get great recipes from us every week! Unsubscribe anytime.

I love grilled fish tacos, and I’ve been wanting to make and share a recipe here for grilled fish tacos for a while now. I don’t know what’s taken me so long! My neighbor owns a Mexican restaurant. It’s the perfect little neighborhood gathering place. Kinda like Cheers. Remember that show? Anyhow, whenever I go there, I always, always, always order the fish tacos. They don’t even bother giving me a menu anymore. It’s such a treat. I don’t make them much at home. I don’t cook often with fish at all. I sort of default to chicken. I have more chicken recipes in my repertoire. After eating these, I really think that needs to change.

I know that many are thinking about fall recipes, comforting soups and stews, and all things pumpkin! Here in Arizona, though, it’s grilling weather! It’s finally cool enough outside that you don’t mind being out there, standing in front of a hot grill.

I chose halibut for this recipe. It’s sturdy, doesn’t flake easily, and can stand up to the grill. Some other good fish choices are cod or sea bass. You want to avoid a flaky fish, like talapia. Kinda like that friend who makes plans with you but doesn’t follow through. Flaky. Yeah, I try to avoid flaky people and fish, at least for this recipe. Flaky is good for pie crust though. Yum!

Okay, back to these fabulous grilled fish tacos. What makes them so fabulous, you might ask? I’m glad you asked. I think grilled fish tacos are fabulous regardless, but what makes these special is the roasted tomato salsa. As I mentioned in my Roasted Red Pepper Pesto post, roasting lends a rich smoky flavor, in this case to the tomatoes, adding depth of flavor to the experience of eating. It adds dimension. I’ve had many grilled fish tacos, but these are unique, and I believe it is the roasted tomato salsa that makes them so.

Now these are wonderfully paired as well with Pico de Gallo or salsa fresca. I’ve shared a recipe for that here, but if you simply don’t have the energy to make your own, you can easily pick up a jar of your favorite salsa, or just go with the roasted tomato salsa alone. Actually I recommend that.

I truly hope you enjoy these. If this is your first time here, and you like what you see, I would love it if you would sign up for my mailing list. I will never share your email address with third-parties, but I will share more tasty recipes, and wouldn’t want you to miss a single one. The sign up form is right here on this page. Looking forward to have you on board!

Prep Time:30

Cook Time:30

Total Time:1

Ingredients

Roasted Tomato Salsa

2 medium tomatoes cut into wedges
1/2 large red onion cut into wedges
1/4 tsp salt
1/2 cup cilantro leave packed
1-2 tsp chipotle pepper in adobo sauce optional

Pico de Gallo (salsa fresca)

1 cup finely chopped red onion
2 limes juiced
1 jalapeno pepper seeded and finely chopped
2-1/2 cups Roma tomatoes seeded and chopped
1/2 cup chopped fresh cilantro
1 tsp salt

Fish Tacos

1 lb fresh cod, halibut, or sea bass Choose a sturdy fish that doesn't flake easily. Fresh is best, but frozen can be used.
1 tbsp olive oil
1/2 tsp ground cumin or chili powder
1/2 tsp salt
1/4 tsp black pepper
8 6-inch flour tortillas
1/4 cup sour cream
1/2 cup salsa fresca (Pico de Gallo)

US Customary - Metric

Instructions

Roasted Tomato Salsa

Preheat oven to 450 degrees F. Place tomatoes and onion in a shallow foil-lined baking pan. Drizzle with 1 tbsp of oil. Sprinkle with salt; toss to coat Roast 20 to 30 minutes or until browned. Cool slightly.
In a food processor place roasted vegetables and cilantro. Process until smooth, gradually adding remaining oil with motor running. Add chipotle to taste (optional).

Pico de Gallo (salsa fresca)

Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for five minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

Fish Tacos

Brush fish with oil. Season with cumin, salt and black pepper. Grill, uncovered, directly over medium heat 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily when tested with a fork, turning once.
Warm tortillas on the grill rack 30 seconds on each side or until grill marks appear. Serve fish in tortillas with sour cream, Roasted Tomato Salsa, and salsa fresca. Garnish with fresh cilantro.