Jul 13 2026
Restaurants›Hugo's Frog Bar & Fish House›Grilled Fish Tacos Recipe

Grilled Fish Tacos Recipe

Inspired by Hugo's Frog Bar & Fish House
Time1h 30m
Serves4

Spicy Marinade, Mango Guacamole, Pickled Red Onion, Shaved Slaw & Salsa Verde

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Ingredients

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Fish Marinade

Mango Guacamole

Pickled Red Onion

Shaved Slaw

Salsa Verde

Taco Assembly

Method

Fish Marinade

  1. 1

    Prepare the Marinade

    In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until well combined.

  2. 2

    Marinate the Fish

    Add the fish fillets to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Mango Guacamole

  1. 3

    Make the Guacamole

    In a bowl, mash the ripe avocados until smooth. Stir in the diced mango, lime juice, chopped cilantro, and salt to taste. Mix well and set aside.

Pickled Red Onion

  1. 4

    Pickle the Onions

    In a saucepan, combine the sliced red onion, apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool before transferring to a jar. Refrigerate for at least 30 minutes.

Shaved Slaw

  1. 5

    Prepare the Slaw

    In a large bowl, combine the shredded cabbage and carrots. Drizzle with lime juice and season with salt to taste. Toss to combine and set aside.

Salsa Verde

  1. 6

    Prepare the Salsa

    In a blender, combine the quartered tomatillos, fresh cilantro, jalapeño, lime juice, and salt. Blend until smooth. Adjust seasoning as necessary.

Grilling the Fish

  1. 7

    Grill the Fish

    Preheat the grill to medium-high heat. Remove the fish from the marinade and grill for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Taco Assembly

  1. 8

    Assemble the Tacos

    Warm the corn tortillas on the grill for about 30 seconds on each side. Place a piece of grilled fish on each tortilla, top with mango guacamole, pickled red onions, shaved slaw, and a drizzle of salsa verde. Serve with lime wedges on the side.

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