Fish tacos tend to fall into one of two categories: fried or grilled. As with many things in life, there is no right or wrong answer, only what you like — or feel like making in the moment.

Grill the Fish: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the fish for about 3-4 minutes per side, depending on thickness, until it’s opaque ...

Taco: 12 corn tortillas; ½ cup cotija crumbled; 2 limes cut into wedges; Sauce: ½ cup sour cream; ⅓ cup mayonnaise; ½ of a bunch of cilantro, thick stems removed ...

Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt. Grill over high heat until lightly charred and pink within, about 3 minutes per side.

Grilled Fish Tacos. “This recipe tacks toward a new California style that puts a different spin on the classic Baja fish taco,” Nourish columnist Ellie Krieger writes.

Chelsea and Abby from The Stock Market in Shawano joined Fox 11 Living to show us a recipe perfect for the 4th of July!

To illustrate, that whopper took about 40 minutes total, but smaller fish — the recipe below calls for 2- or 3-lb. swimmers — will cook through to tender with 6-10 minutes on each side.

This al pastor recipe is very versatile in that way. You can make the adobo and the pineapple pico de gallo ahead of time, then use them on different proteins or vegetables throughout the week.

Pour the jalapeño pickling juice into a medium bowl. Stir in the sugar until dissolved. Place the red onion in a colander and rinse under cold water for 1 minute.

Here are a few fish taco recipes from our archives that will also help you soak up the elusive beachy, summer vibes we so often associate with them. No sand required! 1.