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.

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 ...

Ember & Rye Grilled Fish Tacos. Ingredients: 12 oz. sea bass, thinly sliced Achiote marinade (recipe follows) Pineapple Pico de Gallo (recipe follows) Chipotle Mayo (recipe follows) ...

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.

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.

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.

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.

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.