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Seafood Tacos

Seafood Tacos make a quick dinner for any night of the week. Grilled catfish and shrimp served up with fresh salsa and the best fish taco sauce.

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Grilled Catfish is one of our favorites and Grilled Shrimp Tacos is always a top request on our grilling menus. We combine the two for the most delicious grilled fish and shrimp tacos.

Grilled seafood tacos with taco sauce.

Change up taco night with these delicious seafood tacos using any firm white fish or salmon in combination with shrimp for a family favorite dinner.

Ingredients Needed

  • Catfish Fillets
  • Large Shrimp
  • Olive Oil
  • Granulated Garlic
  • Dried Thyme
  • Smoked Paprika
  • Chili Powder
  • Kosher Salt
  • Black Pepper

Taco Sauce

  • Mayonnaise
  • Sour Cream
  • Lime Juice
  • Jalapeño
  • Ground Cumin
  • Granulated Garlic
  • Smoked Paprika
  • Kosher Salt

For the Tacos

Platter of grilled shrimp and fish for tacos.

Step By Step Directions

Bowl of catfish and shrimp cut into small pieces.

Cut catfish into bite size pieces. Peel and devein shrimp and cut into bite size pieces.

Seasoned shrimp and catfish pieces in a bowl for grilling.

Drizzle with olive oil and season with garlic, thyme, smoked paprika, chili powder, salt and pepper. Toss to coat.

Make the fish taco sauce in a bowl, combining mayonnaise, sour cream, lime juice, diced jalapeño, cumin, garlic, smoked paprika and salt. Cover and refrigerate until ready to serve.

Grilling shrimp and fish for tacos.

Prepare a grill fire and cook catfish and shrimp over indirect fire with the grill closed about 5 minutes.

Use a spatula to flip the fish and shrimp, continuing to cook until it reaches 145° using a digital meat thermometer.

Platter of grilled fish and shrimp with taco shells, toppings.

Remove to a serving platter.

2 seafood tacos on a platter with lime.

Toast the tortillas. Top with shrimp, cotija cheese, salsa fresca and fish taco sauce.

How to Store and Reheat

Store leftover grilled fish and shrimp in an airtight container in the refrigerator up to 2 days. Fish taco sauce can be refrigerated in a covered container up to 5 days.

Reheat in a skillet coated with butter or olive oil over medium heat, stirring often until heated through.

Side Dishes for Seafood Tacos

  • Coleslaw for BBQ is a great addition to any seafood dinner and the creamy dressing pairs well with the smoky seafood tacos.
  • Grilled Mexican Street Corn goes great with any Mexican inspired meal and it’s so simple to make on the grill.
Grilled seafood tacos on a platter.

Grilled Seafood Tacos are a light and delicious meal that is great for summer and this recipe comes together really fast for busy weeknights.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Seafood tacos on a plate with taco sauce.
Yield: 6 Servings

Seafood Tacos

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Seafood Tacos make a quick dinner for any night of the week. Grilled catfish and shrimp served up with fresh salsa and the best fish taco sauce.

Ingredients

  • 1 pound catfish fillets
  • 1 pound large shrimp, pealed and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground chili powder

Fish Taco Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • Juice of 1/2 lime
  • 1 tablespoon finely diced jalapeño
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt

Tacos

Instructions

  1. Cut fish and shrimp into bite size pieces.
  2. Drizzle with olive oil and season with garlic, thyme, smoked paprika, chili powder, salt and pepper.
  3. Toss to coat.
  4. Mix the fish taco sauce in small bowl by combining mayonnaise, sour cream, lime juice, diced jalapeño, granulated garlic, ground cumin, smoked paprika and salt. Cover and refrigerate until ready to serve.
  5. Prepare a grill fire to 350°.
  6. Grill catfish and shrimp over indirect fire, using a grill mat or grill pan if your grill grates are wide. Cook with the grill closed for 5 minutes.
  7. Use a spatula to turn the fish and shrimp. Continue cooking until internal temperature reaches 145°.
  8. Remove from the grill.
  9. Toast tortillas and top with grill fish and shrimp. Add cotija cheese, salsa fresca and drizzle with fish taco sauce.

Notes

Store leftover grilled fish and shrimp in an airtight container in the refrigerator up to 2 days. Fish taco sauce can be refrigerated in a covered container up to 5 days.

Reheat in a skillet coated with butter or olive oil over medium heat, stirring often until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 614Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 239mgSodium: 1505mgCarbohydrates: 35gFiber: 3gSugar: 6gProtein: 39g

Nutritional information is estimated and may not be accurate.

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