Fish tacos come as a welcome addition to a summer barbecue. We’ve spiced these up with a smoky mix, which will make a total splash on your Taco Bar. This recipe is just one of the recipes for our Taco Bar Buffet.

Grouper and mahi mahi are available in nice thick fillets, making them perfect for grilling. They won’t fall apart, especially if you use a fish basket to grill them. In this recipe, we’ve added a smoky, slightly hot spice mix to both sides. Suggested taco combo: Grilled Blackened Grouper with White Peach Salsa, arugula, and fresh jalapeño.

MAKES ENOUGH FOR 12 TACOS

MAKE THE SMOKY SPICE MIX

1 tsp Safinter Smoked Spanish paprika
1 1/2 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 1/2 tsp garlic salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp cornstarch

In a small bowl, mix ingredients together. Store extra in a glass jar in cool spot.

MAKE THE GROUPER

Smoky Spice Mix
3 LB grouper or mahi mahi fillets, skin removed

Sprinkle spice mix over both sides of filets. Grill on hot bbq inside a fish basket about 1–2 min on each side, depending on thickness of the fillet. Remove from basket onto serving platter.

HOBNOBMAG Recipe Taco Bar Blackened Grouper

If you make the fish ahead of time, when you are ready to serve the tacos: Reheat fish in the microwave, or in the fish basket on the top shelf of the grill. Break into large chunks and place in a bowl on the taco bar buffet. We’ve got more recipes for pork, chicken, beef, and vegetarian tacos at this link.

Other Fish Taco recipes on Hobnob:

Fish Tacos with Style: Macadamia Crusted Halibut with Sweet Sour Mayo Sauce 

Learn to Make Alex Stupak of Empellon Taqueria’s Delectable Crispy Fish Tacos with Cabbage and Lime Mayo

See the complete menu and strategies for hosting weekend guests in style: 06 Three Day Party