Mini Grilled Fish Tacos



25 min


35 min


4 servings

Mini Grilled Fish Tacos

Photo: Rob Caruso

Use cookie cutters to trim large tortillas down to size to make theses fish tacos easier for small hands (and mouths).


  • 6 large corn tortillas , or flour tortilla
  • 1 tbsp canola oil
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 large skin-on rainbow trout fillet , (about 400 g)
  • 1/2 cup sour cream
  • 2 cups shredded iceberg lettuc
  • 2 plum tomatoes , finely chopped
  • 2 cups finely chopped pineapple , or mango
  • 1/2 cup chopped cilantro


  • Brush one side of tortillas with oil, then stack. Cut out smaller tortillas (perfect for small hands) using a 4-in. or 4 1/2-in. round cookie cutter. You should have 18. Wrap tortillas in plastic wrap and set aside.
  • Preheat barbecue to medium-high.
  • Stir honey with paprika and salt in a small bowl until it forms a paste. Pat fish dry. Rub paste all over flesh of fish.
  • Oil frill. Barbecue fish skin-side down, with lid open, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, 15 to 17 min for every in. of thickness.
  • Barbecue mini tortillas until grill marks appear, about 10 sec per side.
  • Slide a thin metal spatula between fish skin and flesh, then lift fillet off skin and onto a cutting board.
  • Cut fish into bite-sized pieces. Serve on grilled tortillas, topped with sour cream, lettuce, tomatoes, pineapple and cilantro.

Nutrition (per serving)

  • Calories
  • 392,
  • Protein
  • 26 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 14 g,
  • Fibre
  • 4 g,
  • Sodium
  • 837 mg.


Bake tortilla scraps on a baking sheet in a 400F oven until crisp, 5 to 7 min, then crumble into pieces and sprinkle on your tacos.

Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.