Deluxe Double Decker Fish Tacos
Experience a fiesta of flavors with our Deluxe Double Decker Fish Tacos! This recipe features succulent marinated and grilled tilapia filets layered between soft flour tortillas and crispy corn taco shells. The dish is enhanced with creamy refried black beans that deliver a hearty punch of protein, elevating it from a simple taco to a delightfully filling meal. Fresh shredded cabbage and vibrant diced tomatoes provide the perfect crunch and zest, while a zesty sauce infused with jalapeños and spices adds a kick without overwhelming the palate. Perfect for family gatherings or cozy dinners, these tacos are sure to impress and satisfy everyone at the table. Serve with lime wedges for that tangy finish and enjoy with a refreshing cold drink!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Plain yogurt
1/2 cup
Mayonnaise
1/2 cup
Bottled lime juice
3 teaspoons
Seeded and minced jalapeno peppers
1 1/2 teaspoons (Adjust to taste)
Minced capers
1 teaspoon
Dried oregano
1/2 teaspoon
Ground cumin
1/2 teaspoon
Dried dill weed
1/2 teaspoon
Ground cayenne pepper
1/2 teaspoon
Tilapia fish fillets (or other firm white fish)
2 lbs
Bottled lime juice
1 1/2 tablespoons
Seeded and minced jalapeno peppers
2 teaspoons (Adjust to taste)
Olive oil
2 tablespoons
Refried black beans
16 ounces (Warmed up)
Flour tortillas
8 (Soft taco size)
Crispy taco shells
8
Shredded cabbage & carrots (coleslaw mix)
8 ounces
Fresh diced tomato
1 cup
Peeled seeded and slivered cucumber
3/4 cup (Optional but a great taste addition)
Limes
2 (Cut into quarters)
Instructions
1
In a medium bowl, combine yogurt, mayonnaise, lime juice, minced jalapeños, capers, oregano, cumin, dill weed, and cayenne pepper. Mix well, cover, and refrigerate to allow the flavors to meld.
2
Prepare the fish marinade by mixing lime juice, olive oil, and minced jalapeños in a separate bowl. Rinse the tilapia fillets under cold water and pat dry. Add the tilapia to the marinade, ensuring an even coating. Cover with plastic wrap and allow to marinate in the refrigerator until the grill is preheated.
3
Heat your grill to medium-high. Once hot, remove the fish from the marinade and lightly sprinkle chili powder on both sides if desired (optional). Oil the grill grate to prevent sticking.
4
Grill the fish for about 4-5 minutes on each side or until it flakes easily with a fork, totaling around 10 minutes. After cooking, cut the fish into 8 equal portions, wrap in aluminum foil, and keep warm in an oven preheated to 170°F.
5
On the grill, warm the flour tortillas until soft, then wrap in foil to keep warm.
6
Set up an assembly line of ingredients on a large platter: crispy taco shells, grilled fish, sauce, coleslaw mix, diced tomatoes, tortillas, and warm refried black beans.
7
To construct the double decker tacos, place a portion of grilled fish into each crispy taco shell, top with sauce, coleslaw, tomatoes, and optional cucumber slivers. Nestle the filled taco into a warm flour tortilla, wrapping it gently around the taco shell.
8
Wrap each assembled double-decker taco in foil to keep warm until ready to serve.
9
Serve each taco with lime wedges and enjoy alongside corn on the cob and a refreshing fruit salad. Pair with your favorite beer or fruit daiquiris to complete the meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Deluxe Double Decker Fish Tacos?
Deluxe Double Decker Fish Tacos are a hearty meal featuring marinated grilled tilapia, refried black beans, and fresh toppings layered between a crispy corn shell and a soft flour tortilla.
What kind of fish is best for this recipe?
The recipe recommends tilapia fillets, but any firm white fish such as cod, mahi-mahi, or halibut can be used.
How do you make a taco double decker?
You assemble the fish and toppings in a crispy taco shell and then nestle that shell inside a warm flour tortilla, often using refried beans to help the two shells stick together.
What is in the taco sauce?
The sauce is made from a blend of plain yogurt, mayonnaise, lime juice, minced jalapeños, capers, oregano, cumin, dill weed, and cayenne pepper.
How long should I marinate the fish?
The fish should be marinated in lime juice, olive oil, and minced jalapeños for at least as long as it takes to preheat your grill to medium-high.
What temperature should I grill the fish at?
You should heat your grill to medium-high heat before adding the tilapia fillets.
How long does it take to grill the tilapia?
The tilapia typically takes about 4-5 minutes per side, for a total of approximately 10 minutes, or until the fish flakes easily with a fork.
Are these fish tacos spicy?
The recipe includes jalapeños and cayenne pepper which add a zesty kick, but you can adjust the spiciness by using more or fewer jalapeño seeds.
What kind of beans are used in this recipe?
This recipe uses 16 ounces of warmed refried black beans to add heartiness and protein.
What vegetables are used for the taco toppings?
The tacos are topped with a coleslaw mix (shredded cabbage and carrots), fresh diced tomatoes, and optional slivered cucumber.
Can I use fresh lime juice instead of bottled?
Yes, fresh lime juice is an excellent substitute for bottled lime juice and can offer a more vibrant citrus flavor.
What size flour tortillas should I use?
Soft taco size flour tortillas are recommended as they are the perfect size to wrap around the standard crispy corn taco shells.
How do I keep the components warm during assembly?
Keep the grilled fish and warmed tortillas wrapped in aluminum foil in an oven preheated to 170°F until you are ready to assemble and serve.
Can I bake the tilapia if I don't have a grill?
Yes, you can bake the fish in an oven at 400°F for about 10-12 minutes until it is cooked through and flakes easily.
What is the purpose of the capers in the sauce?
Capers add a salty, briny depth of flavor that pairs perfectly with the yogurt-based sauce and grilled fish.
Is this a healthy recipe?
Yes, it uses grilled tilapia, black beans for protein, and fresh vegetables, making it a nutritious and filling meal option.
How many servings does this recipe provide?
The recipe makes 8 double-decker tacos, which typically serves 4 to 8 people depending on appetite.
What sides should I serve with fish tacos?
These tacos go great with corn on the cob, a fresh fruit salad, and lime wedges for extra zing.
Can I use frozen tilapia fillets?
Yes, but you should thaw them completely and pat them dry before marinating to ensure they grill properly and don't become soggy.
How should I prepare the cucumber topping?
The cucumber should be peeled, seeded, and cut into thin slivers before being added as a topping.
What is in the fish marinade?
The marinade is a simple mixture of 1.5 tablespoons of lime juice, 2 tablespoons of olive oil, and 2 teaspoons of minced jalapeño peppers.
Is it necessary to oil the grill grate?
Yes, oiling the grill grate is important to prevent the tilapia fillets from sticking and breaking apart.
How do I know when the fish is finished cooking?
The fish is done when it is opaque throughout and can be easily pulled apart into flakes with a fork.
Can I make the zesty sauce ahead of time?
Yes, making the sauce ahead of time and refrigerating it allows the flavors of the spices and jalapeños to meld together better.
What beverage pairs well with these tacos?
These tacos pair well with your favorite beer or refreshing fruit daiquiris.
Do I have to use chili powder?
No, the chili powder is an optional addition to sprinkle on the fish before grilling for extra color and flavor.
How do I assemble the layers of the double decker taco?
Place grilled fish, sauce, and veggies in a crispy shell. Then wrap a soft tortilla (optionally spread with beans) around the outside of the crispy shell.
What kind of cabbage should I use?
A standard pre-shredded coleslaw mix of cabbage and carrots works best for texture and convenience.
How much fish do I need?
The recipe calls for 2 pounds of tilapia fish fillets, which are then cut into 8 equal portions.
Are the jalapeño peppers seeded or unseeded?
The recipe specifies seeding the jalapeños before mincing them to control the heat level.