Go Back

Grilled Fish Tacos

Delicious and healthy grilled fish tacos loaded with lean protein and fresh vegetables, perfect for busy weeknights or meal prep.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Fish Marinade
  • 1 pound lean white fish fillets (tilapia, halibut, mahi-mahi, snapper, cod)
  • Salt and freshly ground black pepper to taste
  • 2 Tablespoons oil (vegetable or canola oil)
  • 1 small lime, juiced
  • 1 clove garlic, minced
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon paprika
  • 0.25 teaspoon cayenne, optional to taste
Taco Assembly
  • 8 pieces white corn tortillas
  • 0.5 cup sour cream
  • 1/3 cup mayonnaise
  • 1 small lime, juiced
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon salt
  • 1 teaspoon Sriracha hot sauce, or to taste
  • Pico de gallo
  • Cotija cheese
  • Shredded cabbage
  • Fresh cilantro
  • Avocado
  • Lime wedges
  • Red onion
  • Hot sauce (try Sriracha or Valentina)

Method
 

Preparation
  1. Season the fish with a little salt and pepper on both sides.
  2. In a mixing bowl, whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne.
  3. Add the fish to a large ziplock bag and pour the marinade over the fish. Seal the bag and allow the fish to marinate for 20-30 minutes.
Cooking
  1. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish fillets for about 3-4 minutes on each side, flipping only once.
  2. Add the corn tortillas to the grill and warm for about 15 seconds on each side.
  3. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
Serving
  1. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce, and other desired toppings.
  2. For the best serving ideas, load up your tacos with plenty of shredded cabbage, fresh pico de gallo, and a squeeze of lime. Avocado adds healthy fats, while cilantro provides a fresh burst of flavor.

Notes

To store leftover grilled fish tacos, keep the fish, tortillas, and toppings separate in airtight containers. The fish will stay fresh in the refrigerator for up to 3 days. If you're looking to store it for longer, freeze the fish alone, as the tortillas do not freeze well.