Grilled Fish Tacos
Fresh and healthy Grilled Fish Tacos loaded with cabbage, pico de gallo, and homemade crema, ready in under 30 minutes!
Equipment
- grill
- mixing bowl
- ziplock bag
Ingredients
Fish
- 1 pound lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod)
- salt to taste
- freshly ground black pepper to taste
- 2 Tablespoons oil (vegetable or canola)
- 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
- 8 pieces white corn tortillas
Fish Taco Sauce
- 0.5 cup sour cream
- ⅓ 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
Toppings
- Pico de gallo
- Cotija cheese
- Shredded cabbage
- fresh cilantro
- avocado
- lime wedges
- red onion
- hot sauce try Sriracha or Valentina
Instructions
Preparation
- Season the fish with a little salt and pepper on both sides.
- In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne.
- Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinate for 20-30 minutes.
- 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.
- Add the corn tortillas to the grill and warm for about 15 seconds on each side.
- Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
- Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
- Serve with a side of Authentic Mexican rice.
Notes
Find my tips for perfect fish tacos in the post.
Nutrition
Serving: 1tacoCalories: 327kcalCarbohydrates: 26gProtein: 6gFat: 22gSaturated Fat: 3gCholesterol: 9mgSodium: 346mgPotassium: 160mgFiber: 3gSugar: 1gVitamin A: 440IUVitamin C: 2.8mgCalcium: 78mgIron: 1.4mg
Tried this recipe?Let us know how it was!