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Grilled Fish Tacos
These healthy Grilled Fish Tacos are quick and easy, made with fresh ingredients, and cooked in 15 minutes on the grill, making them a great anytime meal! Flaky white fish, shredded cabbage, and smooth crema are all loaded into soft corn tortillas for the ultimate summer taco meal!
Prep Time
30 mins
Cook Time
30 mins
Servings: 4
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 pound cod
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Cilantro Lime Crema
- 1 cup sour cream
- ⅓ cup cilantro
- 1 teaspoon lime juice freshly squeezed
- 1 clove garlic minced
- ¼ teaspoon salt
Tacos
- corn tortillas
- shredded cabbage
- cotija cheese crumbled (or queso fresco)
- avocado sliced
Instructions
Cilantro Lime Crema (prepare first to allow time to chill)
- Add the sour cream, cilantro, lime juice, garlic and salt to a food processor.
- Pulse until sauce is smooth and creamy.
- Pour into a jar, cover and let chill for at least 30 minutes before serving.
Cup of Yum
Grilled Fish
- Preheat grill to 400-425 degrees F.
- Combine the fish taco seasoning ingredients in a small bowl (chili powder, cumin, salt, garlic and onion powders).
- Remove the cod from the refrigerator, cut into pieces that are approximately 2x3 inches if needed.
- Rub a small amount of extra virgin olive oil all over the cod.
- Evenly sprinkle the seasoning all over the cod.
- Brush a small amount of oil on the grill grates.
- Place the fish directly on the grates and cook uncovered for 3-4 minutes, then gently flip the fish when it easily releases from the grates (don’t force it) and cook the other side another 2-3 minutes.
- The fish should reach an internal temperature of 130-135 degrees F.
- Remove the fish from the grill and place on a plate or cutting board.
- Gently flake the fish to large chunks for serving on tacos.
Tacos
- Warm the tortillas on a skillet or over a gas grill flame, or on the grill until warmed and edges are lightly charred.
- Layer shredded cabbage, flaked grilled fish, sliced avocado, cotija cheese and a drizzle of cilantro lime crema.
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
4g
(1%)
Protein
22g
(44%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
83mg
(28%)
Sodium
380mg
(16%)
Potassium
573mg
(16%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
646IU
(13%)
Vitamin C
3mg
(3%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 380mg | 16% |
| Potassium | 573mg | 12% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.