Grilled Fish Tacos
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
327 kcal
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Course
Main Course
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Cuisine
Mexican
Grilled Fish Tacos
Description
This recipe uses lean white fish such as tilapia or cod, seasoned with salt and pepper, then marinated with lime juice, garlic, and a blend of chili powder, cumin, paprika, and optional cayenne for mild heat. The marinade imparts flavor and helps tenderize the fish.
After marinating for 20–30 minutes, the fish is grilled quickly on oiled grates to develop slight char and retain moisture, flipping once. Corn tortillas are warmed on the grill to soften and enhance flavor.
The cooked fish is rested briefly, then gently broken into pieces and assembled on tortillas with shredded cabbage, pico de gallo, a creamy sauce combining sour cream, mayonnaise, lime juice, and spices, and additional garnishes such as cotija cheese and avocado. The combination of smoky fish, crisp vegetables, and zesty sauce creates a pleasing contrast.
Suggested sides include authentic Mexican rice to complement the tacos for a full meal.
Ingredients
- 1 pound tilapia halibut, mahi mahi, snapper, cod, lean white fish fillets
- salt freshly ground
- black pepper freshly ground
- 2 Tablespoons neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 small lime , juiced
- 1 clove garlic , minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional
- 8 white corn tortillas
Fish taco sauce:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 small lime , juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- ¼ teaspoon salt
- 1 teaspoon sriracha hot sauce , or to taste
Toppings:
- Pico de Gallo
- cotija cheese
- cabbage shredded
- cilantro fresh
- avocado
- lime wedges
- red onion
- hot sauce (try siracha or valentina)
Instructions
- 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, cayenne.
- Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
- Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), 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
- Marinate the fish for 20-30 minutes to enhance flavor and tenderness.
- Grill fish over medium-high heat for 3-4 minutes per side, depending on thickness.
- Warm corn tortillas on the grill for 15 seconds each side before assembling tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 346mg | 14% |
| Potassium | 160mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 78mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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