Grilled Fish Cilantro Tacos (Printable)

Perfectly grilled fish tacos with fresh cilantro, crisp cabbage, and zesty lime cream. A light, flavorful meal ready in 30 minutes.

# What You Need:

→ Fish & Marinade

01 - 1.1 lbs white fish fillets (tilapia, cod, or mahi-mahi)
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp sea salt
08 - 0.25 tsp black pepper

→ Tacos & Assembly

09 - 8 small corn tortillas
10 - 1 cup shredded red cabbage
11 - 0.5 cup diced tomatoes
12 - 0.5 cup crumbled feta or cotija cheese
13 - 0.5 cup fresh cilantro leaves, chopped
14 - 1 avocado, sliced
15 - Lime wedges for serving

→ Sauce

16 - 0.5 cup sour cream or Greek yogurt
17 - 1 tbsp lime juice
18 - 1 tbsp chopped cilantro
19 - Salt and pepper to taste

# How To Make It:

01 - Combine olive oil, lime juice, cumin, paprika, garlic powder, salt, and pepper in a shallow bowl.
02 - Add fish fillets to the marinade, coating thoroughly. Let rest for 15 minutes.
03 - Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Place fish on the grill and cook for 3-4 minutes per side until just cooked through and flaky. Remove and let rest briefly.
05 - While fish grills, mix sour cream, lime juice, chopped cilantro, salt, and pepper in a small bowl until smooth.
06 - Place tortillas on the grill for 30 seconds per side until pliable and lightly charred.
07 - Flake the grilled fish into large chunks using a fork.
08 - Layer cabbage, fish, tomatoes, avocado, cheese, and cilantro on each tortilla. Drizzle with sauce.
09 - Serve immediately accompanied by fresh lime wedges.

# Expert Advice:

01 -
  • The lime spiked marinade transforms mild fish into something crave worthy in just 15 minutes
  • Everything comes together faster than delivery would arrive
  • These tacos hit that perfect balance between refreshing and satisfying
02 -
  • Dry the fish fillets with paper towels before marinating or the spices will not stick properly
  • Let the fish rest for a few minutes after grilling so the juices redistribute
  • Do not overcook the fish because it will continue to flake and become dry
03 -
  • Warm your tortillas in a dry cast iron skillet if you do not want to fire up the grill
  • Keep the flaked fish in larger chunks rather than shredding it too fine

Return