Grilled Fish Cilantro Tacos (Printable)
Perfectly grilled fish with fresh cilantro, lime, and vibrant toppings in warm corn tortillas.
# What You'll Need:
→ Fish & Marinade
01 - 1.1 pounds white fish fillets (tilapia, cod, or mahi-mahi)
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon sea salt
08 - ¼ teaspoon black pepper
→ Tacos & Assembly
09 - 8 small corn tortillas
10 - 1 cup shredded red cabbage
11 - ½ cup diced tomatoes
12 - ½ cup crumbled feta or cotija cheese
13 - ½ cup fresh cilantro leaves, chopped
14 - 1 avocado, sliced
15 - Lime wedges, for serving
→ Sauce
16 - ½ cup sour cream or Greek yogurt
17 - 1 tablespoon lime juice
18 - 1 tablespoon chopped cilantro
19 - Salt and pepper, to taste
# How to Prepare:
01 - Whisk together olive oil, lime juice, cumin, paprika, garlic powder, salt, and pepper in a shallow bowl until fully combined.
02 - Add fish fillets to the marinade, turning to coat evenly. Let sit at room temperature for 15 minutes to absorb flavors.
03 - Heat grill to medium-high temperature (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Place marinated fish on the grill. Cook for 3 to 4 minutes per side until fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F. Transfer to a plate and rest for 5 minutes.
05 - Combine sour cream, lime juice, chopped cilantro, salt, and pepper in a small bowl. Mix until smooth and creamy. Refrigerate until assembly.
06 - Place corn tortillas directly on the grill for 30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean kitchen towel.
07 - Using two forks, break the rested fish into large chunks, about 1 to 2 inches in size, removing any bones if present.
08 - Layer each warmed tortilla with shredded cabbage, flaked fish, diced tomatoes, sliced avocado, crumbled cheese, and fresh cilantro. Drizzle generously with prepared sauce.
09 - Arrange tacos on a serving platter and accompany with fresh lime wedges. Serve immediately while tortillas are warm and fish is hot.
# Expert Advice:
01 -
- The marinade comes together in seconds but makes the fish taste like you've been marinating it all day
- You get that street taco vibe without tracking down a food truck or waiting in line
02 -
- Dont marinate the fish longer than 15 minutes or the lime will start to cook the flesh and it'll fall apart on the grill
- Let the fish rest after grilling even just a few minutes makes it easier to flake without shredding into nothing
03 -
- Set up a toppings bar and let everyone build their own tacos it's more fun and people can skip what they don't like
- Double the sauce recipe and use the extra as a dip for the extra tortillas that always seem to appear