Grilled Fish Cilantro Tacos (Print Version)
Flaky grilled fish with zesty spices, fresh toppings, and creamy lime sauce in warm corn tortillas.
# What You 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 Steps:
01 - In a shallow bowl, whisk together olive oil, lime juice, ground cumin, smoked paprika, garlic powder, sea salt, and black pepper until well combined.
02 - Add white fish fillets to the marinade, turning to coat evenly. Let stand for 15 minutes at room temperature.
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 just cooked through and easily flaked with a fork. Transfer to a plate and let rest for 5 minutes.
05 - While fish grills, combine sour cream (or Greek yogurt), lime juice, chopped cilantro, salt, and pepper in a small bowl. Mix until smooth and refrigerate until serving.
06 - Place corn tortillas on the grill for 30 seconds per side until warmed and slightly charred. Keep wrapped in a clean kitchen towel to maintain warmth.
07 - Flake the grilled fish into large chunks using a fork, discarding any skin or bones.
08 - Layer each tortilla with shredded red cabbage, grilled fish chunks, diced tomatoes, sliced avocado, crumbled cheese, and fresh cilantro. Drizzle with the prepared sauce.
09 - Arrange tacos on a serving platter with lime wedges on the side. Serve while warm.
# Expert Tips:
01 -
- The grilled fish stays incredibly moist while picking up gorgeous charred flavors that you just cannot achieve with pan frying
- Everything comes together in thirty minutes flat but tastes like something from a proper seaside restaurant
02 -
- Resist the urge to marinate the fish for longer than fifteen minutes or the acid will start breaking down the texture too much
- Letting the fish rest for a few minutes after grilling makes all the difference between dry and perfectly flaky
03 -
- Mix a little honey into the marinade if your fish is on the thinner side to help prevent overcooking
- Set up a toppings bar with extra sides like pickled onions or sliced radishes for a dinner party vibe