Grilled Fish Cilantro Tacos (Printable)
Perfectly grilled fish with zesty spices, fresh toppings, and creamy sauce in warm corn tortillas.
# 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 - ½ tsp garlic powder
07 - ½ tsp sea salt
08 - ¼ tsp 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 tbsp lime juice
18 - 1 tbsp chopped cilantro
19 - Salt & pepper, to taste
# Directions:
01 - Whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, salt, and black pepper in a shallow bowl until fully combined.
02 - Place fish fillets in the marinade, turning to coat both sides thoroughly. Let sit 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 3-4 minutes per side until the flesh is opaque and flakes easily with a fork. Remove from heat and let rest for 5 minutes.
05 - Combine sour cream (or Greek yogurt), lime juice, chopped cilantro, salt, and pepper in a small bowl. Mix until smooth and refrigerate until ready to serve.
06 - Place corn tortillas on the grill for 30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean kitchen towel.
07 - Using a fork, break the cooked fish into large chunks, discarding any skin or bones.
08 - Layer each tortilla with shredded cabbage, flaked fish, diced tomatoes, sliced avocado, crumbled cheese, and fresh cilantro. Drizzle with cream sauce.
09 - Arrange tacos on a platter and serve immediately with lime wedges on the side for squeezing over the top.
# Expert Suggestions:
01 -
- The contrast between warm smoky fish and cool crisp toppings hits every craving at once
- Ready in thirty minutes but tastes like something from a seaside taco stand
- Customizable enough that everyone can build their perfect version
02 -
- Don't marinate longer than 15 minutes or the lime will start breaking down the fish too much
- Let the fish rest for a few minutes after grilling so the juices redistribute
- Warm your tortillas properly or they'll crack when you try to fold them
03 -
- Oil your grill grates right before cooking, not ahead of time, for the best nonstick results
- Buy fish the same day you plan to grill it for the freshest flavor