Grilled Fish Cilantro Tacos (Print Version)
Tender grilled fish with lime and spices, topped with fresh vegetables and creamy cilantro sauce 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 Cook:
01 - Whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, sea salt, and black 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 the fish is opaque throughout and flakes easily 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 directly on the grill for 30 seconds per side until pliable and slightly charred. Wrap in a clean towel to keep warm.
07 - Using a fork, flake the rested grilled fish into large chunks, discarding any skin or bones.
08 - Layer each warm tortilla with shredded cabbage, flaked fish, diced tomatoes, avocado slices, crumbled cheese, and fresh cilantro. Drizzle generously with the cream sauce.
09 - Arrange tacos on a serving platter with fresh lime wedges on the side. Serve immediately while fish is still warm.
# Expert Advice:
01 -
- The fish marinade comes together in seconds but tastes like youve been planning it all day
- Everything hits the grill at once so the whole meal finishes in under 30 minutes
- People can customize their own toppings which means everyone leaves happy
02 -
- Dont overcook the fish because it will keep cooking slightly after you pull it off the grill
- Warm tortillas make or break the texture so dont skip this step even if it feels extra
- Pat the fish dry before marinating if it seems wet so the spices actually stick
03 -
- Use a fish basket or sheet of foil if youre worried about pieces falling through the grates
- Double the sauce because everyone always wants more than you think they will