Grilled Fish Cilantro Tacos (Printable)
Perfectly grilled fish with zesty lime, fresh cabbage, and creamy cilantro 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 & pepper, to taste
# How-To:
01 - Whisk together olive oil, lime juice, cumin, paprika, garlic powder, salt, and pepper in a shallow bowl until thoroughly combined.
02 - Add fish fillets to the marinade, turning to coat completely. Let rest for 15 minutes at room temperature 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 3-4 minutes per side until the flesh is opaque 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 on the grill for 30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean kitchen towel.
07 - Break the rested grilled fish into large chunks using a fork, discarding any skin.
08 - Layer each warm tortilla with shredded cabbage, flaked fish, diced tomatoes, sliced avocado, crumbled cheese, and fresh cilantro. Drizzle generously with the prepared sauce.
09 - Arrange tacos on a serving platter with lime wedges on the side. Serve immediately while tortillas are warm and fish is tender.
# Expert Advice:
01 -
- The marinade does double duty, infusing the fish with smoky depth while creating gorgeous grill marks
- Everything hits the table at once, so everyone can customize their own perfect stack
02 -
- Dont marinate the fish longer than thirty minutes or the acid will start to break down the texture
- Let the fish rest for a few minutes after grilling so it stays moist when you flake it
03 -
- If your grill is smoking too much, move the fish to a cooler part of the grates
- Squeeze extra lime over the finished tacos right before eating