Grilled Fish Cilantro Tacos (Printer-friendly)
Perfectly grilled white fish with fresh cilantro, crisp cabbage, and tangy lime crema in warm corn tortillas.
# What You’ll Need:
→ Fish & Marinade
01 - 1.1 pounds white fish fillets (such as 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 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Tacos & Assembly
09 - 8 small corn tortillas
10 - 1 cup shredded red cabbage
11 - 1/2 cup diced tomatoes
12 - 1/2 cup crumbled feta or cotija cheese
13 - 1/2 cup fresh cilantro leaves, chopped
14 - 1 avocado, sliced
15 - Lime wedges, for serving
→ Sauce
16 - 1/2 cup sour cream or Greek yogurt
17 - 1 tablespoon lime juice
18 - 1 tablespoon chopped cilantro
19 - Salt & pepper, to taste
# How to Make It:
01 - In a shallow bowl, whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, sea salt, and black pepper until well combined.
02 - Add fish fillets to the marinade, turning to coat evenly. Let stand 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 flesh is opaque and flakes easily with a fork. Transfer to a plate and let rest for 5 minutes.
05 - While fish cooks, combine sour cream, 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 in a clean kitchen towel.
07 - Using a fork, flake the rested grilled 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 generously with cream sauce.
09 - Arrange tacos on a platter and serve immediately with fresh lime wedges for squeezing over the top.
# Expert Tips:
01 -
- The grilled fish stays incredibly moist while picking up that gorgeous smoky char flavor
- Everything comes together in thirty minutes but tastes like you spent all day planning
02 -
- Dont marinate the fish longer than fifteen minutes or the lime will start to cook the flesh and make it mushy
- Let the fish rest for a few minutes after grilling so the juices redistribute and dont run out when you cut it
03 -
- Oil your grill grates right before adding the fish and wipe off excess with a paper towel for the best nonstick surface
- Warm tortillas in a clean kitchen towel to keep them soft and pliable while you assemble the tacos