Grilled Fish Cilantro Tacos (Printable)
Tender grilled fish with fresh cilantro, crunchy vegetables, and creamy lime sauce nestled in warm corn tortillas.
# What You'll 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, paprika, garlic powder, salt, and pepper in a shallow bowl until thoroughly combined.
02 - Add fish fillets to the bowl, turning to coat evenly. Let marinate at room temperature for 15 minutes, turning once halfway through.
03 - Heat grill to medium-high temperature (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Place fish on the grill and cook for 3-4 minutes per side until just cooked through and flakes easily with a fork. Transfer to a plate and let rest for 5 minutes.
05 - While fish grills, combine sour cream, lime juice, chopped cilantro, salt, and pepper in a small bowl. Stir until smooth and refrigerate until serving.
06 - Place tortillas directly on the grill for 30 seconds per side until warm and pliable. Wrap in a clean towel to keep warm.
07 - Using a fork, flake the rested fish into large chunks, discarding any skin or bones.
08 - Layer each tortilla with red cabbage, fish, tomatoes, avocado, cheese, and cilantro. Drizzle generously with the cream sauce.
09 - Arrange tacos on a platter with lime wedges on the side. Serve while warm for best texture and flavor.
# Expert Advice:
01 -
- The smoky grilled fish pairs perfectly with cool crisp cabbage and creamy sauce
- Everything comes together in 30 minutes but tastes like restaurant quality
- You can customize the heat level and toppings to please everyone at the table
02 -
- White fish can go from perfect to dry in seconds, so watch closely and remove from heat the moment it flakes easily
- A hot grill and well oiled grates are non negotiable for keeping delicate fish from sticking and falling apart
- Warm tortillas make or break the taco experience, so don't skip this step even if you're in a hurry
03 -
- Pat the fish completely dry before adding it to the marinade for better adherence
- Use a fish basket or foil packet if you're nervous about grilling delicate fillets directly on the grates