Grilled Fish Cilantro Tacos (Printable)
Grilled white fish with zesty lime marinade, served in warm tortillas with fresh vegetables and creamy cilantro sauce.
# 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
# How To Make It:
01 - Whisk together olive oil, lime juice, ground cumin, smoked paprika, garlic powder, sea salt, and black pepper in a shallow bowl until well combined.
02 - Add white fish fillets to the marinade, turning to coat evenly. Let marinate 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 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 - Using a fork, break the grilled fish into large chunks, discarding any skin if present.
08 - Layer each warm 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.
# Tips from dashanddishes:
01 -
- The contrast between smoky grilled fish and crisp fresh toppings hits every craving at once
- Ready in under 30 minutes but tastes like something from a beachside taqueria
02 -
- Dont marinate the fish longer than 15 minutes or the lime will start to break down the texture too much
- Let the fish rest before flaking or it will fall apart instead of making nice chunks
03 -
- Oil your grill grates right before adding the fish for the best release
- Use a fish spatula to flip because it is thinner and gentler than regular turners