Grilled Fish Cilantro Tacos (Printable)
Flaky grilled fish with zesty spices, fresh veggies, and creamy sauce in warm tortillas
# What You 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 and pepper, to taste
# How-To:
01 - In a shallow bowl, whisk together olive oil, lime juice, ground cumin, smoked paprika, garlic powder, sea salt, and black pepper until thoroughly combined.
02 - Add fish fillets to the bowl, turning to coat evenly on all sides. Let marinate at room temperature for 15 minutes, allowing flavors to penetrate the fish.
03 - Heat grill to medium-high temperature (approximately 375°F). Lightly oil the grates to prevent sticking.
04 - Place marinated fish on the grill. Cook for 3 to 4 minutes per side until fish is opaque throughout and flakes easily with a fork. Remove from heat and let rest for 5 minutes.
05 - While fish cooks, 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 rested grilled fish into large, chunky pieces, removing any bones if present.
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 and accompany with fresh lime wedges. Serve while tortillas are warm and fish is still tender.
# Expert Tips:
01 -
- The contrast of smoky warm fish against cool crisp toppings hits every satisfaction point
- Ready in under 30 minutes but tastes like something from a coastal taco stand
- Customizable enough that everyone can build their perfect bite
02 -
- Do not over-marinate the fish or the lime will start to cook the flesh and make it mushy
- Let the fish rest before flaking or it will fall apart into frustratingly small pieces
- Warm your tortillas or they will crack and everything falls out on the first bite
03 -
- Oil your fish not just the grill for extra insurance against sticking
- Keep a clean plate ready for the cooked fish to avoid cross-contamination