Name: Grilled Fish Tacos
Prep time: 25 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1 pound lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod); Salt and freshly ground black pepper; 2 tablespoons oil (vegetable or canola oil); 1 small lime, juiced; 1 clove garlic, minced; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne, optional; 8 white corn tortilla; 1/2 cup sour cream; 1/3 cup mayonnaise; 1 small lime, juiced; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; 1/4 teaspoon salt; 1 teaspoon Sriracha hot sauce, or to taste; Pico de gallo; Cotija cheese; Shredded cabbage; Fresh cilantro; Avocado; Lime wedges; Red onion; Hot sauce (like Sriracha or Valentina)

If there’s one dish that screams summer-on-a-plate, it’s these Grilled Fish Tacos. They’re bright, fresh, fast, and full of bold flavors—perfect for a weeknight dinner or a laid-back weekend cookout. And the best part? You can have them on the table in under 30 minutes!

No deep-frying here—just seasoned fish grilled until tender and flakey, topped with crisp cabbage, juicy pico de gallo, and a creamy homemade white sauce that pulls it all together. Simple, clean, and seriously delicious.

Why You’ll Love These Fish Tacos

Healthier than fried – Grilling keeps things light and lets the fish’s natural flavor shine.
Fast and easy – Perfect for busy nights when you want something satisfying without a lot of prep.
Totally customizable – Load them up with your favorite toppings and make them your own.

What You’ll Need

For the Fish

White fish fillets – Tilapia, mahi-mahi, snapper, cod, or halibut are great picks. Choose thin fillets for quicker cooking and better flavor absorption.
Marinade – A mix of lime juice, oil, garlic, and spices adds a zesty punch.

For the Tacos

Corn tortillas – White corn tortillas are the way to go for that authentic, slightly toasty flavor.
Shredded cabbage – Thinly sliced green or purple cabbage adds crunch and contrast.
Pico de gallo – Fresh tomato salsa brings brightness.
Fresh toppings – Think chopped cilantro, avocado, crumbled cotija cheese, and lime wedges.

For the Crema (White Sauce)

Sour cream or Greek yogurt
Mayonnaise
Lime juice
Garlic powder, cumin, and a pinch of salt

Tip: You can make the marinade and crema a day ahead to save time!

How to Make Grilled Fish Tacos

1. Marinate the Fish
Whisk together lime juice, olive oil, garlic, and your favorite taco spices. Pour it over the fish and let it marinate for 15–20 minutes while you prep the toppings.

2. Fire Up the Grill
Grill the fish over medium-high heat for about 3–4 minutes per side, depending on thickness. You’ll know it’s ready when it flakes easily with a fork.

3. Warm the Tortillas
Heat the corn tortillas in a dry skillet or on the grill until soft and slightly charred. Stack them to keep them warm.

4. Make the Crema
Stir together sour cream, mayo, lime juice, garlic powder, and cumin until smooth. Keep chilled until ready to serve.

5. Assemble the Tacos
Layer the grilled fish on warm tortillas. Top with cabbage, pico, a drizzle of crema, and any extras you love—avocado, cheese, cilantro, fresh lime.

Topping Ideas

Finely shredded cabbage (green or purple)
Fresh pico de gallo or salsa
Avocado slices or guacamole
Cotija or crumbled feta
Cilantro
Jalapeños (if you like heat)
Lime wedges for squeezing

Don’t skip the crema—it’s what ties everything together!

Helpful Tips for Great Fish Tacos

Use thin fillets – They soak up more marinade and cook faster.
Don’t overcook – Fish dries out quickly, so pull it off the grill as soon as it flakes.
Slice cabbage super thin – It makes for better texture and more even bites.
Stick with corn tortillas – They’re traditional and taste amazing toasted.

Make It a Meal

Serve your fish tacos with:

Mexican rice or cilantro lime rice
Grilled street corn (elote)
Black beans or charro beans
A big pitcher of limeade or margaritas

These Grilled Fish Tacos are everything we love about fresh, unfussy cooking. They’re fast, flavorful, and the kind of meal that instantly puts you in a good mood. Whether it’s taco Tuesday or just a sunny Thursday, this is the recipe that brings summer to your plate—no frying necessary.

Yield: 4