Grilled Fish Tacos (Baja-Style)

There’s something about grilled fish tacos that just screams summer. They’re fresh, light, and full of punchy flavors — the kind of meal you want to eat outdoors with a squeeze of lime and maybe a margarita in hand.

This recipe has become one of my personal go-tos because it’s not just tasty, it’s also approachable. The fish gets a simple but bold marinade — chipotle, lime, spices, and cilantro — and just a few minutes on the grill. Add some crisp cabbage, a creamy white sauce, and warm tortillas, and you’ve got a meal that feels like a sunny day at the beach.

Why You’ll Love These Tacos

• Fast and fresh: The fish cooks in minutes and the toppings are simple.

• Smoky, zesty flavors: The chipotle and lime marinade does all the heavy lifting.

• Light but satisfying: Perfect for warm weather or a laid-back dinner.

• Easy to customize: Swap toppings, fish types, or sauces to make it your own.

• Grill-friendly: A great recipe for beginners who want to level up their grilling game.

Ingredients I Use

• Fish: Firm white fish like cod or mahi mahi works best.

• Chipotle in adobo: Adds a smoky depth that pairs beautifully with lime.

• Lime: Zest and juice for brightness.

• Spices: Garlic powder, cumin, ancho chili powder for that taco seasoning punch.

• Olive oil: Keeps the fish moist and helps prevent sticking.

• Cilantro: For a fresh finish (parsley works too if cilantro isn’t your thing).

• White sauce: A mix of mayo, Mexican crema, lime juice, garlic powder, hot sauce, and a pinch of sugar.

• Toppings: Shredded cabbage, pico de gallo, cotija cheese, and lime wedges.

• Corn tortillas: Warm and slightly charred for the best texture.

Step-by-Step: How I Make It

1. Marinate the fish: In a bowl, whisk olive oil, lime zest and juice, chipotle, spices, and cilantro. Pour over the fish and let it sit for about 30 minutes.

2. Make the white sauce: Mix mayo, crema, lime juice, garlic powder, hot sauce, and sugar. Chill in the fridge.

3. Preheat the grill: Bring it up to about 400–450°F and clean the grates. Grease lightly with oil.

4. Grill the fish: Cook the fish for 4–5 minutes on the first side until it releases easily, then flip and grill for another 3–4 minutes.

5. Assemble the tacos: Flake the fish into big chunks, pile onto warm tortillas, top with cabbage, pico, cotija, and drizzle with white sauce. Finish with lime wedges.

Tips for Perfectly Grilled Fish

• Start with a clean grill. It makes a huge difference in preventing sticking.

• Preheat properly. Hot grates mean nice grill marks and easy release.

• Grease the grates. A thin coat of oil right before grilling works wonders.

• Let it cook before flipping. If you try to flip too early, the fish will break apart.

• Use a fish spatula. It’s thin enough to slide under delicate fillets.

Best Fish for Tacos

My personal favorites are cod and mahi mahi, but you can also use:

• Haddock

• Halibut

• Tilapia

• Salmon (for a richer option)

The key is to choose a firm fish that won’t fall apart easily on the grill.

Serving Suggestions

I love to keep the sides simple so the tacos stay the star of the show. Here are my go-to pairings:

• Mexican rice and refried beans — the classic combo.

• Chips with guacamole or queso — because no taco night is complete without it.

• Watermelon margaritas or coconut margaritas — for a summer vibe.

• A light cabbage slaw or grilled corn on the cob also rounds things out beautifully.

Make-Ahead and Storage

You can make the marinade and sauce ahead of time, then grill the fish just before eating. Any leftover fish will keep in the fridge for up to 3 days in an airtight container.

Reheat gently in the microwave or pan-fry for a bit of texture. Keep the sauce and toppings stored separately so everything stays fresh.

FAQs

Can I use frozen fish?
Yes, just thaw it completely and pat dry before marinating.

What’s the best tortilla for fish tacos?
I like corn tortillas slightly toasted on the grill for extra flavor, but flour works too.

Can I cook the fish without a grill?
Absolutely. A grill pan or even a skillet on the stovetop works great.

How spicy are these tacos?
The chipotle gives a gentle kick, but you can adjust by adding more or less.

What if I don’t like cilantro?
Just leave it out or use parsley for a milder flavor.

Continue to Content

Yield: 10

Grilled Fish Tacos (Baja-Style)

Print

These Baja-Style Grilled Fish Tacos are bright, fresh, and full of coastal flavor. The fish is marinated in a zesty blend of lime, chipotle, and spices, then grilled until flaky and tender.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

For the Fish

• 1½ lbs cod or mahi mahi fillets
• ¼ cup olive oil
• 1 tbsp lime zest
• 2 tbsp lime juice
• 2 canned chipotle peppers, finely minced
• 1 tsp garlic powder
• 1 tsp ancho chile powder
• ½ tsp ground cumin
• 3 tbsp finely minced cilantro
• 1 tsp kosher salt
• ½ tsp black pepper

For the White Sauce

• ½ cup mayonnaise
• ½ cup Mexican crema
• 1 tbsp lime juice
• ½ tsp sugar
• ½ tsp garlic powder
• 2 tsp hot sauce (such as Cholula or Tapatío)

For Serving

• 8–10 corn tortillas, warmed
• 2½ cups finely shredded cabbage
• 1 cup pico de gallo
• 1 avocado, thinly sliced
• 2 oz cotija cheese, crumbled
• 1 lime, cut into wedges

Instructions

1. Place the fish fillets in a shallow dish and season with salt and pepper. In a small bowl, whisk together olive oil, lime zest, lime juice, chipotle, garlic powder, ancho chile, cumin, and cilantro. Pour this marinade over the fish, turning each piece to ensure it’s well coated. Let it rest for 30 minutes to absorb all the flavors.
2. Meanwhile, prepare the white sauce by whisking together mayonnaise, crema, lime juice, sugar, garlic powder, and hot sauce in a small bowl. Taste and adjust seasoning, then refrigerate until ready to serve.
3. Preheat the grill to 400–450°F. Clean the grates thoroughly and lightly oil them to prevent sticking.
4. Remove the fish from the marinade and grill for about 4–5 minutes, until grill marks appear and the fish releases easily. Flip carefully and grill another 3–4 minutes, or until it flakes easily with a fork.
5. To assemble, break the fish into chunks and layer it on the warmed tortillas. Add shredded cabbage, pico de gallo, avocado slices, and crumbled cotija. Finish with a drizzle of the creamy white sauce and a squeeze of lime.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 4557Total Fat 78gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 57gCholesterol 73mgSodium 1414mgCarbohydrates 876gFiber 125gSugar 20gProtein 133g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thought

Grilled fish tacos have this magical way of turning a regular dinner into something that feels like a mini getaway. They’re fresh, flavorful, and endlessly customizable — and honestly, once you’ve made them once, you’ll find excuses to make them again and again.

A warm tortilla, a few chunks of smoky grilled fish, a squeeze of lime, and that creamy sauce — it’s everything a good taco should be.

Also try these Fish recipes:-

• Crispy Pan Fried Fish
• Beer Battered Fish Tacos
• Crispy Baked Fish Sticks