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.
Grilled Fish Tacos
Fresh, zesty, and full of color, these grilled fish tacos come together fast and are packed with vibrant flavor.
Ingredients
- 1 pound lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod)
- Salt and freshly ground black pepper
- 1 small lime, juiced
- 1 clove garlic, minced
- 1 1/2 teaspoons chili powder
- 2 tablespoons oil (vegetable or canola oil)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne, optional
- 8 white corn tortilla
- 1 small lime, juiced
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 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
Instructions
- Lightly season both sides of the fish fillets with salt and pepper.
- In a medium bowl, whisk together the oil, lime juice, minced garlic, chili powder, cumin, paprika, and cayenne. Place the fish into a large zip-top bag, pour the marinade over it, seal, and refrigerate for 20 to 30 minutes.
- Preheat your grill to medium-high. Oil the grates to prevent sticking, then cook the fish for about 3 to 4 minutes per side, depending on thickness. Flip only once to keep the fillets intact.
- While the fish is grilling, warm the corn tortillas directly on the grill for about 15 seconds on each side until soft and slightly charred.
- Once the fish is done, let it rest for a few minutes before breaking it into large chunks.
- To assemble, layer pieces of grilled fish onto the warm tortillas. Add a handful of shredded cabbage, spoon over some pico de gallo, drizzle with the creamy sauce, and top with any of your favorite extras like avocado, cotija, or cilantro.
- Serve with lime wedges and a side of Mexican rice for a full meal.
Notes
- For tips on grilling fish without sticking and more ideas for toppings, refer to the detailed guide in the full post above.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 595Total Fat 37gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 27gCholesterol 132mgSodium 620mgCarbohydrates 37gFiber 9gSugar 5gProtein 33g
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.
