Grilled Fish Cilantro Tacos (Printable version)
Perfectly grilled white fish with fresh cilantro, vibrant toppings, and zesty lime crema in warm corn tortillas.
# What You'll Need:
→ Fish & Marinade
01 - 1.1 lbs white fish fillets (such as 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 Prepare:
01 - Whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, salt, and black pepper in a shallow bowl until well combined.
02 - Add fish fillets to the marinade, turning to coat evenly. Let stand 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 fish is opaque and flakes easily with a fork. Remove and let rest for 5 minutes.
05 - Combine sour cream, 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 warmed and slightly charred. Stack and wrap in a clean towel to keep warm.
07 - Break rested fish into large flakes using a fork, discarding any bones.
08 - Layer red cabbage, flaked fish, diced tomatoes, avocado slices, crumbled cheese, and fresh cilantro on each warm tortilla.
09 - Drizzle with prepared cream sauce and serve immediately with lime wedges on the side.
# Expert advice:
01 -
- The contrast between hot smoky fish and crisp cool toppings creates this incredible texture experience that keeps every bite interesting
- Everything comes together in under 30 minutes but tastes like you spent all day planning something special
02 -
- Marinating longer than 30 minutes can actually make the texture of white fish mushy because the acid starts breaking down the protein
- Letting the fish rest for even 3 minutes after grilling makes it dramatically easier to flake without falling apart completely
03 -
- Pat your fish completely dry before adding it to the marinade so the spices actually cling to the surface instead of sliding right off
- Oil your grill grates with a paper towel dipped in oil using tongs right before adding the fish for the best nonstick results