Description
Delicious grilled fish tacos made with fresh, seasoned fish and vibrant toppings, perfect for any casual dinner or gathering.
Ingredients
- 1 pound of lean white fish fillets (tilapia, halibut, mahi-mahi, snapper, or cod)
- Salt and freshly ground black pepper
- 2 tablespoons vegetable or canola oil
- 1 small lime, juiced
- 1 clove garlic, minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 8 white corn tortillas
- ½ cup sour cream
- 1/3 cup mayonnaise
- 1 small lime, juiced (for sauce)
- ½ teaspoon garlic powder
- ½ teaspoon cumin (for sauce)
- ¼ teaspoon salt (for sauce)
- 1 teaspoon Sriracha hot sauce (or to taste)
- Pico de gallo
- Crumbled Cotija cheese
- Shredded cabbage
- Fresh cilantro
- Avocado slices
- Lime wedges
- Red onion slices
- Optional hot sauce (like Sriracha or Valentina)
Instructions
- Start by seasoning the fish fillets with salt and freshly cracked pepper on both sides.
- In a mixing bowl, whisk together the oil, juice from one small lime, minced garlic, chili powder, cumin, paprika, and cayenne (if using).
- Place the fish in a large ziplock bag and pour the marinade over it, sealing it well. Allow the fish to marinate in the refrigerator for 20–30 minutes.
- Preheat the grill to medium-high heat. Brush the grill grates with oil to prevent sticking.
- Grill the marinated fish fillets for about 3–4 minutes on each side, flipping only once.
- Warm the corn tortillas on the grill for about 15 seconds on each side until they’re pliable and slightly charred.
- Transfer the cooked fish to a plate and let it rest for a few minutes before breaking it into pieces.
- Assemble your tacos on the warm tortillas, topping with shredded cabbage, pico de gallo, and other desired toppings like sauce, avocado, cilantro, and red onion.
Notes
Make sure to use the freshest fish available for the best taste. Prepare all toppings in advance for easy assembly.