Grilled Fish Tacos feature tender fish fillets cooked on the grill, wrapped in soft tortillas, and topped with fresh ingredients like cabbage, lime, and salsa. They are light, fresh, and perfect for a quick meal.
I enjoy flipping the fish on the grill—I always get a little smoky and happy. It’s like a mini outdoor party in my kitchen!
If you want to make it easier, use pre-shredded cabbage and store-bought salsa. That way, you can enjoy these tasty tacos in no time!
Ingredients & Substitutions
Fresh Fish: White fish like tilapia, cod, or mahi-mahi works well. I keep it simple—fresh is best, but frozen works if properly thawed. If you prefer, chicken or shrimp can be good substitutes, just adjust cooking times.
Olive Oil: Use good-quality olive oil for grilling; it helps prevent sticking and adds flavor. If out, vegetable or canola oil is a fine substitute. I brush the fish lightly to keep it tender and flavorful.
Lime Juice: Fresh lime juice adds brightness that balances the fish. If fresh limes are scarce, bottled lime juice is okay. In a pinch, lemon juice offers a similar tang, just slightly different flavor.
Spices (Paprika, Cumin, Chili Powder): These give the taco that smoky, spicy kick. I like to toast the spices briefly to enhance their flavor. If you don’t have one, just use chili powder in place of cumin for a milder taste.
Fresh Cilantro: Adds a fresh, herbaceous note. If you’re not a fan or it’s unavailable, chopped parsley works well. I find cilantro brightens the dish, but a little green onion can be a good alternative too.
How do I grill fish without it sticking or falling apart?
Start with a hot grill and oil the grates lightly to prevent sticking. Pat the fish dry and brush it with oil on both sides. Place the fish on the grill, don’t move it for a few minutes, then gently flip when it releases easily. Keep the heat medium-high for even cooking.
- Preheat the grill to medium-high; clean and oil the grates.
- Pat fish dry, then brush with a little oil to prevent sticking.
- Place fish skin-side down or on a clean, oiled surface.
- Let it cook without moving for 3-4 minutes.
- Turn carefully with a spatula and cook another 2-3 minutes until opaque.
How to Make Grilled Fish Tacos?
Ingredients You’ll Need:
Fish & Seasonings
- 1 pound white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Toppings
- 1 cup shredded cabbage or lettuce
- 1/2 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
For Salsa & Sauce
- 1/2 cup salsa
- 1/4 cup sour cream (optional)
For Serving
- 8 small corn or flour tortillas
How Much Time Will You Need?
Prep time: 15 minutes | Cook time: 10 minutes | Total: 25 minutes
Step-by-Step Instructions:
1. Prepare the Fish
Sprinkle the fish with chili powder, cumin, salt, and pepper. Drizzle with olive oil. Toss to coat evenly.
2. Preheat the Grill
Heat the grill to medium-high. Clean and oil the grates to prevent sticking.
3. Grill the Fish
Place fish on the grill. Cook for 3-4 minutes per side until flakey and cooked through. Remove and let rest.
4. Warm the Tortillas
Place tortillas on the grill for 30 seconds per side until warm and pliable. Keep warm wrapped in a cloth.
5. Assemble the Tacos
Break the fish into pieces. Place in tortillas. Top with cabbage, cilantro, onion, salsa, and a squeeze of lime.
