Grilled Fish Cilantro Tacos (Printable Version)
Perfectly grilled fish with fresh cilantro, crisp cabbage, and zesty lime in warm corn tortillas.
# What You Need:
→ Fish & Marinade
01 - 1.1 pounds white fish fillets (tilapia, cod, or mahi-mahi)
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon sea salt
08 - ¼ teaspoon 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 tablespoon lime juice
18 - 1 tablespoon chopped cilantro
19 - Salt & pepper, to taste
# How To Make:
01 - In a shallow bowl, whisk together olive oil, lime juice, cumin, paprika, garlic powder, salt, and black pepper until well combined.
02 - Add fish fillets to the marinade, turning to coat evenly. Let sit at room temperature for 15 minutes to absorb flavors.
03 - Heat grill to medium-high temperature. Lightly oil the grates to prevent sticking.
04 - Place marinated fish on the grill. Cook for 3 to 4 minutes per side until fish is opaque throughout and flakes easily with a fork. Transfer to a plate and let rest for 5 minutes.
05 - While fish grills, combine sour cream, lime juice, chopped cilantro, salt, and pepper in a small bowl. Mix until smooth and refrigerate until ready to serve.
06 - Place corn tortillas on the grill for 30 seconds per side until warmed and pliable. Stack on a plate and cover with a clean towel to keep warm.
07 - Using a fork, flake the rested grilled fish into large chunks, discarding any skin or bones.
08 - Layer shredded cabbage, flaked fish, diced tomatoes, avocado slices, crumbled cheese, and fresh cilantro on each tortilla. Drizzle generously with the cream sauce.
09 - Arrange tacos on a serving platter with lime wedges on the side. Serve immediately while tortillas are warm and fish is hot.
# Expert Advice:
01 -
- The smoky char on the fish combined with that hit of lime and cilantro is exactly what summer tastes like
- You can have dinner on the table in under 30 minutes but your guests will think you've been cooking all day
02 -
- I once rushed the marinating step and ended up with bland fish that fell apart on the grill
- Letting the fish rest after grilling is the difference between dry flakes and juicy, tender perfection
03 -
- Oil your grill grates right before adding the fish to prevent sticking
- Warm your tortillas in a clean kitchen towel if you're not using the grill