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These healthy Grilled Fish Tacos are quick and easy, made with fresh ingredients, and cooked in 15 minutes on the grill, making them a great anytime meal! Flaky white fish, shredded cabbage, and smooth crema are all loaded into soft corn tortillas for the ultimate summer taco meal!
Why we love these tacos…
- Healthy: fish is loaded up with nutritional benefits! Plus using a healthy oil for cooking and grilling makes it a healthier method of cooking when compared to breading and frying.
- Flavor: grilling fish gives a nice smoky flavoring that you can only get from the grill.
- Texture: using cod gives us a nice firm texture that flakes perfectly for making tacos.
Ingredients in Grilled Fish Tacos
- Cod: this is a firm white fish that is mild in flavor. These characteristics combined make cod a great option for making fish tacos. The fish is firm enough to hold up during grilling, there’s no need to worry about it falling through the grates. (We also have a Healthy Cod Fish Taco that can be made on the stovetop)
- Fish Taco Seasoning: we’re using a homemade fish taco seasoning mix with mild chili powder, cumin, garlic and onion powders, and salt. If you want more heat you can add a small amount of chipotle chili powder or cayenne.
- Corn Tortillas: yellow or white corn tortillas will work, to save time store-bought tortillas are great, if you want to make your own here’s our favorite recipe for homemade corn tortillas.
- Cabbage: fresh crunchy cabbage pairs nicely with the chili seasoned grilled fish. Slice your own cabbage or use a bag of pre-shredded cabbage for making slaw.
- Cotija: crumbled cotija has a salty flavoring, substitute with crumbled queso fresco if you prefer or use a feta cheese.
- Avocado: smooth and creamy, fresh avocado slices or mash it up and make some guacamole.
Cilantro Lime Crema
The cooling sensation of crema is the perfect complement to the chili spiced grilled fish. This cream sauce packs a punch of authentic and lively flavors with the addition of cilantro and lime. It’s easy to prepare and can be stored conveniently in the fridge.
- Sour Cream: this is the base of the sauce, you can sub with Mexican Crema, greek yogurt, or a dairy free version of your choice.
- Cilantro: use both the stems and leaves for the most flavoring.
- Lime: fresh squeezed lime juice is best.
- Garlic: feel free to add more to taste.
How to Make Cilantro Lime Crema
Prepare the cilantro lime crema first, this allows it to have time to chill in the refrigerator to let the flavors meld together while the fish cooks.
- Add all of the ingredients for the crema into a food processor or blender.
- Blend until sauce is smooth and creamy. Store in a sealed container in the refrigerator at least 30 minutes before using.
How to Grill Fish for Tacos
- Prepare the fish taco seasoning by combining the seasonings in a small bowl. Remove the cod from the refrigerator and cut into pieces that are 2×3 inches.
- Rub a small amount of oil on the fish, then sprinkle evenly with the seasoning mix.
- Preheat the grill to 400-425 degrees F. Rub a small amount of oil on the grates.
- Grill the fish for 3-4 minutes then when the fish releases easily, gently flip to continue cooking the other side another 2-3 minutes.
What to Serve with Grilled Fish Tacos
- Cilantro Lime Rice
- Green Rice
- Charro Beans
- Refried Black Beans
- Pineapple Salsa
- Mango Salsa
- Mexican Salad
- Mexican Fruit Salad
- Fish Taco Sauce
- Fish Taco Slaw
- Refrigerator: store leftover cooked fish in the refrigerator in a sealed container for 3-4 days.
- Freezing: cooked fish can be frozen for 2-3 months. Allow fish to cool, wrap in foil and then place in a freezer safe container or bag. Store in freezer, when ready to use, thaw in the refrigerator overnight.
- Reheating: to reheat the fish, cook in a skillet with a small amount of cooking oil over medium heat until warmed through.
More Fish Tacos
- Healthy Cod Fish Tacos
- Baja Fish Tacos (Beer Battered Fish)
- Salmon Tacos
- Fried Shrimp Tacos
- Quick & Easy Shrimp Tacos
Grilled Fish Tacos
Cilantro Lime Crema
- corn tortillas
- shredded cabbage
- Cotija Cheese crumbled (or queso fresco)
- avocado sliced
Cilantro Lime Crema (prepare first to allow time to chill)
- Add the sour cream, cilantro, lime juice, garlic and salt to a food processor.
- Pulse until sauce is smooth and creamy.
- Pour into a jar, cover and let chill for at least 30 minutes before serving.
- Preheat grill to 400-425 degrees F.
- Combine the fish taco seasoning ingredients in a small bowl (chili powder, cumin, salt, garlic and onion powders).
- Remove the cod from the refrigerator, cut into pieces that are approximately 2×3 inches if needed.
- Rub a small amount of extra virgin olive oil all over the cod.
- Evenly sprinkle the seasoning all over the cod.
- Brush a small amount of oil on the grill grates.
- Place the fish directly on the grates and cook uncovered for 3-4 minutes, then gently flip the fish when it easily releases from the grates (don’t force it) and cook the other side another 2-3 minutes.
- The fish should reach an internal temperature of 130-135 degrees F.
- Remove the fish from the grill and place on a plate or cutting board.
- Gently flake the fish to large chunks for serving on tacos.
- Warm the tortillas on a skillet or over a gas grill flame, or on the grill until warmed and edges are lightly charred.
- Layer shredded cabbage, flaked grilled fish, sliced avocado, cotija cheese and a drizzle of cilantro lime crema.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by the talented @KJandCompany.co