Go Back
–+ servings
Grilled fish tacos on charred corn tortillas served with avocado slices and cilantro crema drizzled on top.
Print Recipe
5 from 1 vote

Grilled Fish Tacos

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!
Prep Time30 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican, Tex Mex
Diet: Gluten Free
Servings: 4
Author: Serene

Ingredients

Cilantro Lime Crema

  • 1 cup sour cream
  • ⅓ cup cilantro
  • 1 teaspoon lime juice freshly squeezed
  • 1 clove garlic minced
  • ¼ teaspoon salt

Tacos

  • corn tortillas
  • shredded cabbage
  • Cotija Cheese crumbled (or queso fresco)
  • avocado sliced

Instructions

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.

Grilled Fish

  • 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 2x3 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.

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

Calories: 244kcal | Carbohydrates: 4g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 380mg | Potassium: 573mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg