Go Back
Delish Grilled Fish Tacos

Delish Grilled Fish Tacos

Juicy grilled white fish tucked into warm corn tortillas with crunchy cabbage and a smoky chipotle-lime crema—fresh, bright, and weeknight-easy.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb white fish fillets mahi-mahi, cod, or halibut
  • 2 tbsp olive oil
  • 2 tbsp lime juice fresh; for marinade
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 8 count corn tortillas
  • 2 cup shredded cabbage green or purple; finely shredded
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup red onion thinly sliced
  • 1 count avocado sliced
  • 4 count lime wedges for serving
  • 0.5 cup sour cream or Greek yogurt; for crema
  • 1 tbsp mayonnaise for crema
  • 1 tbsp chipotle pepper in adobo minced, with a little sauce; for crema
  • 0.5 tsp lime zest for crema
  • 1 tbsp lime juice for crema
  • 1 tsp honey or sugar; for crema
  • 0.25 tsp salt for crema

Instructions

Preparation Steps

  • Make the crema: In a small bowl, whisk sour cream, mayonnaise, chipotle in adobo, lime zest, lime juice, honey, and salt until smooth. Chill until serving.
  • Season the fish: In a bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Add fish and gently coat. Marinate at room temperature for 10 minutes.
  • Preheat a grill or grill pan to medium-high heat. Clean and oil the grates to prevent sticking.
  • Grill the fish for 3 to 4 minutes per side until lightly charred and it flakes easily with a fork (internal temperature about 145°F). Transfer to a plate and flake into large pieces.
  • Warm the tortillas on the grill for 20 to 30 seconds per side until pliable. Keep warm wrapped in a clean towel.
  • Assemble: Add fish to tortillas and top with cabbage, red onion, and avocado. Drizzle with chipotle-lime crema, sprinkle with cilantro, and serve with lime wedges.

Notes

For a stovetop option, use a well-oiled grill pan or sear the fish in a cast-iron skillet. Add pico de gallo or pickled jalapeños for extra brightness. Leftover crema keeps refrigerated for up to 3 days.