Grilled Fish Cilantro Tacos (Printable)

Grilled white fish with lime-cumin marinade, served in warm corn tortillas with cabbage, avocado, and creamy cilantro sauce.

# What You'll 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 It:

01 - In a shallow bowl, whisk together olive oil, lime juice, cumin, smoked paprika, garlic powder, sea salt, and black pepper until thoroughly combined.
02 - Add the fish fillets to the marinade, turning to coat completely. Let marinate for 15 minutes at room temperature.
03 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Place marinated fish on the grill. Cook for 3 to 4 minutes per side until the fish is opaque throughout and flakes easily with a fork. Remove from heat and let rest for 5 minutes.
05 - While the fish grills, combine sour cream (or Greek yogurt), lime juice, chopped cilantro, salt, and pepper in a small bowl. Mix until smooth and refrigerate until serving.
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 retain heat.
07 - Using a fork, flake the rested grilled fish into large chunks, discarding any skin.
08 - On each warmed tortilla, layer shredded red cabbage, grilled fish chunks, diced tomatoes, sliced avocado, crumbled cheese, and fresh cilantro. Drizzle generously with the prepared sauce.
09 - Arrange tacos on a serving platter and accompany with fresh lime wedges. Serve immediately while tortillas are warm and fish is hot.

# Expert Suggestions:

01 -
  • The marinade does double duty, infusing the fish with flavor while you prep toppings
  • Everything can be chopped and mixed ahead, leaving just the actual grilling for showtime
  • Corn tortillas get delightfully charred and pliable when warmed on the grill
02 -
  • Do not over marinate the fish, 15 minutes is perfect, anything longer and the acid starts breaking down the texture too much
  • Let fish rest for a few minutes after grilling, this makes it easier to flake without falling apart completely
  • Warm tortillas are non negotiable, cold tortillas will crack and these tacos deserve better
03 -
  • Use two spatulas to flip fish, one underneath and one on top to keep fillets intact
  • Squeeze fresh lime over everything right before eating, it wakes up all the flavors

Go Back