Grilled Fish Cilantro Tacos (Printable)

Perfectly grilled white fish with fresh cilantro, crisp cabbage, and zesty lime in warm corn tortillas.

# What You'll Need:

→ Fish & Marinade

01 - 1.1 lbs white fish fillets (tilapia, cod, or mahi-mahi)
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp sea salt
08 - 1/4 tsp black pepper

→ Tacos & Assembly

09 - 8 small corn tortillas
10 - 1 cup shredded red cabbage
11 - 1/2 cup diced tomatoes
12 - 1/2 cup crumbled feta or cotija cheese
13 - 1/2 cup fresh cilantro leaves, chopped
14 - 1 avocado, sliced
15 - Lime wedges, for serving

→ Sauce

16 - 1/2 cup sour cream or Greek yogurt
17 - 1 tbsp lime juice
18 - 1 tbsp chopped cilantro
19 - Salt and pepper, to taste

# Steps:

01 - Combine olive oil, lime juice, ground cumin, smoked paprika, garlic powder, sea salt, and black pepper in a shallow bowl. Whisk until thoroughly blended.
02 - Place white fish fillets into the marinade, turning to coat completely. Let sit for 15 minutes at room temperature to absorb flavors.
03 - Heat grill to medium-high temperature, approximately 400°F. Lightly oil the grates to prevent sticking.
04 - Place marinated fish on the preheated grill. Cook for 3 to 4 minutes per side until the flesh is opaque and flakes easily with a fork. Remove from heat and let rest for 5 minutes.
05 - While fish grills, mix sour cream (or Greek yogurt), lime juice, chopped cilantro, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
06 - Place corn tortillas on the grill for 30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean kitchen towel.
07 - Using a fork, break the rested grilled fish into large, bite-sized chunks, discarding any skin if present.
08 - Layer each warmed tortilla with shredded red cabbage, flaked fish, diced tomatoes, sliced avocado, crumbled cheese, and fresh cilantro. Drizzle generously with the prepared sauce.
09 - Arrange tacos on a serving platter with fresh lime wedges on the side. Serve immediately while tortillas are warm and fish is at peak flavor.

# Expert Advice:

01 -
  • Everything comes together in just 30 minutes, but tastes like it came from a beachside taco stand
  • The homemade sauce takes two minutes and elevates the entire dish
  • You can prep everything ahead and just grill when you're ready to eat
02 -
  • Don't marinate the fish longer than 15 minutes or the lime will start to cook the flesh and make it mushy
  • Keep an eye on the fish—white fish goes from perfectly cooked to dry in seconds, so check it early
  • Warm tortillas are essential because cold tortillas will crack and fall apart when you fold them
03 -
  • Grill your tortillas over direct heat for the best char and flavor—gas stovetops work great too
  • Prep all your toppings before you start cooking the fish so you can assemble everything while it's hot

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