Grilled Fish Tacos
Fresh, smoky grilled fish tucked into warm tortillas with crunchy cabbage, cilantro, tomatoes, and a quick creamy sauce—brightened with plenty of lime.
Equipment
- grill or grill pan
- Tongs
- Mixing bowls
- cutting board
- sharp knife
- Measuring cups and spoons
- Spatula
- Serving platter
Ingredients
- 1 lb white fish cod, tilapia, or mahi-mahi
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 lime juiced
- 8 small tortillas corn or flour
- 1 cup shredded cabbage
- 0.5 cup tomatoes diced
- 0.25 cup cilantro chopped
- 0.25 cup sour cream or yogurt
- 1 tsp hot sauce optional
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Pat fish dry. Rub with olive oil, lime juice, chili powder, cumin, salt, and pepper. Marinate 10 minutes.
- Lightly oil grill grates. Grill fish 3–4 minutes per side, until it flakes easily with a fork.
- Warm tortillas on the grill about 30 seconds per side.
- Stir together sour cream (or yogurt) with hot sauce for a quick drizzle.
- Assemble tacos with fish, cabbage, tomatoes, cilantro, and sauce. Serve with lime wedges.
Notes
Use thicker fillets or a grill basket if the fish is delicate. Yogurt can replace sour cream for a lighter sauce. Avocado slices are a great add-on. Finish with an extra squeeze of lime and a pinch of salt to brighten flavors.
Nutrition
Calories: 275kcal | Protein: 24g | Saturated Fat: 2.5g | Cholesterol: 60mg | Sodium: 450mg