Grilled Fish Tacos

Grilled Fish Taco topped with cabbage, avocado, and white sauce.

4.60 from 5 votes

Grilled Fish Tacos are a fast, flavorful, and healthy dinner! Top them with shredded cabbage, a creamy white sauce also known as "crema", and slices of avocado.

Prep Time20

Cook Time8

Additional Time30

Total Time58

Course: Tacos + Tostadas

Cuisine: Mexican

Keyword: fish, fish tacos, grilled fish, tacos

Servings: servings

Author: Danae Halliday

Ingredients

1 1/2 pounds cod fillets
2 tablespoon fresh lime juice
1 tablespoon olive oil
1 teaspoon hot sauce, optional
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and fresh ground black pepper to taste

White Sauce

1/4 cup plain Greek yogurt, 2% or whole work best
1 tablespoon mayonnaise, optional, but recommended
1 tablespoon fresh lime juice
2 teaspoons honey
Several dashes of hot sauce
1/4 teaspoon garlic powder
Salt and fresh ground black pepper to taste

For Serving

8 corn tortillas, warmed
2 cups shredded cabbage
1 avocado, peeled and sliced thin
Crumbled queso fresco
Cilantro
Lime wedges

Instructions

In a bowl or freezer bag add the lime juice, olive oil, hot sauce, spices, salt and pepper. Whisk together and add in the cod. Coat the cod in the marinade and let it marinate for 30 minutes.
Preheat your grill to medium-high heat, about 400° F. While the grill heats, shred the cabbage, slice the avocado, and make the white sauce.
To make the white sauce combine all of the ingredients in a small bowl and whisk together. Taste for seasoning.
Once the grill is hot, oil the grates and then place the cod fillets on them. Grill for 3-4 minutes and then flip them over and grill another 3-4 minutes or until it flakes in the center easily with a fork. Remove the cod from the grill and let it rest for several minutes before flaking it apart with a fork.
To assemble, fill the warmed tortillas with some of the cod and top them with sliced avocado, shredded cabbage, crumbled queso fresco, white sauce, and cilantro. Serve with lime wedges.

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