Grilled Fish Tacos

Why You’ll Love This Recipe

This recipe is a fantastic choice for a light yet satisfying dinner. It’s quick to prepare, with a total time of under an hour including marinating. The fish is tender and flavorful thanks to a simple spice marinade, while the white sauce adds a creamy, zesty kick. Plus, these tacos are customizable, making them perfect for family dinners or casual entertaining.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds cod fillets

• 2 tablespoons fresh lime juice

• 1 tablespoon olive oil

• 1 teaspoon hot sauce (optional)

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Salt and fresh ground black pepper to taste

White Sauce

• ¼ cup plain Greek yogurt (2% or whole works best)

• 1 tablespoon mayonnaise (optional, but recommended)

• 1 tablespoon fresh lime juice

• 2 teaspoons honey

• Several dashes of hot sauce

• ¼ 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

Directions

1. In a bowl or freezer bag, combine lime juice, olive oil, hot sauce, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Whisk well. Add cod fillets, coating them thoroughly with the marinade. Let marinate for 30 minutes.

2. Preheat the grill to medium-high heat (around 400°F). While the grill heats, shred cabbage, slice avocado, and prepare the white sauce.

3. To make the white sauce, whisk together Greek yogurt, mayonnaise, lime juice, honey, hot sauce, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.

4. Oil the grill grates lightly and place the cod fillets on the grill. Cook for 3-4 minutes per side, or until the fish flakes easily with a fork. Remove and let rest for a few minutes before flaking into pieces.

5. Assemble the tacos by placing flaked cod on warmed tortillas. Top with shredded cabbage, avocado slices, crumbled queso fresco, white sauce, and cilantro. Serve with lime wedges on the side.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 8 minutes

• Additional Time (marinating): 30 minutes

• Total Time: 58 minutes

Variations

• Substitute cod with other white fish like tilapia, mahi-mahi, or halibut.

• Add pickled red onions or jalapeños for extra tang and heat.

• Use flour tortillas instead of corn for a different texture.

• Swap out the white sauce for a chipotle mayo or salsa verde.

• Add a fresh mango or pineapple salsa for a tropical twist.

Storage/Reheating

• Store leftover fish and toppings separately in airtight containers in the refrigerator for up to 2 days.

• Reheat fish gently in a skillet over medium-low heat or in the microwave until warmed through to avoid drying out.

• Warm tortillas fresh on the grill or in a skillet before serving again.

• Assemble tacos just before serving to keep ingredients fresh and crisp.

FAQs

How can I tell when the fish is done grilling?

The fish is done when it flakes easily with a fork and is opaque all the way through, usually about 3-4 minutes per side on a medium-high grill.

Can I make these tacos without a grill?

Yes, you can cook the fish in a hot skillet on the stove or bake it in the oven at 400°F for 10-12 minutes.

What is the white sauce made of?

The white sauce is a creamy mix of Greek yogurt, mayonnaise, lime juice, honey, hot sauce, and spices that adds tang and richness to the tacos.

Can I prepare the marinade and white sauce ahead of time?

Yes, both can be made up to a day in advance and stored in the fridge.

Are these tacos spicy?

They have a mild heat level, which you can adjust by adding more or less hot sauce in the marinade and white sauce.

Can I use a different type of fish?

Absolutely! Firm white fish like tilapia, mahi-mahi, or halibut work well.

How do I keep the tortillas warm and soft?

Wrap them in a clean kitchen towel after warming to keep them soft and warm until serving.

What can I use instead of queso fresco?

Feta cheese or cotija cheese make good substitutes if you can’t find queso fresco.

How long can leftovers be kept?

Leftovers are best eaten within 2 days when stored properly in the refrigerator.

Is this recipe gluten-free?

Yes, if you use corn tortillas, this recipe is naturally gluten-free.

Conclusion

Grilled Fish Tacos offer a fresh, flavorful, and healthy meal option that’s perfect for weeknight dinners or casual gatherings. The combination of tender, spice-marinated grilled fish, crunchy cabbage, creamy avocado, and zesty white sauce creates a delicious balance of textures and flavors. Easy to prepare and customizable, this recipe will quickly become a favorite in your recipe rotation.

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