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Grilled Fish Tacos

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Grilled Fish Tacos are a fresh and healthy meal featuring marinated grilled cod fillets topped with shredded cabbage, avocado, tangy white sauce, and queso fresco for a vibrant, flavorful taco experience.

Ingredients

1 1/2 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

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 works 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

  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 thoroughly. Marinate for 30 minutes.
  2. Preheat grill to medium-high heat (around 400°F). While heating, shred cabbage, slice avocado, and prepare white sauce.
  3. Whisk together Greek yogurt, mayonnaise, lime juice, honey, hot sauce, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
  4. Lightly oil grill grates. Place cod fillets on grill and cook 3-4 minutes per side until fish flakes easily. Remove and rest a few minutes before flaking into pieces.
  5. Assemble 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.

Notes

  • Substitute cod with tilapia, mahi-mahi, or halibut if desired.
  • Add pickled red onions or jalapeños for extra heat and tang.
  • Use flour tortillas instead of corn for a different texture.
  • Swap white sauce for chipotle mayo or salsa verde for variation.
  • Add fresh mango or pineapple salsa for a tropical twist.
  • Store leftovers separately in airtight containers in the fridge for up to 2 days.
  • Reheat fish gently to avoid drying out; warm tortillas before serving again.
  • Assemble tacos just before serving for freshness.

Nutrition

Find it online: https://recipesbyjanet.com/grilled-fish-tacos/