Easy Grilled Fish Tacos & Cilantro-Lime Cream A Fiesta!

Indulge in Grilled Fish Tacos: A delectable fusion of smoky flavors, fresh Pico de Gallo, and creamy cilantro-lime crema!

Grilled Fish Tacos are the perfect healthy dinner for summer time!  As the warm summer days heat up, there's nothing quite like sinking your teeth into a delicious grilled fish taco.

Grilled Fish Tacos

I'm thrilled to share my fish taco recipe that combines the smoky goodness of a grill with the flavors of Pico de Gallo and fresh toppings. Whether you prefer salmon or tilapia, this recipe has got you covered!

Type of Grill: I personally love the smokiness that a charcoal grill imparts, but a gas grill works just as well if that's what you have.

Grilling Fish on a Charcoal Grill

Now, let's dive into the specifics of grilling fish on a charcoal grill:

Preparing the Charcoal Grill: Start by preparing your charcoal grill for a medium-hot fire. To achieve this, light your charcoal and let it burn until covered with a fine layer of ash. This process ensures even heat distribution and a consistent grilling experience.

Oil the Grill Grates: To prevent the fish from sticking to the grates, take a paper towel soaked in vegetable oil and use tongs to rub it over the grill grates. This creates a non-stick surface and adds a hint of extra flavor to the fish.

Selecting Fish for Grilled Tacos

Tilapia: I love using white fish fillets of tilapia for this dish. Tilapia is a flaky white fish that's the best fish for grilling... in my opinion! Its mild flavor and delicate texture make it an ideal choice to showcase the smoky essence from the charcoal grill. And, its firm flesh holds up well on the grill, allowing it to cook evenly and retain its natural moisture.

When grilled, tilapia develops a beautiful charred exterior while remaining tender and moist on the inside. The flaky texture pairs wonderfully with the vibrant flavors of the toppings and the creaminess of the sauce.

While I adore tilapia in grilled fish tacos, there's another fantastic options worth mentioning: Salmon.

Salmon

Salmon is another excellent choice for grilled fish tacos. The distinct flavor of salmon pairs perfectly with the vibrant toppings and adds a touch of indulgence to the tacos.

Grilled Fish Tacos Recipe Ingredients

• For the Fish:
  • 1 pound of salmon or tilapia fillets
  • 2 tablespoons of olive oil
  • ½ teaspoon Garlic Powder
  • 1 tablespoon of lime juice
  • 1 teaspoon of chili powder
  • ½ teaspoon of cumin
  • Kosher Salt and pepper to taste
  • ¼ teaspoon cayenne pepper *OPTIONAL
• For the Tacos:
  • 8 small warm corn tortillas or flour tortillas.
  • Toppings: shredded green cabbage or red cabbage, diced red onion, fresh pico de gallo or diced tomatoes, sliced avocado, shredded cheddar cheese or queso fresco, chopped cilantro, & lime wedges
• For the Cilantro-Lime Sauce
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • Juice of 1 lime
  • ¼ cup cilantro, (fresh) finely chopped
  • 1 clove garlic, minced

How to Make Grilled Fish Tacos Recipe

1. Preheat the grill:
   • For a gas grill: Preheat to medium-high heat, around 400-450° degrees F (200-230°C). Brush and clean grill grates and brush with a little oil! This keeps fish from sticking to the grates and falling apart.
   • For a charcoal grill: Prepare a medium-hot fire by lighting the charcoal and allowing it to burn until covered with ash. Brush and clean grates and spray with a little oil!
2. Prepare the fish:
   • Rinse the fish fillets under cold water and pat them dry with paper towels.
   • In a bowl, mix together olive oil, lime juice, chili powder, cumin, salt, and pepper.
   • Brush the marinade mixture over both sides of the fish fillets and let them marinate for 15-20 minutes while the grill heats up.

Prepare the Sauce

• In a bowl, combine ½ cup of sour cream and ¼ cup of mayonnaise. The combination of these two creamy ingredients forms the base of the cilantro-lime crema.
• Squeeze the juice of one lime into the bowl. The lime juice adds a vibrant citrusy flavor that cuts through the richness of the sauce.
• Finely chop ¼ cup of fresh cilantro, including the leaves and tender stems. Cilantro brings a refreshing herbaceous note to the crema.
• Mince one clove of garlic and add it to the mixture. The garlic infuses a subtle, savory undertone into the sauce.
• Season the crema with a pinch of salt, adjusting to your taste preference. Remember to start with a conservative amount and add more if needed.
• Stir all the ingredients together until well combined, ensuring that the flavors are evenly distributed. Set aside.

Grill Your Fish

For gas grill users, place the marinated fish fillets directly on the preheated grill grates. Let them cook for about 4-5 minutes per side until the fish flakes easily with a fork and boasts those beautiful grill marks. Charcoal grill enthusiasts, oil the grates and sizzle the fish fillets directly over the heat, following the same timing and flakiness test.

1. Remove the fish from the grill:
   • Transfer the cooked fish to a plate and let it rest for a few minutes. Use a fork to gently flake the fish into smaller pieces.
   • Wrap the tortillas in aluminum foil and place them on the grill for 1-2 minutes to warm them up.

Assemble Tacos

You can warm your tortillas on a warm skill with a bit of oil or on the grill with a little spay oil. Don't get them too warm... Just enough to soften them!

1. Take a warm tortilla and load it up with a generous portion of the succulent grilled fish. Then, layer on the crunch with shredded green or purple cabbage, add a burst of freshness with diced tomatoes, and embrace the creamy decadence of sliced avocado. Sprinkle some chopped cilantro for that extra green! Then, squeeze a wedge of fresh lime juice over the top for that bright citrusy punch.
2. Sauce it Up: A taco isn't complete without a sauce to tie it all together.

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!

Tips & Notes

• If you opt for salmon, using skin-on fillets can be a game-changer. Start grilling them with the skin side down and flip them carefully after a few minutes for a crispy and delightful texture.
• For an additional touch of smokiness, consider adding a pinch of smoked paprika to your marinade or using a cedar plank when grilling the fish.
• Feel free to adjust the spice level by increasing or decreasing the amount of chili powder or hot sauce in the marinade and sauce.

Cilantro-Lime Crema

To elevate the flavors of my grilled fish tacos, I love to serve them with a creamy and tangy cilantro-lime crema. This irresistible sauce adds a luscious texture and a burst of citrusy freshness.

Side Dishes

Serve your grilled fish tacos with a side of Mexican rice and black beans!