The Best 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. I’m thrilled to share my go-to grilled 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!

Grill Selection and Prepping: Before diving into the recipe, let’s talk grills. For this culinary adventure, you can choose between a trusty gas grill or embrace the authentic flavors of a charcoal 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.

Now, onto prepping our star ingredient – the fish! Start by rinsing your salmon or tilapia ) fillets under cold water and gently pat them dry with paper towels. We’ll marinate them in a tantalizing blend of olive oil, lime juice, chili powder, cumin, salt, and pepper. This quick marinade enhances the flavors and ensures a juicy and tender fish.

Grilling Magic: With the grill preheated to medium-high heat, around 400-450°F (200-230°C) for gas grills, or a medium-hot fire for charcoal grills, it’s time to work our grilling magic!

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.

Grilling Fish on a Charcoal Grill:

Now, let’s dive into the specifics of grilling fish on a charcoal grill. There’s something magical about the smoky flavor and authentic experience that a charcoal grill brings to the table.

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.

Prepping Fish

Rinse the fish fillets under cold water and gently pat them dry with paper towels. This step helps remove any excess moisture, allowing the fish to cook evenly on the grill. Season the fillets with salt and pepper or your preferred seasoning blend.

Grilling the Fish: Place the fish fillets directly on the oiled grill grates, making sure to leave some space between each fillet. This allows for proper airflow and ensures even cooking. Close the grill lid and let the fish cook undisturbed for about 4-5 minutes per side.

Managing the Heat: Charcoal grills can produce intense heat, so it’s essential to monitor and manage the temperature throughout the grilling process. If the grill becomes too hot, partially close the vents to reduce airflow and lower the heat. Conversely, if the fire starts to die down, open the vents slightly to increase airflow and maintain a steady heat.

Testing for Doneness: To check if the fish is cooked to perfection, use a fork to gently press down on the fillets. If the flesh flakes easily and appears opaque, it’s ready to be taken off the grill. Avoid overcooking the fish, as it can lead to dryness.

Building the Perfect Taco: While the fish rests for a few moments, let’s gather the essential taco fixings. Start by warming up your tortillas by wrapping them in aluminum foil and placing them on the grill for a couple of minutes. This step ensures they’re soft, pliable, and ready to embrace the flavorful ingredients.

Selecting Fish for Grilled Tacos

I particularly 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. Plus, its firm flesh holds up well on the grill, allowing it to cook evenly and retain its natural moisture.

When grilled to perfection, 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. Whether you’re a seafood enthusiast or trying to introduce more fish into your diet, tilapia is a versatile and delicious option that takes these grilled fish tacos to a whole new level.

So, when you’re at the fish market or grocery store, keep an eye out for fresh tilapia fillets. They’re easy to find, budget-friendly, and make for a delightful meal when transformed into these delectable grilled fish tacos.

While I adore using tilapia for grilled fish tacos, there are a couple of other fantastic options worth mentioning: Mahi Mahi and salmon.

Mahi Mahi

Mahi Mahi, also known as dolphinfish, is a firm and flavorful fish that holds up exceptionally well on the grill. Its mild, slightly sweet taste pairs beautifully with the smoky flavors imparted by the charcoal grill. When grilled, Mahi Mahi develops a lovely caramelized exterior while maintaining a moist and tender interior. The firm texture of Mahi Mahi makes it ideal for grilling, and its versatility allows it to absorb the flavors of marinades and seasonings wonderfully.

Salmon

Salmon is another excellent choice for grilled fish tacos. Its rich, buttery flavor and flaky, succulent texture make it a true crowd-pleaser. Grilling salmon on a charcoal grill brings out its natural oils, resulting in a delightful smoky aroma and a slightly charred exterior. The distinct flavor of salmon pairs perfectly with the vibrant toppings and adds a touch of indulgence to the tacos.

Both Mahi Mahi and salmon are incredibly versatile when it comes to seasoning and marinades. You can play around with different combinations of herbs, spices, and citrus juices to enhance their flavors further. Whether you prefer the firmness of Mahi Mahi or the richness of salmon, these fish options add a delightful twist to grilled fish tacos and are sure to impress your taste buds.

Grilled Fish Tacos Recipe Ingredients

• For the Fish:
  • 1 pound of salmon or tilapia fillets
  • 2 tablespoons of olive oil
  • 1/2 tsp Garlic Powder
  • 1 tablespoon of lime juice
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • Kosher Salt and pepper to taste
  • 1/4 tsp 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
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • Juice of 1 lime
  • 1/4 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 1/2 cup of sour cream and 1/4 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 1/4 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.

Warm Tortillas

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. Now comes the fun part – assembling your grilled fish tacos! 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. Don’t forget to sprinkle some chopped cilantro for that extra zing! Lastly, squeeze a wedge of fresh lime juice over the top for that bright citrusy punch.
   • Take a warm tortilla and add a generous portion of grilled fish to the center.
   • Top it with shredded cabbage, diced tomatoes, sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
2. Sauce it Up: A taco isn’t complete without a sauce to tie it all together. In a small bowl, whisk together sour cream or Greek yogurt, lime juice, chipotle sauce or hot sauce, and a pinch of salt. Adjust the seasonings according to your personal preference for a tangy and spicy kick. Drizzle this luscious sauce over your taco creation to add a creamy and flavorful element that complements the fish and toppings beautifully.

Recipe Card

Grilled Fish Tacos 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.

Making Fresh Pico de Gallo

No fish taco is complete without a refreshing and vibrant pico de gallo. This homemade salsa adds a burst of flavor and a delightful crunch to every bite. Let me share with you my go-to recipe for making fresh pico de gallo.

Ingredients:

• 2 medium tomatoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

Instructions:

1. Start by dicing two medium tomatoes into small pieces. Make sure to remove the seeds and excess liquid to prevent the Pico de Gallo from becoming watery.
2. Finely chop half of a red onion and add it to a medium bowl with the tomatoes. 
3. Take a jalapeño pepper, remove the seeds, and finely dice it. Adjust the amount according to your desired level of spiciness. If you prefer a milder flavor, you can omit the jalapeño altogether. 
4. Add the diced jalapeño to the bowl with the tomatoes and onion.
5. Chop a handful of fresh cilantro, including the leaves and tender stems, and add it to the mixture. Cilantro adds a bright and herbaceous note to the pico de gallo.
6. Squeeze the juice of one lime over the ingredients. The lime juice adds tanginess and helps to bring out the flavors.
7. Season the pico de gallo with salt to taste. Start with a pinch and adjust according to your preference. Remember, you can always add more salt later, so it’s best to start with a conservative amount.
8. Give everything a gentle stir, ensuring all the ingredients are well combined. Taste and adjust the seasoning if needed.

Voila! Your fresh pico de gallo is ready to take your grilled fish tacos to the next level. This zesty and colorful salsa will provide a refreshing contrast to the smoky flavors of the fish, adding a delightful crunch and a burst of flavors in every bite.

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!