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 light and refreshing 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 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!

My Tips

Lightly warm your tortillas before assembling tacos… Warm tortillas have a much better texture! 😉

Don’t skip the limes! Serve the lime wedges on the side so people can squeeze them over their fish tacos… That way everyone gets the perfect amount of citrus!

Serve the pico on the side…. Some of us like more than others;)

You can wrap your fish tacos in parchment paper to keep them warm before serving… It helps keep them warm, and is perfect for serving instead of a plate!

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 Taco Ingredients

Alright, let’s talk ingredients for these killer fish tacos! For the fish, you’ll need about a pound of either salmon or tilapia fillets—whatever floats your boat… Either way it takes about 4 filets for 8 fish tacos. We’re going to season them up with a mix olive oil, garlic powder, and lime juice (that’s a key flavor!), a little chili powder, cumin, and of course, salt and pepper. If you like a little kick, a quarter teaspoon of cayenne pepper is totally optional.

For the taco fixings, grab 8 small warm corn or flour tortillas—or double up to 16 if you want extra sturdy tacos. Shredded green cabbage for that awesome crunch. Thinly slice half a red onion—trust me, it brings a fantastic bite. You’ll want about a cup and a half of pico de gallo; fresh is always best, but diced tomatoes will do in a pinch. Slice up two ripe avocados—they’re essential for that creamy goodness. A cup of shredded cheddar or queso fresco, or a mix of both, adds a nice cheesy layer. Don’t forget half a cup of packed chopped cilantro for freshness, and two limes sliced into wedges for squeezing!

And for that killer cilantro-lime sauce, you’ll need half a cup of sour cream, a quarter cup of mayonnaise, the juice of one lime (more of that limey goodness!), a quarter cup of finely chopped fresh cilantro, and one minced clove of garlic. This sauce is what really brings the tacos together.

Step-by-Step Instructions

First, 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!

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.

Chop Toppings

Chop your toppings, cover them with plastic wrap while you grill the fish: Slice green cabbage thin, slice half of one medium red onion into very thin strips. Then slice each avocado into 8 slices lengthwise. Grate cheddar cheese or crumble queso fresco. Chop your cilantro, and slice the 2 limes into wedges. Prepare the Pico de Gallo or use premade Pico.

Make 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.

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.

Warm tortillas

Wrap the tortillas in aluminum foil and place them on the grill for 1-2 minutes to warm them up. You can also 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!

Assemble 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 pico de gallo, and creamy sliced avocado. Sprinkle some cheese and chopped cilantro for that extra green! Then, squeeze a wedge of fresh lime juice over the top for that bright citrusy punch.

Sauce it Up: A taco isn’t complete without a sauce to tie it all together.

Let me know what you think!

If you try this recipe, I’d love if you give it a review on the recipe card, 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. The skin will pull off easily after cooked!
• For an additional touch of smokiness, add a pinch of smoked paprika to your marinade or using a cedar plank when grilling the fish.

Side Dishes

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