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!
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 goes perfect with pico de galllo and really brings the tacos together.
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. And, while I adore tilapia in grilled fish tacos, there’s another fantastic options worth mentioning… Salmon!
Salmon: Salmon is an 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.
Pro Tips and Tricks for Perfect Grilled Fish Tacos
Here are some expert tips to ensure your grilled fish tacos are absolutely delicious and hassle-free:
Grilling the Fish Like a Pro
- Prep the Grill for Success: Whether you’re using a gas or charcoal grill, preheat it to medium-high heat (400-450°F / 200-230°C). Once hot, clean the grates thoroughly with a grill brush, then lightly oil them. This crucial step creates a non-stick surface, preventing your delicate fish from sticking and falling apart.
- Don’t Rush the Marinade: After rinsing and patting your fish fillets dry, brush them generously with the olive oil, lime juice, chili powder, cumin, salt, and pepper mixture. Let them marinate for 15-20 minutes while your grill heats up. This short marinating time allows the flavors to penetrate without “cooking” the fish.
- Perfectly Cooked Fish: Place your marinated fish directly on the preheated, oiled grill grates. Cook for about 4-5 minutes per side. You’ll know it’s ready when the fish flakes easily with a fork and has beautiful grill marks. Don’t overcook it – dry fish is a no-go for tacos!
- Rest Your Fish: Once cooked, transfer the fillets to a plate and let them rest for a few minutes. This allows the juices to redistribute, keeping the fish moist and flavorful. Then, gently flake it into smaller, taco-ready pieces with a fork.
Mastering Your Toppings and Sauce
- Prep Ahead for Ease: Get all your toppings ready before you start grilling. Slice your green cabbage and red onion thinly, slice avocados, grate cheese, chop cilantro, and slice limes into wedges. Have your pico de gallo ready to go. Covering them with plastic wrap while you grill keeps them fresh.
- The Secret to Sauce Consistency: When making your Cilantro-Lime Sauce, remember that consistency matters as much as flavor. After whisking all the ingredients together, if the sauce is too thick, thin it out a teaspoon at a time with a little water or milk until it’s just right for drizzling. Always taste and adjust seasonings as you go!
Assembling and Serving
- Warm Tortillas are a Must: Cold tortillas can crack and aren’t as pleasant to eat. Warm them up just before assembling! You can wrap them in aluminum foil and warm them on the grill for 1-2 minutes, or briefly heat them on a lightly oiled skillet until they’re soft and pliable. Don’t let them get crispy!
- Build Your Tacos Smart: Start with a warm tortilla, add a generous portion of your flaky grilled fish, then layer on the crunchy cabbage, fresh pico de gallo, creamy avocado slices, and a sprinkle of cheese and cilantro.
- Sauce and Citrus Last: For the best experience, drizzle your Cilantro-Lime Sauce over the assembled taco just before eating. Then, squeeze a fresh lime wedge over the top. Serving extra lime wedges and pico de gallo on the side allows everyone to customize their tacos to their liking.
- Keep ‘Em Warm (and Pretty!): For a fantastic presentation and to keep your tacos warm, wrap each assembled taco in parchment paper with a lime wedge tucked inside. This also makes serving a breeze, eliminating the need for plates… Serve with BBQ bacon baked beans!
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!
Grilled Fish Tacos
Ingredients
- 1 pound of salmon or tilapia fillets 4 filets of fish
- 2 tablespoons of olive oil
- 1/2 tsp Garlic Powder
- 2 tablespoons of lime juice
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- 1/4 tsp cayenne pepper *OPTIONAL
- 8 small warm corn tortillas or flour tortillas. Use 16 tortillas if you want them doubled up on each taco. (Some people prefer 2 tortillas on their fish taco.)
Toppings
- 2 1/2 cups shredded green red cabbage
- 1/2 red onion medium, sliced thin
- 1 1/2 cups pico de gallo
- 2 avocados ripe, sliced
- 1 cup cheddar cheese shredded, cheese or queso fresco
- 1/2 cup cilantro chopped, packed
- 2 limes sliced into wedges
For the Cilantro-Lime Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice or juice from 1 lime
- 1/4 cup cilantro (fresh) finely chopped
- 1 clove garlic minced small
Instructions
- Preheat the grill: For a gas grill: Preheat to medium-high heat, around 400-450°F (200-230°C). For a charcoal grill: Prepare a medium-hot fire by lighting the charcoal and allowing it to burn until covered with ash.
- 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, garlic powder, chili powder, cumin, salt, cayenne pepper if using, 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 the toppings, and place them on a cutting board or in separate bowls, cover them with plastic wrap while you grill the fish: Slice green cabbage thin, slice 1/2 of 1 medium red onion into very thin strips or mince it, slice each avocado into 8 slices lengthwise, grate cheddar cheese or crumble queso fresco, chop cilantro, and slice the 2 limes into wedges. Use premade Pico de Gallo, or use my quick and easy recipe!
- Prepare the sauce: In a small bowl, combine all ingredients for the Cilantro-Lime Sauce. Whisk well. If the sauce is too thick for your liking, you can thin it out with a teaspoon of water or milk at a time until it reaches your desired consistency. Taste and adjust the seasoning as needed. Set aside.
- Grill the fish: For gas grill users: Place the fish fillets directly on the grill grates. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior. For charcoal grill users: Oil the grill grates and place the fish fillets directly over the heat. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior.
- 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 the tortillas: For the best texture and to prevent cracking, warm your tortillas before assembling the tacos. You can do this by wrapping them in aluminum foil and placing them on the grill for 1-2 minutes, or by warming them briefly on a lightly oiled warm skillet until just softened.
- Assemble the tacos: Take a warm tortilla and add a generous portion of grilled fish to the center. Top it with shredded cabbage, Pico de Gallo, sliced avocado, chopped cilantro, cheese.
- Wrap fish tacos in parchment paper with a lime wedge, to keep warm.
- To serve: Open a parchment wrapped taco. Drizzle 1 tablespoon of the sauce over the toppings inside the taco. Squeeze the juice from the lime wedge over the toppings. And serve with fresh pico de gallo on the side, and enjoy with bbq bacon baked beans!
Notes
- If using salmon, skin-on fillets work well on the grill. Place the fillets skin-side down first and flip them carefully after a few minutes.
- For a smoky flavor, you can add a pinch of smoked paprika or use a cedar plank when grilling the fish.
- Adjust the spice level by increasing or decreasing the amount of chili powder or hot sauce in the marinade and sauce.
- Fresh pico de gallo is best but you can substitute with diced tomatoes, if Pico is not available.
- Warm tortillas before assembling tacos for a better texture, and to prevent them from cracking!
- 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;)
- 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!
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
