There’s something about the smell of fish grilling over open flames that takes me back to a small beach shack we stumbled upon in Baja years ago. No sign, just a roadside stand with sizzling sounds and fresh tortillas. The man running it handed us tacos wrapped in warm corn tortillas, topped with crunchy cabbage and creamy sauce. No frills—just balance. That was the moment I understood what fish tacos should taste like.
Back home, after plenty of trial and error (including one regrettable attempt with frozen fish sticks), I landed on this version. It’s simple, vibrant, and full of that same sunny flavor.
Why You’ll Love This Recipe
- Quick and easy—perfect for weeknights
- Fresh, bold flavors
- Naturally light and healthy
- Customizable with toppings and fish option
- Ideal for entertaining or casual dinners
Ingredients
For the Fish:
- 1½ lbs white fish (mahi-mahi, cod, or tilapia)
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the Slaw:
- 2 cups shredded cabbage (mix green and purple)
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 1 tbsp mayo or Greek yogurt
- Pinch of salt
For the Crema:
- ½ cup sour cream
- Zest and juice of 1 lime
- 1 tsp hot sauce (e.g., Cholula)
- Pinch of salt
To Assemble:
- 8 small corn tortillas
- Optional toppings: sliced avocado, cilantro, radish, pickled red onion
Instructions
1. Marinate the Fish
Pat fish dry. Whisk together olive oil, lime juice, spices, salt, and pepper. Coat the fish evenly and let it marinate for 15–30 minutes.
2. Make the Slaw
Combine cabbage, cilantro, lime juice, mayo/yogurt, and salt. Toss to coat and set aside.
3. Make the Crema
Mix sour cream, lime zest and juice, hot sauce, and salt until smooth. Adjust to taste.
4. Grill the Fish
Preheat grill or skillet. Lightly oil the grates. Grill fish for 3–4 minutes per side until cooked through and flakey. Don’t fuss with it—let it develop a nice sear.
5. Warm the Tortillas
Use tongs to char tortillas over a gas flame or in a dry skillet until soft and pliable.
6. Assemble the Tacos
Flake the fish and layer into tortillas. Add slaw, a drizzle of crema, and your favorite toppings.
Expert Tips
- Dry the fish well before marinating.
- Don’t over-marinate—lime juice starts “cooking” the fish.
- High heat gives great texture without drying the fish.
- Always warm your tortillas just before serving for best results.
Variations & Substitutions
- Fish swaps: Try salmon or halibut.
- Dairy-free: Use mashed avocado with lime instead of crema.
- No cabbage? Use romaine or shredded Brussels sprouts.
- No sour cream? Use Greek yogurt.
- No grill? Use a cast-iron skillet or the broiler.
Serving Suggestions
- With grilled corn, black bean salad, or chips and guacamole
- Cold beer or a citrusy margarita pairs perfectly
- Great for dinner parties or casual family nights
Storage & Reheating
- Store cooked fish in the fridge for up to 2 days.
- Reheat gently in a skillet or wrapped in foil in the oven
- Slaw keeps well; dress it closer to serving time.
- Tortillas are best fresh but can be reheated briefly.
FAQs
Can I make it ahead?
Yes—marinate the fish, prep the slaw and crema in advance. Cook and assemble when ready to serve.
Best fish for tacos?
Mahi-mahi, cod, or halibut—they hold up well on the grill and flake beautifully.
Can I use frozen fish?
Absolutely. Thaw completely and pat dry to avoid excess moisture.
Is this recipe spicy?
Mild to medium. Adjust chili powder and hot sauce to taste.
Do I need a grill?
No. A heavy skillet or broiler works just fine.
Nutrition (Per 2 Tacos, Approximate)
- Calories: ~400
- Protein: 28g
- Fat: 18g
- Carbs: 28g
- Fiber: 4g
- Sugar: 2g
These grilled fish tacos are a staple in our home—not just for the taste, but for the memories they bring. Simple, joyful, and full of sunshine.