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Grilled Fish Tacos

Prep Time: 20 minutes
Cook Time: 10 minutes
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Grilled Fish Tacos

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These Baja-Style Grilled Fish Tacos are so fresh and light and full of flavor! The fish is marinated with spices, lime, and cilantro and grilled until perfectly flaky.

After grilling, nestle the flaky fish into warm corn tortillas and top with shredded cabbage, pico, cotija and a creamy white sauce. This is a delicious and healthy dinner recipe that comes together quickly, even on busy weeknights!

Grilled Fish Tacos

Fish tacos are one of my all-time favorite foods, so there’s no way I couldn’t include this recipe in So Much Food Grilling Week! I’m sharing all my favorite grilling recipes to set you up for summer. What they have in common? Anyone can grill them. Even if you’re a novice, or intimidated by the grill, I’ve got all the tips and tricks to up your grilling game.

Fish tacos are light, fresh, and one of my go-to summer dinners! These grilled fish tacos are layered with flavor. The fish is marinated in a mix of chipotle, spices, lime, and cilantro before being grilled to perfection.

As per usual, all tacos should be loaded with fresh toppings like guac, pico de gallo, shredded cabbage, and a simple white sauce. Don’t forget all the limes for squeezing over the top!

Looking for a fun libation on the side? These fresh watermelon margaritas totally hit the spot!

Grilled Fish Tacos

How to Make Grilled Fish Tacos

You can grill fish tacos indoors with a quality grill pan, but outdoor grilling is the best in the summer! I just invested in a new grill and it’s the best thing I’ve done to up my outdoor cooking game. I’ve linked the grill I purchased below!

Tools Needed

Ingredients and Substitutions

  • Fish. Any firm white fish will do here, but my favorites are cod or mahi mahi.
  • Chipotle. You’ll want canned chipotle peppers in adobo for this recipe, but in a pinch you could swap in some chipotle powder.
  • Lime. You’ll want lime juice and zest to really bring that zesty citrus flavor.
  • Spices. You’ll need garlic powder, cumin, and ancho chile powder to really give the fish that classic “taco” seasoning flavor.
  • Olive oil. No need to use something expensive, just an olive oil with flavor and a higher smoke point.
  • Cilantro. Minced cilantro adds tons of fresh flavor, but if you’re cilantro averse you could swap in chopped parsley or just omit it completely.
  • White sauce. My simple white sauce recipe combines mayo, Mexican crema, garlic powder, lime juice, and hot sauce.

The Process

  1. Marinate the fish. Place the fish filets in a medium baking dish and season with salt and pepper. In a small bowl, whisk together the olive oil, lime zest, lime juice, garlic powder, chipotle, ancho chile powder, cumin, and cilantro. Stir well and season with salt and pepper. Pour the marinade over the fish and turn the fish pieces over in the mixture so they’re well coated. Marinate for 30 minutes.
  2. Make the white sauce. While the fish is marinating, whisk together the mayonnaise, crema, lime juice, sugar, garlic, and hot sauce together in a small bowl. Season to taste with salt and pepper and refrigerate until ready to serve.
  3. Prep and preheat the grill. Preheat an outdoor grill to 400-450 F. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
  4. Grill the fish. Remove the fish from the marinade and place them on the grill for 4-5  minutes, until they have nice grill marks and release easily from the grates. Flip the fish over and grill for another 3-4 minutes, depending on the thickness of the fish filets. The fish is done when it feels firm to the touch and flakes easily.
  5. Assemble the tacos. Assemble the tacos by flaking the fish into large chunks and layering them in the warmed tortillas with cabbage and pico de gallo. Sprinkle the cotija cheese on top and drizzle with the white sauce. Serve with lime wedges on the side.

Grilling 101 Tips

Grilling can feel intimidating, but it’s an easy skill to learn and will totally elevate your cooking game in the summer. Here are all my best tips for grilling like a pro!

Work with a clean grill. This is such an important step and makes all the difference when it comes to grilling. Make sure to clean your grill of any food or debris before you start grilling. This helps keep food from sticking.

Adequately preheat your grill. Making sure your grates are completely heated through is so important! Make sure to let your grill preheat for at least 15 minutes. The best option is to preheat the grill over medium heat, not high heat.

Lightly grease your grill grates. You can use nonstick spray, but the best method is a rag lightly soaked with high-temperature oil. Use tongs to rub the cloth on the grates to give them a light coating of oil. This also helps when grilling foods with sticky marinades or fish, which can stick easily.

Grill with the lid closed. Grilling with the lid closed promotes more even cooking as the food is cooked as much from ambient heat as well as directly on the flame.

Grilled Fish Tacos

How to Grill Fish

Fish is one of those foods that I always felt intimidated to grill! I’ve always been worried about it sticking and coming apart on the grill, but these are my best tips for grilling fish tacos like an absolute pro!

Lightly grease the grill grates. Grease a towel or paper towel with neutral oil and wipe the hot grill grates right before you put the fish on. This helps the fish release without breaking apart.

Always use a marinade with oil in it. This is another trick to grilling fish, or really any other lean meat. A bit of oil in the marinade coats the fish and also helps keep it from sticking.

Don’t flip the fish too often. Let the fish cook completely on one side, before flipping it. Flipping the fish before it’s done cooking on one side will definitely cause it to flake and fall apart.

Use a fish spatula. The thin metal spatula is so important for cooking fish! It easily gets under the fish without breaking it into pieces and it’s one of my most-used kitchen utensils.

Grilled Fish Tacos

Best Types of Fish for Grilled Fish Tacos

There are so many options when it comes to making grilled fish tacos! My go-to is any firm, white, flaky fish like cod, mahi mahi, haddock, tilapia, or halibut.

You could also make this recipe with salmon, or use the marinade for chicken, pork, or beef.

What to Serve with Grilled Fish Tacos

Grilled fish tacos are definitely a meal in themselves, but what is a good dinner without yummy sides? In my opinion, tacos should always be served with some Mexican rice and refried beans. Plus, you have to have some good chips and guacamole on the side!

A side of queso never goes wrong, either! If you’re looking for a fresh margarita to enjoy with your tacos, try my frozen mango-strawberry margaritas or my coconut margaritas.

Storage Instructions

Any leftover fish can be stored in an airtight container in the fridge for up to 3 days. The white sauce can be stored in a separate airtight container for up to 1 week.

To reheat the fish, microwave in short increments until warmed through. The flaked fish can also be pan-fried for some texture when you reheat it.


Grilled Fish Tacos are a must on your dinner rotation this summer. They’re light and fresh and so packed with flavor. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Grilling Recipes to Try

Grilled Hoisin-Glazed Pork Chops
Grilled Chimichurri Shrimp
Greek Grilled Salmon
Grilled Lemon Parmesan Asparagus

This post contains affiliate links from which I receive a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Grilled Fish Tacos
Main Dishes

Grilled Fish Tacos (Baja-Style)

These Baja-Style Grilled Fish Tacos are so fresh and light and full of flavor! The fish is marinated with spices, lime, and cilantro and grilled until perfectly flaky.
After grilling, nestle the flaky fish into warm corn tortillas and top with shredded cabbage, pico, cotija and a creamy white sauce.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 8 – 10 tacos

Ingredients

Fish

  • 1 1/2 lbs cod or mahi mahi filets
  • 1/4 cup olive oil
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 2 canned chipotle peppers, very finely minced
  • 1 teaspoon garlic powder
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon ground cumin
  • 3 tablespoons finely minced cilantro leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

White Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema
  • 1 tablespoon lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 2 teaspoons hot sauce, like cholula or tapatio

For Serving

  • 8-10 corn tortillas, warmed
  • 2 1/2 cups finely shredded cabbage
  • 1 cup pico de gallo
  • 1 avocado, cut into thin slices
  • 2 oz cotija cheese, crumbled
  • 1 lime, cut into wedges

Instructions

  • Marinate the fish. Place the fish filets in a medium baking dish and season with salt and pepper. In a small bowl, whisk together the olive oil, lime zest, lime juice, garlic powder, chipotle, ancho chile powder, cumin, and cilantro. Stir well and season with salt and pepper. Pour the marinade over the fish and turn the fish pieces over in the mixture so they’re well coated. Marinate for 30 minutes.
  • Make the white sauce. While the fish is marinating, whisk together the mayonnaise, crema, lime juice, sugar, garlic, and hot sauce together in a small bowl. Season to taste with salt and pepper and refrigerate until ready to serve.
  • Prep and preheat the grill. Preheat an outdoor grill to 400-450 F. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray.
  • Grill the fish. Remove the fish from the marinade and place them on the grill for 4-5  minutes, until they have nice grill marks and release easily from the grates. Flip the fish over and grill for another 3-4 minutes, depending on the thickness of the fish filets. The fish is done when it feels firm to the touch and flakes easily.
  • Assemble the tacos. Assemble the tacos by flaking the fish into large chunks and layering them in the warmed tortillas with cabbage and pico de gallo. Sprinkle the cotija cheese on top and drizzle with the white sauce. Serve with lime wedges on the side.

Nutrition

Calories: 234kcalCarbohydrates: 18gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 669mgPotassium: 425mgFiber: 2gSugar: 4gVitamin A: 434IUVitamin C: 4mgCalcium: 61mgIron: 1mg

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