Grilled Fish Tacos – Blackstone Griddle Recipes

Fresh, flavorful, and healthy Grilled Fish Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”. Ready to eat in less than 30 minutes!

Prep Time25

Cook Time5

Total Time30

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 327kcal

Ingredients

1 pound lean white fish fillets (tilapia , halibut, mahi mahi, snapper, cod)
salt and freshly ground black pepper
2 Tablespoons oil (vegetable or canola oil)
1 small lime , juiced
1 clove garlic , minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne , optional
8 white corn tortillas

Fish taco sauce:

1/2 cup sour cream
1/3 cup mayonnaise
1 small lime , juiced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
¼ teaspoon salt
1 teaspoon Sriracha hot sauce , or to taste

Toppings:

Pico de gallo
Cotija cheese
Shredded cabbage
fresh cilantro
avocado
lime wedges
red onion
hot sauce (try siracha or valentina)

Instructions

Season the fish with a little salt and pepper on both sides.
In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.
Add the corn tortillas to the grill and warm for about 15 seconds on each side.
Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
Serve with a side of Authentic Mexican rice.

Notes

Find my tips for perfect fish tacos, above in the post.

Nutrition