What makes a good fish taco? The fish, obviously, but also what goes around it. One pound of Mahi Mahi marinated in lime juice, olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Grilled three to four minutes per side. Placed in warm corn tortillas and topped with shredded cabbage, cilantro, diced red onion, sliced avocado, and a lime crema made from sour cream, lime juice, lime zest, and salt. These have become one of our go-to warm-weather dinners, and right before Cinco de Mayo feels like exactly the right moment for them.
The crema is what holds it all together. It coats every ingredient when you bite down, creamy and tart against the smoky fish and crunchy cabbage. The avocado slices are cool. The red onion is sharp. Every taco tastes layered, not just piled.
Tips for Making Grilled Fish Tacos
Marinate the fish for at least fifteen minutes
The lime juice, olive oil, and spices need time to coat the fish. Fifteen minutes is the minimum. Longer is fine for Mahi Mahi, but do not go beyond an hour or the acid breaks down the flesh. 
Pat the fish dry after marinating and before grilling. Wet fish steams instead of searing.
Make the crema while the fish grills
Mix half a cup of sour cream with one tablespoon of lime juice, one teaspoon of lime zest, and a quarter teaspoon of salt. Taste and adjust the lime.
The crema can sit in the fridge for up to three days. It thickens slightly as it chills, which helps it cling to the taco.
Grilled Fish Tacos
- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
Celebrate National Pinot Grigio Day with these delicious grilled fish tacos, perfectly paired with a refreshing glass of Pinot Grigio. These tacos feature marinated and grilled Mahi Mahi, topped with a zesty crema and fresh toppings.
Ingredients
- 1 pound Mahi Mahi (or halibut, cod, snapper fillets, or shrimp)
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon salt
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
Instructions
- In a bowl, combine lime juice, olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Marinate the Mahi Mahi in the mixture for at least 15 minutes.
- Preheat grill to medium-high heat.
- Grill the fish for 3-4 minutes on each side until cooked through.
- In a small bowl, mix sour cream, lime juice, lime zest, and salt to make the crema.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing grilled fish on the tortillas, topping with cabbage, cilantro, red onion, avocado, and a drizzle of crema.
Notes
For a spicier crema, add more hot sauce to taste. These tacos are best served immediately after grilling. If using shrimp, adjust the grilling time to 2-3 minutes per side. Store any leftover crema in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Frequently Asked Questions
Can I use a different fish?
Halibut, cod, snapper, or shrimp all work. The recipe calls for Mahi Mahi, which is firm and holds up well on the grill. Adjust the grilling time for thinner fillets or shrimp.
Do I need to warm the tortillas?
Yes. Thirty seconds per side on the grill or in a dry skillet. Cold tortillas crack and tear when you fold them around the fish.
Can I bake the fish instead?
Yes. Bake at 400 degrees F (200 degrees C) for about 12 minutes. The flavour of the spice rub comes through but you lose the grill char.
