Easy Grilled Fish Tacos
Quick and easy grilled fish tacos packed full of flavor and ready in just 20 minutes. Beautiful and fresh grilled fish filling in a tortilla, topped with zesty red cabbage, guacamole and a creamy white sauce.
Servings: 4
Ingredients
- 8 white corn tortillas
- 1 lb cod fillets
Marinade
- ½ tsp smoked paprika
- 2 tbsp vegetable oil
- lime juice of
- 1 clove garlic minced
- 1 tsp chili powder
- 1 tsp cumin powder
- ¼ tsp cayenne pepper powder
- kosher salt
Crema
- 1 cup Greek yogurt
- lime juice of
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp kosher salt
- 1 tsp hot sauce Sriracha or Frank's
Toppings
- pico de gallo
- red cabbage shredded
- guacamole
- red onion thinly sliced
- fresh cilantro roughly chopped
Instructions
- In a small bowl, combine the marinade ingredients: Smoked paprika, vegetable oil, lime juice, minced garlic, chili powder, cumin powder, cayenne pepper powder, and salt. Use a whisk to combine well.
- Place the fish fillets in a ziplock or freezer bag (you may need to use more than one), and pour in the marinade. Seal the bag and place it in the refrigerator for 30-60 minutes.
- In another bowl, combine the crema sauce ingredients. Place in refrigerator.
- Fire up your grill to medium heat, about 300-375°F (150-190°C)
- Remove fish fillets from the marinade. Pat excess marinade from the fillets with dry paper towels.
- Once grill has fully warmed up, place the fish fillets on the grill (for best results, use a grill basket). Grill for 2-3 minutes on each side. The cod will be done when they have turned opaque and flake with little resistance when pressed with a fork.
- Move fish to counter surface or chopping block and leave to rest for 2-3 minutes. Chop up fillets into small chunks or slices.
- Warm corn tortillas on the grill grates for about 10 seconds on each side.
- Serve the sliced fish on tortillas. Top with your choice of shredded red cabbage, pico de gallo, crema sauce, guacamole, sliced red onion, and chopped cilantro.