Grilled Fish Tacos


When the heat rises and easy no-fuss meals are on my mind, so are Grilled Fish Tacos. With just a few ingredients and well-seasoned fish, I'm able to create the most flavorful meal fit for any time of the day. I used cod, but any white fish will do topped with shredded cabbage and Lime Crema. These tasty packets are as light as they are delicious.



Ingredients for Grilled Fish Taco:


2 pounds of cod fillets or other white fish

3 tablespoons olive oil

2 tablespoons fresh lime juice


Seasoning Mix:

1 tablespoon chili powder

3/4 teaspoon cumin

3/4 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/4 teaspoon hot paprika


Lime Crema:

1 cup light sour cream

zest of 1 lime

2 tablespoons lime juice

2 tablespoons water


Serve with corn tortillas, Lime Crema, Salsa Verde, sliced radishes and shredded cabbage.


Time-Saving Tip: Prepare the vegetables and Lime crema earlier in the day.


Let's see what we need.

We're ready to cook.


Combine the ingredients for the Lime Crema and set aside.


Combine the seasoning in a small bowl and the oil and lime juice in another small bowl.


Rub the fish with the seasoning and then coat with the olive oil mixture.


Cook the cod on a hot grill until the fish flakes with a fork .


I like to heat and char up the tortillas. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can heat the tortillas in the oven. Just wrap them in foil.


They're ready! Grilled Fish Tacos are so yummy and come together so quickly. It's just as easy to make a few of these as it is to create a bunch. I know my family will be eating these all summer long.

Enjoy!


Ingredients for Grilled Fish Taco:


  • 2 pounds of cod fillets or other white fish

  • 3 tablespoons olive oil

  • 2 tablespoons fresh lime juice


Seasoning Mix:

  • 1 tablespoon chili powder

  • 3/4 teaspoon cumin

  • 3/4 teaspoon smoked paprika

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon hot paprika


Lime Crema:

  • 1 cup light sour cream

  • zest of 1 lime

  • 2 tablespoons lime juice

  • 2 tablespoons water

  • Serve with corn tortillas, Lime Crema, Salsa Verde, sliced radishes and shredded cabbage.

  • Combine the ingredients for the Lime Crema and set aside.

  • Combine the seasoning in a small bowl and the oil and lime juice in another small bowl.

  • Rub the fish with the seasoning and then coat with the olive oil mixture.

  • Cook the cod on a hot grill until the fish flakes with a fork .

  • I like to heat and char up the tortillas. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can heat the tortillas in the oven. Just wrap them in foil.

  • Time-Saving Tip: Prepare the vegetables and Lime crema earlier in the day.

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