These grilled fish tacos are such an easy, delicious way to make your weeknight meal shine. The fish is smoky, flaky and buttery. The fish taco sauce is creamy and refreshing with a bite of heat and citrus. The whole combination is incredible.

The secret is to keep things simple and let each ingredient shine. The fish is coated in a flavorful blend of chili powder, cumin, garlic, and onion powder before hitting the grill, where it develops a lightly charred exterior and stays tender inside. Thick, firm white fish like halibut or cod works especially well because it holds together beautifully on the grill.

How to make Grilled Fish Tacos

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)

Directions:

1. Season the fish with a little salt and pepper on both sides.
2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
3. Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
4. 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.
5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.
6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.
8. Serve with a side of Authentic Mexican rice.