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Flavor-Packed Grilled Fish Tacos with Cilantro-Lime Mayo

A vibrant and flavorful dish featuring grilled fish, zesty cilantro-lime mayo, and fresh toppings, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 pound white fish fillets (such as tilapia, cod, or mahi-mahi) Opt for wild-caught varieties when available.
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
For the Cilantro-Lime Mayo
  • ½ cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • Salt, to taste
For the Toppings
  • 6 small corn tortillas Alternatively, use 4 large tortillas.
  • 1 cup shredded cabbage (green or red)
  • ½ cup diced tomatoes
  • ½ avocado sliced
  • Lime wedges, for serving

Method
 

Preparation
  1. In a bowl, combine olive oil, chili powder, cumin, salt, and pepper. Mix well and coat the fish fillets in the marinade. Allow them to marinate for about 10 minutes.
  2. In a small bowl, mix together the mayonnaise, chopped cilantro, lime juice, and a pinch of salt. Adjust the lime juice to taste.
Cooking
  1. Preheat the grill to medium-high heat (about 375°F).
  2. Oil the grill grates to prevent sticking. Place the marinated fish directly on the grill. Grill for about 3-4 minutes on each side, or until the fish is opaque and easily flakes with a fork.
  3. While the fish is grilling, warm the corn tortillas on the grill for about 30 seconds on each side.
  4. Once the fish is cooked, remove it from the grill. Flake the fish into bite-sized pieces using a fork.
Assembly
  1. Assemble the tacos by placing a portion of flaked fish on each tortilla. Top with shredded cabbage, diced tomatoes, and avocado slices. Drizzle generously with cilantro-lime mayo.
  2. Serve with lime wedges on the side for an extra burst of citrus flavor!

Notes

For best results, use high-quality, fresh fish. Leftover fish can be stored in an airtight container in the fridge for up to 2 days.