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Fresh, flavorful, and healthy Grilled Fish Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or "crema". Ready to eat in less than 30 minutes! 



Total time

30 minutes






  • 1 pound lean white fish fillets (tilapia (, halibut, mahi mahi, snapper, cod )))
  • salt
  • black pepper (freshly ground)
  • 2 tablespoons oil ((( vegetable or canola oil )))
  • 1 lime (small, juiced)
  • 1 clove garlic (minced)
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne (optional)
  • 8 white corn tortillas
  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • 1 lime (small, juiced)
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1 teaspoon Sriracha hot sauce (or to taste)
  • pico de gallo
  • cojita cheese
  • cabbage (shredded)
  • fresh cilantro
  • avocado
  • wedges Lime
  • red onion
  • Hot sauce (try siracha or valentina )))


  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. 
  9. View the recipe instructions at

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