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Easy Grilled Fish Tacos

Easy Grilled Fish Tacos

Charlotte Hancey
White fish is marinated in bold flavors then grilled (or pan fried). Top with chipotle sauce, avocado, cabbage and fresh lime. Easy and delicious!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Marinate 30 mins
Total Time 55 mins
Course Main Course
Cuisine Mexican
Servings 6


  • 2 lbs white fish, (cod, tilapia, or mahi mahi)
  • 1/3 cup olive oil
  • 1 lime, juiced
  • 2-3 cloves fresh garlic, minced or chopped
  • 1 jalapeno, seeded and finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Chipotle Sauce:

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 lime, juiced
  • 1-2 tablespoons chipotle peppers in adobo sauce, finely diced
  • 1/2 teaspoon salt

Additional Ingredients:

  • Corn or flour tortillas, warmed
  • Purple cabbage, shredded
  • Avocado, sliced or diced
  • Queso Fresco or cojita cheese
  • Cilantro
  • Fresh lime wedges


  • In a small bowl or baking dish, whisk together oil, lime juice, garlic, jalapeno, and spices. Add fish to baking dish or a zip top bag and coat in marinade. Cover and place in refrigerator to marinate for 30 minutes.
  • Make sauce by combining sour cream, mayonnaise, lime juice, chipotles and salt. If a totally smooth sauce is desired, blend in a food processor or blender. If not, just whisk and place in fridge until ready to serve.
  • Heat grill to high heat and add fish. If needed, place a large piece of non-stick foil on grill first and place fish on top to cook. Grill fish for 5 minutes then flip. Cook about 5-10 more minutes or until fish flakes easily with a fork.
  • To assemble, add fish to tortilla then top with cabbage, avocado, chipotle sauce, cheese, cilantro and a squeeze of fresh lime.


  1. Fish can also be pan seared. 
  2. Classic chili powder, ancho chili powder, chipotle chili powder or Mexican hot chili powder can be used. 
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