These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!
If you want more of a traditional battered fish tacos, check out this fish tacos recipe.
Table of Contents
These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!
Why You’ll Love This Recipe
- Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
- Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
- Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
- Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!
Ingredients for Grilled Fish Tacos
What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.
- White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
- Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
- Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
- Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
- Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.
What Fish Is Often Grilled for Tacos?
One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.
I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.
Recipe Tip
Also you can try these tacos with grilled salmon but it isn’t the most traditional choice.
How to Make Grilled Fish Tacos
- Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
- Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.
- Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
- Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
- Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.
Tips for Best Results
- Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
- Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
- If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.
What to Serve Grilled Fish Tacos with?
Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.
Potential options include:
- Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
- Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
- Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
- Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
- Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
- Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
- Side dishes: Mexican cauliflower rice or Instant Pot refried beans.
How to Store and Reheat
Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.
Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.
FAQs
One of the best things about various elements that make up these grilled fish tacos is that they are fairly versatile. If the family doesn’t feel like tacos 2 days in a row, use fish in a buddha bowl with a grain and extra greens or veggies like broiled asparagus.
Yes. Place fish on a baking sheet lined with parchment paper and bake in a preheated oven at 400 F for 10-15 minutes or until fish is white and easily flakes with a fork.
Yes, you can make these fish tacos ahead of time. You can grill fish up to 3 days in advance. You can also prepare mango salsa 2-3 days in advance if you omit salt until before serving. Crema can also be prepared a few days in advance and stored in an airtight container in the refrigerator.
More Taco Recipes to Try
Grilled Fish Tacos
Ingredients
For Fish Tacos:
- 3 lbs firm white fish cod, mahi mahi, halibut, haddock
- 2 tbsp oil
- 2 limes juice of
- 4 tsp taco seasoning low sodium
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 18 small corn tortillas
Instructions
- In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
- In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
- Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
- Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
- Warm up tortillas on the grill or microwave and keep warm under the towel.
- To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.
Notes
- Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.
- 1/2 cup plain yogurt, 2%+ fat
- 1/4 cup mayo (I use avocado oil)
- 1 lime, juice of
- 1/2 tsp taco seasoning
- 1/4 tsp salt
- Pinch of cayenne
- Ground black pepper, to taste
Nutrition
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