Description

Fresh, vibrant, and bursting with zesty citrus notes, these Grilled Fish Tacos offer a perfect balance of light protein and crunchy garden-fresh toppings. Using lean, wild-caught white fish and nutrient-dense garnishes, these tacos achieve a beautiful harmony between smoky char and creamy avocado-lime crema.

Ingredients

Scale

1.5 lbs Wild-Caught White Fish (Mahi-Mahi, Halibut, or Cod)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lime Juice
1 teaspoon Smoked Paprika
1 teaspoon Cumi
1 teaspoon Garlic Powder
8 to 12 small Organic Corn Tortillas
2 cups Shredded Red and Green Cabbage
1 large Ripe Avocado, sliced or mashed
1/2 cup Greek Yogurt or Cashew Cream
1/2 cup Fresh Cilantro and Radishes, chopped

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Instructions

Prepare the Fish: Pat your fish fillets dry with a paper towel. In a bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, garlic powder, sea salt, and black pepper, then brush over both sides of the fish
Preheat the Grill: Set your grill to medium-high heat and ensure the grates are clean. Lightly oil the grates to prevent sticking
Grill the Fish: Place the fish on the grill and cook for 4 to 5 minutes per side, until opaque and flakes easily. Avoid overcooking
Warm the Tortillas: Grill corn tortillas for about 30 seconds per side until slightly charred
Flake the Protein: Use a fork to break the grilled fish into bite-sized chunks
Assemble: Layer each tortilla with shredded cabbage, grilled fish, avocado, lime crema, cilantro, and radishes
Serve Immediately: Squeeze fresh lime juice over the tacos before serving

Notes

Store leftovers in airtight containers in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water or lime juice.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 2 tacos
Calories: 340 kcal
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 28g
Cholesterol: 50mg