Show me a person who doesn’t love tacos and we will check if he is a human.
Everyone loves tacos! In our house, 15 minute shrimp tacos are enjoyed by everyone, kale tacos are loved by adults and ground chicken tacos are kids’ favourite. These grilled fish tacos with strawberry mango salsa fit everyone’s taste. They are healthy, take 30 minutes to make, and the whole family loves them!
Any firm white fish like tilapia, cod or mahi mahi works. Fish is a source of lean protein and healthy Omega-3 fats. When cooked properly (quickly), fish retains its moisture. And when seasoned lightly, it is delicious! It took only 3 – 4 minutes per side to cook my fish to perfection. It came out juicy and flaked with a touch of a fork. Meaning it was soft and not overcooked.
Perfect for any time: summer BBQs, winter weeknight dinners or a leftover lunch – just keep the ingredients separately. Enjoy!
How to Make Grilled Fish Tacos
- In a flat rimmed baking dish, whisk together lime juice, cumin, chili powder, salt and black pepper. Add fish and flip it around until evenly coated. Let fish marinade in the refrigerator for at least 15 minutes.
- In the meanwhile, prepare strawberry mango salsa.
- Preheat an indoor/outdoor grill or large non-stick skillet on medium high heat and spray with cooking spray. Place fish on the grill/skillet and cook untouched until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes. If using an indoor grill, you won’t have to flip the fish and cook for 4 minutes total. Transfer to a platter and using the fork break into large flakes.
- Warm up tortillas on the grill or microwave. To assemble a taco, place desired amount of fish in a warm tortilla, and top it with strawberry mango salsa and any optional garnishes.
Grilled Fish Tacos
Grilled Fish Tacos Recipe with strawberry mango salsa can be prepared with any firm white fish like tilapia, cod or mahi mahi. Healthy fish tacos in 30 minutes the whole family will love.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 4 servings (8 tacos) 1x
Ingredients
- 1 lb firm white fish (cod, tilapia, snapper or chum), cut into 1 inch thick fillets
- 1 lime, juice of
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 8 corn or whole wheat tortillas, small
- Lime, cilantro, Tabasco sauce, for garnish
- Strawberry mango salsa
Instructions
- In a flat rimmed baking dish, whisk together lime juice, cumin, chili powder, salt and black pepper. Add fish and flip it around until evenly coated. Let fish marinade in the refrigerator for at least 15 minutes.
- In the meanwhile, prepare strawberry mango salsa.
- Preheat an indoor/outdoor grill or large non-stick skillet on medium high heat and spray with cooking spray. Place fish on the grill/skillet and cook untouched until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes. If using an indoor grill, you won’t have to flip the fish and cook for 4 minutes total. Transfer to a platter and using the fork break into large flakes.
- Warm up tortillas on the grill or microwave. To assemble a taco, place desired amount of fish in a warm tortilla, and top it with strawberry mango salsa and any optional garnishes.
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