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.
Did you make this recipe? Please give it a star rating in the comments.
Delicious!!! I used grilled halibut and flour street taco-sized tortillas. My husband grows, dehydrates, & grinds his own hot pepper powder, so in addition to the chili powder I added a few shakes of his powder to the marinade as well for a little extra kick (it doesn’t add flavor, just heat). We didn’t garnish the tacos with anything but the strawberry mango salsa (no extra lime, cilantro or hot sauce). My husband loved these!!! I loved these!!! This is another ifoodreal keeper! The left over salsa was gobbled up with tortilla chips.
★★★★★
Yay. Super glad to hear! Is your husband Italian? Our friends grow their pepperroncinos and then make like this spicy thick sauce. Yum.
No, he’s not Italian…he just learned to love heat from his co-workers who used to pour hot sauce on everything. He didn’t like how hot sauce alters the flavor of food, so he started experimenting with growing hot peppers in our greenhouse. Last summer he grew 21 different varieties for his pepper powder blend. He has 19 varieties started this year. All of his co-workers (as well as family and friends) rave about his powder because it’s like ordering “stars” at a Thai restaurant – you can shake on as little or much as you want.
Great post on grilled fish tacos
photos are looking great and mouthwatering.I think you have covered all ingredients.Great work
★★★★
Hi Olena,
I’am Chantal from Travelling Papilles, I just discover your nice blog, full of beautiful recipes.
I like your fish tacos, sounds yummy and healthy as well.
Have a great day
Chantal
Hi Chantal. Thank you and nice to meet you!:)
I love fish!! I also don’t get it when people say they don’t like fish, it is so good and good for you, how can you not like it?! The store just had a huge sale on tilapia and I bought a bunch of it and I’ve been looking for tasty recipes to cook with it. I love fish tacos and I love your fish marinade, so this recipe is definitely on my to-cook list! I can’t wait to try these 🙂
Hope you like it, Isadora!:) Exactly. I honestly can’t even name any food I don’t like, period. I think some foods like fennel I didn’t give a good chance to love but I don’t hate it. Same with asparagus. But the problem with fish is what I described – it hasn’t been given a chance by many people.
Great photos here 🙂 it looks delicious!
Thank you, Anna! Hope your blogging is going well.:)
Just made It! It is sooooo good! My daughter found this recipe, and I couldn’t stop saying “thank you” to you! I made just one adjustment: I used 1/2 of jalapeno pepper in salsa, but only because of my daughter, otherwise I’d use the full amount: I like it spicy! Thank you!
Forgot to rate this recipe!
★★★★★
Welcome.:) Yes, I would have to do the same for my kids too.