Grilled Fish Tacos with Chipotle-Lime Sauce and Fresh Pico de Gallo Recipe
These grilled fish tacos feature flaky white fish marinated in a flavorful blend of chili powder, cumin, and garlic, then grilled to perfection. Served on warm corn tortillas with crunchy shredded cabbage, fresh pico de gallo, and a creamy chipotle-lime sauce, this dish is a vibrant, quick, and tasty meal perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 4 servings (3 tacos per serving)
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Fish and Marinade
- 1 tablespoon avocado oil
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon sea salt
- 1 lb white fish (such as cod, tilapia, or halibut)
Tacos
- 12 4-inch corn tortillas, warmed
- 2 cups shredded cabbage
- ¾ cup pico de gallo or your favorite salsa
Fish Taco Sauce
- ½ cup sour cream
- ¼ cup mayonnaise (can be light)
- ¼ cup fresh cilantro
- 1 tablespoon chipotle adobo sauce
- Zest and juice of 1 lime
- 1 clove garlic, minced
- 1 pinch sea salt
Instructions
- Prepare the Marinade: In a small bowl, combine avocado oil, chili powder, onion powder, garlic powder, cumin, and sea salt until they form a smooth paste that will coat the fish evenly.
- Marinate the Fish: Place the white fish on a plate and spread the marinade paste on both sides. Let it sit for 30 minutes at room temperature or up to an hour refrigerated to absorb the flavors thoroughly.
- Make the Chipotle-Lime Sauce: While the fish marinates, add sour cream, mayonnaise, cilantro, chipotle adobo sauce, lime zest and juice, minced garlic, and a pinch of sea salt to a blender. Blend until mostly smooth, then transfer to a serving bowl to chill.
- Grill the Fish: Preheat your grill to medium-high and lightly oil the grates to prevent sticking. Grill the fish for 4 to 5 minutes per side until cooked through and slightly charred. Remove from the grill and break the fish into smaller pieces suitable for tacos.
- Assemble the Tacos: Warm the corn tortillas and layer each with shredded cabbage, grilled fish pieces, a drizzle of chipotle-lime sauce, and a spoonful of pico de gallo. Serve immediately for best flavor and texture.
Notes
- Use firm, flaky white fish for best grilling results, such as cod, halibut, or tilapia.
- Adjust chipotle adobo sauce quantity in the sauce to control spice level.
- Marinate fish for up to 1 hour in the refrigerator if you want a stronger flavor.
- For a healthier twist, use light mayonnaise and sour cream.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives.
- Serve with lime wedges for extra tang and freshness.
