Light, fresh, and full of flavor, these grilled fish tacos with avocado sauce are a healthier twist on classic tacos. With smoky grilled fish and a creamy, zesty topping, they’re perfect for a quick and satisfying meal.
Ingredients for Grilled Fish Tacos with Avocado Sauce
This recipe (1X) yields 8 tacos
- Fish
- 1.5 lbs white fish fillets
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- Avocado Sauce
- 2 ripe avocados
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 clove garlic
- 2 tbsp chopped cilantro
- 1/4 tsp salt
- For Serving
- 8 small tortillas
- Shredded cabbage
- Sliced radishes
- Lime wedges
Instructions
Start by preparing the fish. In a bowl, mix olive oil, paprika, garlic powder, cumin, salt, black pepper, and lime juice. Rub this mixture evenly over the fish fillets and let them marinate for about 10–15 minutes.
Heat a grill pan or outdoor grill over medium-high heat. Grill the fish for about 3–4 minutes per side, depending on thickness, until it’s cooked through and slightly charred. Remove from heat and gently break into large flakes.
To make the avocado sauce, blend avocados, Greek yogurt (or sour cream), lime juice, garlic, cilantro, and salt until smooth and creamy.
Warm the tortillas in a skillet or microwave until soft. To assemble the tacos, place grilled fish in each tortilla, top with shredded cabbage and sliced radishes, then drizzle generously with avocado sauce. Finish with a squeeze of fresh lime juice.
These tacos are fresh, creamy, and packed with vibrant flavors, making them perfect for a healthy lunch or a light dinner.
Grilled Fish Tacos with Avocado Sauce’s FAQ
Firm fish like mahi-mahi, cod, halibut, or tilapia works best because it holds together well on the grill.
Yes, but store it in an airtight container with plastic wrap touching the surface to prevent browning.
Yes, grilling uses less oil and keeps the dish lighter while still delivering great flavor.