Stir Grilled Fish Tacos
Turn your taco night into a sizzling fiesta with these vibrant Stir Grilled Fish Tacos—a perfect blend of zesty, smoky flavors and fresh, crisp toppings! Featuring tender white fish fillets marinated in a flavorful mix of lime juice, cumin, chili powder, and garlic, this recipe brings out the best in grilled seafood. The fish is cooked to perfection on the grill, giving it a delicious char while staying juicy and flaky inside. Served on warm corn tortillas and topped with crunchy red cabbage, creamy avocado slices, and a tangy lime crema, these tacos are the ultimate balance of texture and taste. Ready in just 30 minutes, this quick and irresistible dish is perfect for a light dinner or casual entertaining. Spice it up even further with a splash of hot sauce and don’t forget the fresh lime wedges for a zesty finishing touch!
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, tilapia, or halibut)
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 2 cups Shredded red cabbage
- 0.25 cup Fresh cilantro, chopped
- 1 piece Avocado, sliced
- 0.5 cup Sour cream
- 2 tablespoons Mayonnaise
- 1 teaspoon Zest of lime
- 1 tablespoon Lime juice
- 1 teaspoon Hot sauce (optional)
Instructions
In a small bowl, whisk together olive oil, lime juice, ground cumin, chili powder, garlic powder, salt, and black pepper to create a marinade.
Pat the fish fillets dry with a paper towel and place them in a shallow dish. Pour the marinade over the fish, ensuring each piece is well coated. Let the fish marinate for 15 minutes at room temperature.
While the fish marinates, prepare the lime crema by mixing sour cream, mayonnaise, lime zest, lime juice, and hot sauce (if using) in a small bowl. Set aside.
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the marinated fish for 3-4 minutes per side, or until it flakes easily with a fork and is opaque in the center. Remove from heat and use a fork to break the fish into large, bite-sized chunks.
Warm the corn tortillas either on the grill or in a dry skillet over medium heat for about 30 seconds per side.
Assemble the tacos by placing grilled fish chunks into the center of each tortilla. Top with shredded red cabbage, sliced avocado, cilantro, and a dollop of lime crema.
Serve immediately with lime wedges on the side for an extra squeeze of freshness.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 17.6 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 599 mg | 46% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3366 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
