Grilled Fish Tacos










My kids are huge fans of fish tacos. It’s fun to place all the fish taco ingredients and garnishes in front of them and watch them customize their own fish taco.  Emily got the taco creation process down and is becoming quite the taco making professional.  When her Auntie Sheryll came over the other day for dinner, she walked Auntie Sheryll through, step by step, how to create the perfect fish taco.  First, you spread some sour cream on the tortilla. Second, put some fish on top of the tortilla. Then you put shredded cabbage, salsa, black beans, and whatever else you want on top.  Finally, you eat!

I’ve grilled, baked, and fried the fish for fish tacos.  Each method works great, but my favorite is to grill the fish on medium-high heat over a charcoal grill. The most important thing to remember is to not overcook the fish. It cooks super fast, so pay attention!

2 pounds fish fillets
2 tablespoons Olive Oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 lime, juiced
corn tortillas

Optional Garnishes: 
pico de gallo
Mexican crema
avocado, sliced
green cabbage, shredded
black beans
hot sauce

Make Seasoning – In a small bowl, combine chili powder, cumin, Mexican oregano, kosher salt, onion powder, garlic powder, and black pepper.  Mix well.

Marinate Fish – Drizzle olive oil on both sides of the fish.  Liberally season both sides of fish with seasoning spice. Squeeze a little lime juice on top of fish. (I added some leftover cilantro stems to the picture below for some additional fresh flavor)

Grill Fish – Prepare grill for medium-high heat.  Clean and oil grill grate.  Grill fish 3 minutes on the first side and 1 minute on the second side. Plate and squeeze fresh lime juice from half a lime on top.


Create Taco – Break up half a fish fillet and place it on top of a warm corn tortilla. Top with your favorite taco garnishes.


  • Seasoning would be good for other seafood and chicken as well.
  • I used Mahi Mahi, but also great on tilapia, cod, and/or any flaky white fish.
  • I enjoy grilling fish on charcoal grill most, but I’ve baked the fish in a 450 degrees oven for 8 minutes and fried on medium-high heat on a cast-iron skillet as well.  It is good either way.
  • Oiling the grill grate is extremely important to prevent fish from breaking apart on the grill.

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