Grilled Fish Tacos

These mouthwatering Grilled Fish Tacos are a guaranteed taco night favourite. You can’t go wrong with boldly seasoned, tender grilled fish topped with tropical grilled pineapple salsa and all the extra toppings. With a short marinating time and quick cook on the grill, this fish tacos recipe makes an excellent weeknight family dinner.

Taco night is the BEST night of the week IMHO. I always go all out, from Homemade Horchata de Arroz and classic sides like Pinto Beans and Rice to home canned Thick and Chunky Salsa with tortilla chips and Authentic Mexican Churros for dessert.

Grilled Fish Tacos

While many taco protein recipes require a long cooking time to reach their full flavour potential, fish and seafood tacos are quick to make and equally flavourful. Think of fresh fish as a blank canvas that soaks up all the marinade flavours in a very short marinating time.

Then, there’s the short cooking time. For an average sized fish filet, it’s about four minutes per side with the lid closed. Pro Tip: Use a meat thermometer so you’ll know when the fish has is done. It should be flaky and moist, with an internal temperature of 145 F.

Finally, let’s talk flavour. The mild white fish turns bold with the addition of chili powder, smoked paprika, and ground cumin. There’s just enough fresh lime juice in the marinade to brighten the spicy flavours even more.

These Grilled Fish Tacos have enough flavour to stand on their own. They don’t really need too many extra toppings. However, we love them topped with a fresh fruit salsa… especially a mouthwatering Grilled Pineapple Salsa!

PS… this marinade is GREAT on shrimp too. To grill, simply thread the shrimp onto wooden skewers or use a preheated oiled grill basket. You can also pan fry the shrimp (and fish) in a pinch.

Ingredients for Grilled Fish Tacos

The fish marinade contains a simple blend of spices found in most kitchens, especially if you love Mexican and Latin food. Other than that, fresh lime juice, fresh corn tortillas, and your favourite taco toppings are all you need.

• White Fish Filets
• Olive Oil
• Limes
• Chili Powder
• Garlic Powder
• Ground Cumin
• Smoked Paprika
• Salt
• Black Pepper
• Corn Tortillas
• Salsa (we like Grilled Pineapple Salsa)
• Cabbage
• Mexican Crema
• Cotija Cheese
• Cilantro

Sometimes I feel like a broken record when I mention how important it is to use FRESH spices in cooking. Fresh spices equal bright fresh flavours, especially when they are part of a marinade. This recipe contains many bold flavours, and they are what makes these smoky fish tacos so delicious.

If you don’t like a smoky flavour, feel free to replace the smoked paprika with sweet or hot paprika. Season accordingly with your favourite salt and freshly ground black pepper.

You will need fresh lime juice for the marinade and lime wedges to serve alongside the fish tacos.

We prefer the more authentic flavour of grilled corn tortillas but if you prefer flour tortillas you can grill them up and use them instead.

Finally, which taco toppings to use are up to each taco enthusiast. It’s a good idea to offer a wide range of toppings, including extra salsa, hot sauce, shredded cotija cheese, shredded cabbage (or a quick slaw), chopped fresh cilantro, and Mexican crema (or sour cream).

The tropical flavours of Grilled Pineapple Salsa go well with the fish and I can never resist a fruit salsa, especially on a seafood taco.

Which Fish is Best for Grilled Tacos?

The best fish for Grilled Fish Tacos is a mild tasting firm white fish that can keep its shape while grilling. For this recipe, I recommend sourcing fresh Mahi Mahi, Cod, Halibut, Tilapia, Snapper, Cod, Bass and even Catfish.

Recipe Tips and Tricks

Use a heavy-duty plastic freezer bag while marinating the fish. Using a bag instead of a bowl ensures the small amount of flavour packed marinade stays in contact with the fish and results in evenly marinated fish.

Do not marinate for over 30 minutes. The acid in the lime juice will make the fish become tough if you marinate it too long.

The secret to successfully grilling marinated fish, or any fish is well oiled, screaming hot grill grates. The fish proteins hit the hot grill and immediately cook, forming their own nonstick barrier. If the grill is not hot enough, the proteins will cook onto the grill and stick, creating a huge mess.

Have the tortillas grilled and toppings ready so you can eat the fish tacos hot as soon as the fish comes off the grill!

How to Make Grilled Fish Tacos

Marinate the Fish

To marinate the fish, combine 1 teaspoon Chili Powder, ½ teaspoon Garlic Powder, ½ teaspoon ground Cumin, ¼ teaspoon Salt, ½ teaspoon Smoked Paprika, and 1/8 teaspoon freshly ground Black Pepper with the juice of a lime in a gallon size zip top freezer bag, remove air and seal. Use hands to squish and mix the marinade.

Add the fish 1 piece at a time, squishing and coating before adding another piece. This prevents the fish pieces from sticking together and becoming unevenly coated in marinade. Allow fish to marinate at room temperature for 15-30 minutes.

Grill the Fish

To begin grilling the fish, preheat grill to high heat (about 400 F). Grill tortillas on each side for about 15 seconds. Remove to a plate and cover with a tea towel.

Next, generously oil hot grill grates with canola oil. Place the fish on the oiled grill, close the lid and cook for 4 minutes. Turn, and grill fish for an additional 4 minutes or until the internal temperature reaches 145 F. The fish should flake easily but not be dried out.

Remove the fish to a plate and break fish into bite-sized pieces. It’s TACO TIME!!

To serve, place a few pieces of fish in the middle of each grilled tortilla then top with a few tablespoons of grilled pineapple salsa.

Garnish fish tacos with desired toppings like shredded cabbage, Mexican crema or sour cream, cotija cheese, a squeeze of lime, or a sprinkle of chopped cilantro. Enjoy!

Storing and Reheating Leftovers

Store leftover grilled fish in an airtight container in the fridge for up to 3 days. 

Fish doesn’t reheat very well in the microwave. I’d suggest reheating in an air fryer at 280 for 3-5 minutes if you can. 

Hi! I’m Bernice Hill and I am the recipe developer, photographer, and writer here at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Grilled Fish Tacos recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!