Grilled Fish tacos with Cherry Tomato Corn Salsa are an easy, healthy fish taco recipe that’s fresh, delicious and comes together in just 30 minutes!

Grilled fish tacos on a platter with lime

I could eat Mexican food every single day, and I think most of you would agree with me on that one.  My favorites Mexican recipes include taco salad, burrito bowls, enchiladas, and always fish tacos.  

If there are fish tacos on the menu at a restaurant — it’s pretty safe to say that I’m going to order them.  

Grilled fish tacos with crunchy cabbage, salsa and a creamy topping?  Double yes.  It doesn’t get any fresher than that.

Grilled fish tacos topped with cherry tomato corn salsa

Grilled Fish Tacos

This is the best fish taco recipe because it hits all the marks.  The white fish is lightly seasoned and grilled until flaky, and it’s served with corn tortillas.

Of course, fish tacos are nothing without the toppings. πŸ™‚

These grilled fish tacos include crunchy cabbage, a homemade cherry tomato corn salsa, and a cilantro lime Greek yogurt sauce.

What is the best fish to grill?

The thickest, sturdiest fish are halibut, tuna and salmon, which makes them the easiest to grill, but you can grill any type of fish.

I normally grill mahi mahi or tilapia when making fish tacos. 

Follow these steps to keep fish from sticking to the grill:

  • Brush a bit of oil over each side of the fish after seasoning. 
  • Coat the grill grates with oil, or brush oil over a sheet of foil and grill the fish on the foil.

Overhead shot of grilled fish tacos with salsa and greek yogurt

How long to grill fish?

Plan to grill your fish 7-8 minutes per inch of thickness, or until it reaches an internal temperature of 145 degrees and flakes easily with a fork. 

How do you flip fish on the grill?

If your fish is an inch or more thick, it’s easy to flip without it falling apart.  If it’s less than an inch thick, simply cook through on one side only.

How to make this recipe

I broke the prep for this fish taco recipe into 3 stages: 

  1. For the fish, sprinkle the seasoning over the fish and let it stand while you make the 2 other components.
  2. If you’re roasting your corn, you’ll want to get that on next.  The corn takes the longest to cook (see my guide on grilled corn on the cob).  Remove it from the cob and toss it with the cherry tomatoes, green onions, lime juice, and salt and pepper.  Let those flavors meld together while you make the creamy topping.
  3. Prepare the sauce next, which takes all of 5 minutes, then grill the fish.   

Recipe tips and substitutions

  • I took one shortcut by buying pre-packaged finely shredded cabbage, which is a must for me on my tacos.  Even if you cut your own cabbage, you’re going to be under 30 minutes here.  
  • If corn isn’t in season, you can always opt to buy frozen corn — and my personal favorite is Trader Joe’s frozen roasted corn. 
  • The Greek yogurt may be subbed with mayo or sour cream.

 

Like to grill?  See all of my Grilling recipes.

More taco recipes:

Turkey tacos

Fish tacos

Fish taco bowls

What to serve with fish tacos?

Cilantro lime rice

Homemade guacamole

Instant pot black beans

Mexican caesar salad

Mexican rice

Grilled fish tacos on white plate with salsa and lime

Grilled Fish Tacos with Cherry Tomato Corn Salsa

Grilled Fish tacos with Cherry Tomato Corn Salsa are an easy, healthy fish taco recipe that's fresh, delicious and comes together in just 30 minutes!
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Ingredients

For the fish:

  • 1.5 lbs. wild mahi mahi or other white fish
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon oil

For the Salsa:

  • 1 cup freshly grilled corn*
  • 1 cup cherry tomatoes halved or quartered depending on size
  • 1 large green onion chopped (white and green parts)
  • 1 lime juiced
  • salt and pepper to taste

For the Cilantro JalapeΓ±o Greek yogurt:

  • 1/2 cup plain Greek yogurt
  • 1 small jalapeΓ±o seeded and finely chopped
  • 1 tablespoon chopped fresh cilantro
  • 1/2 lime juiced
  • salt and pepper to taste

For assembling the tacos:

  • 8 6" corn tortillas
  • finely shredded green cabbage
  • lime wedges for serving

Instructions 

Prepare the fish:

  • Preheat the grill over medium high. Sprinkle the fish with the paprika, garlic powder, sea salt and pepper, then brush lightly with oil on both sides.
  • Reduce the heat to medium brush the grill grates with oil. Grill the fish for 7-8 minutes per inch or until the internal temperature is 145 degrees and the fish flakes easily with a fork.
  • If the fish is 1" or thicker, flip halfway through the cooking time. If it's under 1" thick, simply cook on one side to prevent it from falling apart.
  • Remove from heat and cool slightly.

Prepare the salsa:

  • Place the corn, cherry tomatoes, green onion, lime juice, salt and pepper in a medium bowl. Stir together and let stand at room temperature.
  • Place the Greek yogurt, jalapeΓ±o, cilantro, lime juice, agave syrup, salt and pepper in a medium bowl. Stir to combine and set aside.

Assemble the tacos:

  • Place about 1/4 cup of cabbage over each tortilla, followed by some fish. Top with the salsa and Greek yogurt sauce, and serve immediate with lime wedges. Enjoy!

Notes

  • I took one shortcut by buying pre-packaged finely shredded cabbage, which is a must for me on my tacos.
  • If corn isn't in season, you can always opt to buy frozen corn -- and my personal favorite is Trader Joe's frozen roasted corn.Β 
  • The Greek yogurt may be subbed with mayo or sour cream.

Nutrition

Serving: 2tacos, Calories: 496kcal, Carbohydrates: 48g, Protein: 57g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Cholesterol: 198mg, Sodium: 633mg, Fiber: 6g, Sugar: 20g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

 

 

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