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!
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
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. 🙂
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.
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 Grilled Fish Tacos
I broke the prep for this fish taco recipe into 3 stages:
- For the fish, sprinkle the seasoning over the fish and let it stand while you make the 2 other components.
- 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.
- 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:
What to serve with fish tacos?
For the fish:
For the Salsa:
For the Cilantro Jalapeño Greek yogurt:
For assembling the tacos:
Prepare the fish:
Prepare the salsa:
Assemble the tacos:
Serving Size: 2 tacos
Amount Per Serving: Calories: 496 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 198mg Sodium: 633mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 6g Sugar: 20g Sugar Alcohols: 0g Protein: 57g