These Grilled Fish Tacos are a light, fresh take for your Taco Tuesday menu! Tender, flaky cod is topped with a flavorful cherry tomato salsa and creamy avocado for a healthy dinner that’s on the table in 30 minutes!

Grilled Fish Taco topped with cherry tomato salsa and avocado

I could eat Mexican food every single day, and thankfully my family feels the same way.  I prepare pork carnitas and chicken enchiladas regularly, but these Grilled Fish Tacos with Cherry Tomato Salsa are a lighter way to get my fix! 

Fish tacos have always been a favorite of mine, and if they’re on the menu it’s a safe bet that I’m going to order them.

Luckily they’re extremely easy to make at home so that I can whip them up when a craving strikes. πŸ™‚

Four cod fish tacos on a platter

Why you’ll love this recipe:

  • Tender, flaky cod fish tacos are nice and light, with a fresh, flavorful cherry tomato salsa and creamy avocado.
  • It’s a healthy dinner recipe that’s on the table in just 30 minutes.
  • This is a versatile meal that may be changed up with your favorite fish, tortillas and toppings.
  • It’s dairy and gluten-free!

Recipe ingredients

One of the things I love most about this fish taco recipe is how versatile it is. It’s so easy to customize it using ingredients that you have on hand.

Grilled fish taco with cherry tomato salsa ingredients

Ingredient notes

  • Fish. I used cod for these fish tacos, but you may substitute it with any firm white fish such as mahi mahi, tilapia, halibut or even salmon if you prefer it to white fish.
  • Cherry tomatoes. The cherry tomatoes add a ton of flavor to this salsa as they’re nice and sweet. They may be subbed with regular diced tomato if you prefer.
  • Corn. I added grilled corn to the salsa for texture, color and flavor. You can use cooked frozen corn, or it may be omitted altogether.
  • Cabbage. I used pre-shredded cabbage tossed with lime juice to add a crunchy texture to these grilled fish tacos. It may be omitted if you have none on hand.

How to make this recipe

These cod fish tacos include just a few simple steps to follow, and really couldn’t be easier to make.

Pro tip: Prepare the cherry tomato salsa first so that the flavors have time to meld while the fish is on the grill.

How to make grilled fish tacos with cherry tomato salsa collage
  1. Prepare the cherry tomato salsa. Place all of the salsa ingredients in a small bowl and stir well to combine.
  2. Prep the cabbage. Place the shredded cabbage in a small bowl and toss with fresh lime juice.
  3. Season the fish: Brush the fish lightly with oil and sprinkle with the seasoning.
  4. Grill the fish: Preheat the grill to medium high and brush the grates with oil. Grill the fish for 3-4 minutes per side depending on the thickness, or until the fish flakes easily with a fork or a thermometer registers 145 degrees.  
Cod fish tacos topped with salsa, avocado and jalapeno

FAQs

What’s the best fish for fish tacos?

The best fish for fish tacos are cod, mahi mahi, tilapia and halibut as they are firm and flaky. If you prefer salmon, it is a great option as well. The fish may also be substituted with grilled shrimp.

How long to grill fish for fish tacos

Plan to grill your fish 7-8 minutes per inch of thickness, or until it reaches an internal temperature of 145 degrees F 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.

What goes on fish tacos?

Fish tacos are great topped with salsa, guacamole, crema, cabbage slaw or fish sauce — there’s really no wrong answer! I chose to top these grilled fish tacos with a fresh cherry tomato salsa, cabbage and creamy avocado.

What to serve with fish tacos

These cod fish tacos are really a blank canvas, and may be served up a number of ways. I love their versatility!

Recipe notes

  • Pro tip: Prepare the cherry tomato salsa first to give the flavors time to meld while the fish is on the grill.
  • You may use any firm, flaky white fish to make this recipe. Mahi mahi, tilapia and halibut are all great options. Salmon also works perfectly in fish tacos!
  • Change up this recipe with your favorite tortillas, fish or shrimp, and toppings!
Grilled fish tacos on a plate with salsa, lime and cilantro

More easy taco recipes:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Grilled Fish Taco topped with cherry tomato salsa and avocado

Grilled Fish Tacos with Cherry Tomato Salsa

Grilled Fish Tacos are filled with tender, flaky cod and a fresh, flavorful cherry tomato salsa. This is a healthy dinner recipe that's dairy and gluten-free and it's ready in 30 minutes!
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Ingredients

For the cherry tomato salsa:

  • 1 cup cherry tomatoes halved or quartered depending on size
  • 1 cup cooked corn fresh or frozen
  • 1 large green onion chopped (white and green parts)
  • 1 small jalapeno seeded and chopped fine
  • 1/4 cup chopped fresh cilantro
  • 1 lime juiced
  • salt and pepper to taste

For the fish:

  • 1.5 lbs. wild cod or other flaky white fish
  • 1 tablespoon avocado oil or other oil with a high smoke point
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste

For serving:

  • 1 cup finely shredded cabbage
  • 1 lime
  • 6 6" corn tortillas or sub with your favorite
  • 1 large avocado sliced
  • lime wedges and cilantro for serving (optional)

Instructions 

Prepare the salsa and cabbage:

  • Place the cherry tomatoes, corn, green onion, jalapeΓ±o, cilantro, lime juice, salt and pepper to taste in a medium bowl and stir well to combine.
  • Place the cabbage in a small bowl and toss with the juice from 1/2 lime and salt and pepper to taste.

Prepare the fish:

  • Preheat the grill over medium high. Pat the fish dry and brush both sides lightly with 1/2 tablespoon of oil, then sprinkle both sides with the smoked paprika, salt and pepper.
  • Reduce the heat to medium brush the grill grates with the remaining 1/2 tablespoon of oil. Grill the fish for 3-4 minutes side or until the internal temperature is 145 degrees and the fish flakes easily with a fork. Remove from heat and cool slightly.

Assemble the tacos:

  • Divide the cabbage between each tortilla, followed by the grilled fish, then top with the corn cherry tomato salsa and avocado.
  • Serve immediately with lime wedges and cilantro, if desired. Enjoy!

Notes

  • Pro tip: Prepare the cherry tomato salsa first to give the flavors time to meld while the fish is on the grill.
  • You may use any firm, flaky white fish to make this recipe. Mahi mahi, tilapia and halibut are all great options. Salmon also works perfectly in fish tacos!
  • Change up this recipe with your favorite tortillas, fish or shrimp, and toppings!

Nutrition

Serving: 2tacos, Calories: 211kcal, Carbohydrates: 13g, Protein: 23g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 49mg, Sodium: 265mg, Potassium: 815mg, Fiber: 4g, Sugar: 3g, Vitamin A: 582IU, Vitamin C: 26mg, Calcium: 43mg, Iron: 1mg

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!

**This post was originally published in September 2014. The photos were updated, step by step photos were added, and the text was modified to include more recipe information.

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