Grilled Fish Tacos with Cherry Tomato Salsa
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!
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. š
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.
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.
- Prepare the cherry tomato salsa. Place all of the salsa ingredients in a small bowl and stir well to combine.
- Prep the cabbage. Place the shredded cabbage in a small bowl and toss with fresh lime juice.
- Season the fish: Brush the fish lightly with oil and sprinkle with the seasoning.
- 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.
FAQs
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.
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.
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.
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!
- Serve with a side dish of Instant pot black beans or Mexican corn salad to round out the dish. My Mexican Caesar salad is also a great addition to the meal.
- Serve with chips and homemade guacamole or tomatillo salsa.
- No tortillas? Prepare fish taco bowls instead! They’re great served over cilantro lime rice and topped with pineapple salsa.
- If you prefer a creamy element, top with crema, cotija cheese or fish taco sauce.
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!
More easy taco recipes:
- Ground beef tacos by How Sweet Eats
- Ground turkey tacos
- Shredded chicken tacos by 40 Aprons
Did you try this recipe?Ā If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Fish Tacos with Cherry Tomato Salsa
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, jalapeƱo, cilantro, lime juice, salt and pepper to taste in a medium bowl and stir well to combine.1 cup cherry tomatoes, 1 cup cooked corn, 1 large green onion, 1 small jalapeno, 1/4 cup chopped fresh cilantro, 1 lime, salt and pepper
- Place the cabbage in a small bowl and toss with the juice from 1/2 lime and salt and pepper to taste.1 cup finely shredded cabbage, 1 lime
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.1.5 lbs. wild cod, 1 tablespoon avocado oil, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black 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.6 6" corn tortillas, 1 large avocado
- Serve immediately with lime wedges and cilantro, if desired. Enjoy!lime wedges and cilantro
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**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.
54 Comments on “Grilled Fish Tacos with Cherry Tomato Salsa”
This was delicious! I actually had to use up shrimp, so a quick 3-4 minute sautĆ© in a non-stick pan was perfect; same seasoning as you used on fish. The salsa is really, really flavorful; I used frozen corn and roasted it in the pan I used for the shrimp. I also made a quick avocado/cilantro crema instead of sliced avocado. Thank you – I’ll be looking for more of your recipes!
Using shrimp sounds wonderful, and I love the sound of the crema! Thanks so much for your feedback Jennifer. š
Ooh I love fish tacos and love trying different variations of them! These look great, Marcie!
Thank you, Cathy! š
We LOVE fish tacos! this is such a great weeknight meal to through together! thanks for sharing this recipe!
I could eat fish tacos every night of the week! Thanks, Rachel! š
That is so me – order them out but not make them at home! With how easy they are, I have no excuse- these sound fabulous!
I have no excuse not to make them all the time because they are so easy! They’re the perfect summer dinner. š
These fish tacos not only look so good but they sure are bursting with flavors! Pinning for trying soon! š
Thank you for the pin, Abigail! These are definitely high on the freshness scale. š
Looks delicious! I love salsa.
Here is another simple tomato salsa recipe you might like to try.
Thanks for sharing. š
Thank you, Jess! š
My mom and husband love fish tacos! Gonna need to try these! Thanks for linking up at SNF!!
Hi, Marcie! I was drawn to this because I’ve been thinking of making some kind of super simple version myself for ages … plus I ordered them last night in a restaurant and I have to say I wasn’t very impressed at all. It was virtually soggy. Your version sounds a million times better. Thanks for the hints … I would definitely use Greek yoghurt as the dressing, too! š
Soggy fish tacos do NOT sound fun! These are so easy and are the perfect place to start — I can’t wait to try new varieties! And the yogurt dressing is a must. š Enjoy your weekend, Helen!
Definitely perfect for a quick and easy healthy weeknight meal, thanks Marcie for the great recipe!
Thank you, Thalia! š
I need to branch out a bit, too — it’s ridiculous! Yes, do add fish tacos into the rotation — you can’t go wrong. š Thanks for the pin, Lindsey!
I love fish tacos! Especially if there’s grilled corn involved. Looks delicious Marcie!
Thank you, Christin! Any chance I get to add grilled corn, I’m going to do it! š
Mmmm! I love me some fish tacos Marcie – love that these are healthy and quick too!
A Mexican meal can only get better if the word “quick is in the title! haha Thanks, Trish! š
I know this is pathetic, but I have never actually had a fish taco. Like ever. That is SO changing after seeing these gorgeous ‘thangs! I love that cherry tomato salsa!
It’s not pathetic that you haven’t had a fish taco yet, Sarah, just change that quick! š
HAHA…no worries my friend! Easy mistake since there was one blog celebrating #3. Thank you, Juliana!
Mmmm yup, I could and would most definitely eat mexican food every single day! We love taco night! These sound seriously delicious Marcie!
Thanks, Ashley! I need to dream up more 30 minute Mexican meals stat! š