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. 🙂
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? 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, jalapeño, 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”
I love cherry tomato salsa, but with grilled corn? You are winning my heart. This looks amazing!
Thank you, Pamela! I cannot get enough grilled corn. 🙂
Thank you, Juliana! It was my blog’s 2nd anniversary, but we’re on our way to 3. haha I hope you have a wonderful week! 🙂
Thank you, Meghan! I think these will be happening a LOT more around here. 🙂
These tacos look delicious! I’m with you, grilled fish tacos are a go-to choice whenever available. And your version is so easy. I love the addition of corn! Pinning!
I had to add corn because I’m savoring it while it’s so sweet and delicious! Thanks, Meggan!
YUM!! I love love LOVE fish!! So healthy and refreshingly delicious! Light and nourishing ! I also love corn tortillas as a gluten free alternative! 🙂 YUM!
It really is nice that many tacos are gluten free with those corn tortillas, isn’t it? Thanks, Cailee!
Oh I totally agree! I always order fish tacos in restaurants but I hardly ever make them at home. I have no idea why?! I guess they just never come to mind when I am making my grocery list. I love how simple and fresh this is! So perfect for a quick, healthy weeknight meal!
I have no idea why I never thought to make them more either. I’m changing that, because the more easy weeknight meals I’ve got in my repertoire, the better! Thanks, Annie! 🙂
Haha I’m with you and could totally eat Mexican every single night but will always go for fish tacos if I see them too. These look amazing – love that grillled corn and yogurt sauce – totally wishing that was dinner tonight! So so yummy – pinned 🙂
Thank you for the pin, Kelly, and I definitely need to make these again in the very near future (especially before corn is out of season). 🙁 Hope you’re having a great day! 🙂
I could definitely eat Mexican everyday, and so could my husband! We always talk about making fish tacos, but haven’t actually made the plunge yet. I love this quick and healthy meal, Marcie!
It was ridiculous how easy these were to pull together, so I have no more excuses! Thanks, Gayle! 🙂
Gah! These look AWE-MAZING. I love Mexican food too – and I rarely ever make fish tacos at home, which is just DOH! because I love them every single time I do. These gorgeous photos are definitely making me hungry. Pinned!
Thank you, Kristi! I’m telling you, these are happening a LOT more often around here! Thx for the pin! 🙂
I am with you girl! I could eat Mexican food every day of the week too!! And you know what? I L-U-V fish tacos!! And those beautiful tomatoes are killin’ me!! 😉 Great dish Marcie!! 🙂
Confession: I’ve never had fish tacos!! And I LOVE Mexican food. Time to change that 🙂 These look fabulous.
WOW, Ashley…I hope you get to try them soon! 🙂
I think I’ve made fish tacos at home twice, even though they’re a favorite for us too. They’re definitely one of ‘those’ foods for me. You’ve given me the inspiration to add them into our repertoire much more often – starting with these! The grilled corn sounds amazing and I love that yogurt sauce!
Isn’t it funny how we love certain things and never make them? I’m putting these in the rotation a lot more often, especially since the whole family enjoys them! 🙂
Wow! I’ve never had a fish taco before but I love the thought. These looks wonderful!
Fish tacos are so light and fresh — they’re a great alternative if you love seafood. Thanks, Jessica! 🙂
Love this cherry tomato + corn sweet combination in the salsa 🙂
Thank you, Medha! I had a hard time not eating the salsa all up beforehand. 🙂
You hit the nail on the head! I ALWAYS order fish tacos but I’ve NEVER made them at home. How can that be??? I gotta make these STAT!
Fish tacos are so easy and I really don’t know why I never make them! Plus everyone likes them, so you can’t lose! 🙂