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!
1cupcherry tomatoeshalved or quartered depending on size
1cupcooked cornfresh or frozen
1largegreen onionchopped (white and green parts)
1smalljalapenoseeded and chopped fine
1/4cupchopped fresh cilantro
1limejuiced
salt and pepperto taste
For the fish:
1.5lbs.wild codor other flaky white fish
1tablespoonavocado oilor other oil with a high smoke point
1teaspoonsmoked paprika
1/2teaspoonkosher saltor to taste
1/4teaspoonfreshly ground black pepperor to taste
For serving:
1cupfinely shredded cabbage
1lime
66"corn tortillasor sub with your favorite
1largeavocadosliced
lime wedges and cilantrofor 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.
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!