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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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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)


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.
  • 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!


  • 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!


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!