Grilled Fish Tacos with Avocado-Cilantro Sauce on a plate garnished with red cabbage, radishes and jalapeño.

Grilled Fish Tacos with Avocado-Cilantro Sauce

Grilled Fish Tacos with Avocado-Cilantro Sauce make taco night even better! The fish tacos sauce with creamy avocado, sour cream and cilantro make it tasty!

Grilled Fish Tacos with Avocado-Cilantro Sauce on a plate garnished with red cabbage, radishes and jalapeño.
Grilled Fish Tacos with Avocado-Cilantro Sauce

Note: This post first appeared on June 5, 2014. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Grilled Fish Tacos with Avocado-Cilantro Sauce on a plate garnished with red cabbage, radishes and jalapeño.

When your butcher comments that he’s seen more of your husband than you recently, you know it must be true. You’ve been in a rut.

A food rut.

I hit a wall recently, where my appetite was well-intentioned but never satisfied. I found myself turning to old favorites only to find that I couldn’t even cook those well. Dishes here and there were considered utter failures. There were little glimmers of hope scattered between meals: some amazing buttermilk fried oysters in a delicious aioli, and some cherry Nutella scones. But overall, I wasn’t feeling it.

I would go to the store and nothing looked appetizing. So my husband went instead.

It’s okay. I go through these phases every so often, do you? When it does, I use it to recalibrate and to listen to my family’s cravings. And I wait. Because something will inspire me, eventually.

It turns out that all I needed to do was to turn to my favorite flavors. Jalapeños, cilantro, avocados, and garlic. My husband had a craving for fish tacos, and when he came home with some lovely slabs of mahi-mahi, I found myself excited again. A subtle marinade, deliciously creamy avocado and cilantro sauce, loads of brilliant, crunchy red cabbage – it all came together and excited me once again. It was delicious.

Avocado-Cilantro Sauce for Grilled Fish Tacos

I felt the shift as my knife pushed through the red cabbage. The simple act of slicing to reveal ribbons of purple and white brought wonder – how clever is Mother Nature? Such a beautiful vegetable – why don’t I cook with red cabbage more often?

Tacos – everyone can agree on that, right? The mahi-mahi was utterly fresh, as good as it can get when you’re on the mainland. But you know what I loved best? That creamy avocado-cilantro sauce. A little bit garlicky, and simply velvety from the avocado, it was a refreshing twist to a dollop of plain crema or sour cream. Smothered in the taco shell, it just bound all the crunchy red cabbage, red onion and radishes together so beautifully.

Ah, it’s good to be back. If you happen to find yourself stuck if everything else is tried and true, and perhaps even a little bit boring, I hope you try these Fish Tacos with Creamy Avocado-Cilantro Sauce. It just may do the trick.

Grilled Fish Tacos with Avocado-Cilantro Sauce on a plate garnished with red cabbage, radishes and jalapeño.

HOW TO MAKE GRILLED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

Grilled fish tacos are a delicious twist on taco night! What makes this recipe shine is the avocado-cilantro sauce!

  1. In the bowl of a food processor, blend the garlic and salt until finely chopped. Add the sour cream, avocado, cilantro, lime juice, and pepper. Blend until smooth.Step-by-Step How to Make Grilled Fish Tacos with Avocado-Cilantro Sauce
  2. Marinate the fish in the olive oil, lime juice, Sriracha, jalapeño, cilantro, and salt. Grill the fish on medium-high heat, 5 minutes per side. Remove from the grill and let it rest on a plate.
  3. Warm the tortillas on the grill or in a hot skillet over medium-high heat. To serve, slice or flake apart the fish and place several pieces on the tortilla shells. Garnish with sauce and toppings.

Step-by-Step How to Make Grilled Fish Tacos with Avocado-Cilantro Sauce

MORE TACO RECIPES TO TRY

Chipotle-Spiced Sweet Potato Tacos
Taco Frittata
Baked Egg Taco Boats with Pulled Pork, Potatoes and Kale
Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage
Chipotle Chicken Tacos with Jicama Slaw

Grilled Fish Tacos with Avocado-Cilantro Sauce on a plate garnished with red cabbage, radishes and jalapeño.

Note: This post first appeared on June 5, 2014. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Fish Tacos with Avocado-Cilantro Sauce

Taco night is one of our favorites at our house. With these fish tacos, it’s even better! Definitely take the time to make the avocado-cilantro sauce – it makes the dish pop and is worth the extra step.
Grilled Fish Tacos with Avocado-Cilantro Sauce on a plate garnished with red cabbage, radishes and jalapeño.
Print This Pin This
5 from 5 votes
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 807kcal

Ingredients

For the Fish Tacos

  • 2 pounds meaty white fish fillets I prefer mahi-mahi or halibut
  • 1/4 cup olive oil
  • 1 lime juiced
  • 1 tablespoon sriracha
  • 1 jalapeno chopped
  • 1/4 cup cilantro leaves chopped
  • 1 teaspoon kosher salt
  • 8 corn-flour tortilla shells

For the Avocado-Cilantro Sauce:

  • 2 cloves garlic peeled
  • 1 teaspoon salt
  • 1/2 cup light sour cream
  • 1 ripe avocado pitted and peeled
  • 1/4 cup cilantro leaves
  • juice of 1/2 lime
  • Freshly ground pepper to taste

For the Garnish

  • Avocado-Cilantro Sauce
  • 1 cup Red cabbage shredded
  • 1/3 cup Red onion thinly sliced
  • 1/3 cup Radishes thinly sliced
  • 1 Avocado pitted, peeled and sliced
  • 1 lime sliced in wedges
  • 1/2 cup Cilantro leaves
  • Sriracha or hot sauce

Instructions

Make the Grilled Fish Tacos

  • Whisk together the olive oil, lime juice, sriracha, jalapeno, cilantro, and salt in a large, shallow dish. Marinate the fish for 15 minutes in the refrigerator.
  • Preheat the grill on high heat.
  • Place the marinated fish flesh side down onto the grill. Lower the heat to medium-high. Cook for about 5 minutes, then gently release the fish from the grill and flip. Cook for another 5 minutes, or until the fish is flakey when the tip of a knife is inserted into the fish. Remove fish from the grill and let it rest on a plate.

Make the Avocado-Cilantro Sauce

  • In the bowl of a food processor, blend the garlic and salt until finely chopped. Add the sour cream, avocado, cilantro, lime juice, and pepper. Blend until smooth. Adjust the seasoning if necessary with salt and pepper. The sauce can be prepared ahead of time and stored in a tightly sealed container in the refrigerator.

Assemble the Fish Tacos

  • Warm the tortillas on the grill or in a hot skillet over medium-high heat. Spread the Avocado-Cilantro Sauce on the tortillas. Slice or flake apart the fish and place several pieces on the tortilla shells. Garnish as you wish and enjoy!

Notes

Fish taco marinade lightly adapted from Fish Tacos by Bobby Flay, via Food Network.
What kind of fish works best in fish tacos? Use a mild, meaty, white fish such as mahi-mahi, halibut, or cod.
What to serve with fish tacos: These tacos stand alone as a meal, but would also go well with Mango and Black Bean SaladQuinoa Black Bean & Corn Salad, and Grilled Corn and Poblano Salad.

Nutrition

Calories: 807kcal | Carbohydrates: 63g | Protein: 54g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 176mg | Sodium: 2061mg | Potassium: 1632mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1205IU | Vitamin C: 43mg | Calcium: 277mg | Iron: 6mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Liz

    5 stars
    Time to pick up some mahi-mahi and make this favorite at home! Your recipe is perfection!!

    Reply
  2. Hannah Barham

    Wow this looks so yummy! love your photos and love the dish. Im from Australia, and Mexican food is not big here at all. I grew up eating store bought tacos with mince, tomato and ice berg lettuce, and I thought that was what Mexican food was. I have realised that Mexican food is way more interesting and tasty than the store bought stuff. I’ll have to try this one out!

    Reply
  3. angela@spinachtiger

    I totally get into a rut, and I’m in awe of those who don’t. We had eggs for dinner last night because I didn’t feel like cooking. Now looking at these fish tacos, Liren, I have a new idea for something I’ve been struggling with. Radishes!

    Reply
  4. Linda

    I made the Fish Taco last night. It was great! My husband especially liked it. Great low-cal dinner and filling also.

    Reply
  5. Matt Robinson

    I think the sauce would do it for me too, so great for these fish tacos! So glad you were inspired to make these! Have a great weekend:)

    Reply
  6. Carol at Wild Goose Tea

    Welcome back. Lol. What a wonderful way to get back in the groove.
    That sauce looks luxuriant enough to be a face mask. Ha!
    I am a fish taco nut. So I pinned this one.

    Reply
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