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Grilled 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.
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4.93 from 13 votes
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 807kcal
Author Liren Baker

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 Salad, Quinoa 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