Grilled Fish Tacos with Lime-Cilantro Sauce

These grilled fish tacos are topped with a tangy cilantro lime sauce for a healthy weeknight meal!

I grew up on the West Coast where seafood is available just about everywhere, and while I was not a huge fan when I was a kid I absolutely love it now.  It’s generally pretty healthy and there are so many different options depending on your taste and mood.  A lot of people tell me they shy away from cooking seafood at home because they are worried it’s going to be difficult.  While some seafood dishes can certainly be a bit complicated but many are much easier than you think.  Fish tacos are one of those easy options.

For this recipe I wanted to create a quick, flavorful taco that could be made just about anytime.  You could easily make these for a weeknight meal, but they are also great for casual summer entertaining.  For the fish I used tilapia, which is pretty easy to find, however you could substitute any mild white fish.  The fish cooks up really quickly on the grill and you can warm the tortillas at the same time, just be careful not to get them too crisp!

Topping them with avocado and this grilled corn salsa, along with the yogurt based sauce keeps them pretty healthy!

Grilled Fish Tacos with Lime-Cilantro Sauce

★★★★★ 5 from 1 reviews

• Author: Kathryn | FoodieGirlChicago
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main course
• Cuisine: Mexican

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Description

These grilled fish tacos are topped with a tangy cilantro lime sauce for a healthy weeknight meal!

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Ingredients

For the Lime Cilantro Sauce:

• 6 ounces of plain Greek yogurt
• pinch sea salt
• 1/4 teaspoon sugar
• 1/2 teaspoon lime zest
• 1 finely chopped tablespoon green onion
• 1/4 cup cilantro leaves, chopped
• 1/4 teaspoon finely diced jalapeño

For the tacos:

• 1/2 teaspoon ground cumin
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 2 tablespoon olive oil
• 1 pound tilapia filets
• 6–8 corn tortillas
• 1 avocado, diced
• 1 green onion, chopped
• 2 oz queso fresco, crumbled

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Instructions

For the Cilantro Lime Sauce:

1. Mix the yogurt, salt, sugar, zest, onion, cilantro and jalapeno in a small bowl and refrigerate for at least 30 minutes.

For the tacos:

1. In a small bowl, mix cumin through onion powder. Brush fish with olive oil and sprinkle with spice mixture. Heat grill to medium-low (about 350 degrees), place fish on grill and cook 5 minutes. Carefully turn fish and cook for 4-6 minutes or until done.
2. When you turn the fish, place tortillas on a grill to heat.  If you have several burners on your grill, turn one to low so you can get the tortillas warm without making them too crunchy.
3. Remove fish from grill and let cool slightly. Use two forks to pull fish apart.
4. Place 1-2 tortillas on each plate, divide fish evenly amongst the tortillas. Top with avocado, green onion, Queso Fresco and lime-cilantro sauce. Serve immediately.