Grilled Fish Tacos with Lime-Cilantro Sauce
These grilled fish tacos are topped with a tangy cilantro lime sauce for a healthy weeknight meal!
Servings: 4 servings
Ingredients
For the Lime Cilantro Sauce:
- 6 ounces of plain Greek yogurt
- pinch sea salt
- ¼ teaspoon sugar
- ½ teaspoon lime zest
- 1 finely chopped tablespoon green onion
- ¼ cup cilantro leaves chopped
- ¼ teaspoon finely diced jalapeño
For the tacos:
- ½ teaspoon ground cumin
- ¼ teaspoon sweet paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- 2 tablespoon olive oil
- 1 pound tilapia filets
- 6-8 corn tortillas
- 1 avocado diced
- 1 green onion chopped
- 2 ounces queso fresco crumbled
Instructions
- Make the sauce. Mix the yogurt, salt, sugar, zest, onion, cilantro, and jalapeno in a small bowl and refrigerate for at least 30 minutes.
- Prepare the fish. In a small bowl, mix cumin through onion powder. Brush fish with olive oil and sprinkle with spice mixture.
- Grill the fish. Heat grill to about 400°F, place fish on the grill, and cook for 5 minutes. Carefully turn fish and cook for 4-6 minutes or until done. Remove fish from the grill and let it rest for 3-5 minutes. Use two forks to pull the fish apart.
- Heat the tortillas. 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.
- Assemble the tacos. Place 2-3 tortillas on each plate, divide fish evenly amongst the tortillas. Top with avocado, green onion, Queso Fresco, and lime-cilantro sauce. Serve immediately.