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Fish tacos topped with with cilantro, green onions and yogurt sauce
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5 from 1 vote

Grilled Fish Tacos with Lime-Cilantro Sauce

These grilled fish tacos are topped with a tangy cilantro lime sauce for a healthy weeknight meal!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: grilled fish recipe, light summer dinner
Servings: 4 servings


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


  • 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.