Tacos- what’s not to love? Let’s take it up a notch with these amazing flavorful fish tacos!
The fish is brilliantly spiced, and it’s paired with a crema so flavorful that you’ll want to just straight up drink it 😋
Also, the beauty of tacos is in the toppings. I like to top mine with freshly made pico de gallo (great way to use up those garden tomatoes!), spiced crema, thinly sliced radishes, some cabbage, and a few sprigs of cilantro.
(The Best) Grilled Fish Tacos
Servings 4 Servings
Ingredients
Spiced Crema
- 1 cup sour cream or greek yogurt
- 1 cup mayonnaise
- 2 tablespoons lime juice
- 4 teaspoons sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
Fish Marinade
- 2 pounds mild lean white fish (cod, catfish, mahi mahi, tilapia, snapper)
- ¼ cup olive oil
- ¼ cup lime juice
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon red chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Salt, to taste
Toppings
- Corn or flour tortillas
- Spiced crema
- Shredded cabbage
- Sliced radishes
- Pico de gallo
- Cilantro
Instructions
Prepare Crema
-
In a bowl, whisk together all ingredients until smooth. Refrigerate until ready to use.
Prepare Fish
-
In a shallow bowl, whisk together oil, lime juice, chili powder, cumin, coriander, paprika, red chili powder, garlic powder, black pepper, and salt. Pat fish dry, then gently cover with marinade and set aside for 20 to 30 minutes.
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Heat a lightly greased skillet over medium high heat. Cook fish for 3 to 4 minutes, flip, and cook until done, an additional 3 to 4 minutes (fish is done when it easily flakes with a fork). Remove from heat and set aside.
Assemble Tacos
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Warm tortillas. Cut fish into small pieces.
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Top tortillas with fish, prepared crema, cabbage, radishes, pico de gallo, and cilantro.
Adapted from Tastes Better From Scratch.
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