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Grilled Fish Tacos - Healthy & Delicious! - That Skinny Chick Can Bake

Grilled Fish Tacos make a spectacular, interactive meal that’s healthy to boot! Add your favorite toppings and dig in for a delightful meal.

The Best Fish Tacos Recipe can be customized. Use your favorite white fish, toppings, and sauces. The options are endless.

Why You’ll Love this Grilled Fish Tacos Recipe

  • It’s much more economical to make fish tacos at home than to order them at a restaurant.
  • You can use your favorite white fish and toppings.
  • Grill, roast or saute your fish depending on what’s easiest for you. 

When I mentioned we were having fish tacos for dinner, Nick let out an expected groan.  I reassured him that I was using a mild-tasting fish…and he responded, “But does it smell like fish when it’s cooking?”  Uh, well, yes, it does.  Nick was the toddler who asked for “mo’ fish” when his grandpa gave him a sample of pickled herring…what happened here????

We’ve been supplementing our dog, Lambeau’s, kibble with canned salmon to ease her arthritic joints. Apparently, the fragrance wafting from the can may have caused all my children to swear off seafood for life!!  I was hoping to change the direction of their thinking with this fish tacos recipe.

Frequently Asked Questions

What Kind of Fish is Best for Fish Tacos?

What Should You Serve with Fish Tacos?

Are Fish Tacos Healthy?

What to Do with Leftover Fish Tacos?

Tips for Making Fish Tacos

  • Choose a nice white fish. There are many options. You can chop or flake it into bite-sized pieces once it’s cooked.
  • Use the marinade as written or add a little spice by adding chili powder, cumin, and/or smoked paprika before you cook your fish.
  • I roasted my mahi-mahi, but it can be cooked in a skillet, air fryer, on a grill pan, or on your outdoor grill. Fish tends to stick on the grill so make sure to oil your grill pan or the grates on your gas or charcoal grill.
  • Use your favorite type of tortillas. Corn, flour, or whole wheat all work well.
  • Heat your tortillas before serving. They can be wrapped in foil and placed in the oven until warm or briefly grilled or pan-fried.
  • Tweak the toppings to reflect your tastes. Diced tomatoes, crumbled cotija, or queso fresco are also tasty options.
  • Well, I got opposition all around but for you fish lovers, these Grilled Fish Tacos were incredibly delicious!  Even though I had to give up the idea of firing up our charcoal grill due to the one inch of ice and 4 inches of snow covering it, my cast iron grilled pan did nicely.

And possibly better than the fish tacos recipe was the yummy salad I created from the leftovers.  I tossed the veggies together, topped them with the fish, and mixed the salsa and lime mayo for a fabulous dressing.

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Grilled Fish Tacos

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 servings

Marinated and grilled fish served with all the taco fixings!


  • 1 1/2 cups chopped onion, divided
  • 3/4 cup chopped fresh cilantro, divided
  • 1/4 cup olive oil
  • 5 tablespoons lime juice, divided
  • 3 tablespoons fresh orange juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, Mexican if you have it
  • 1 pound white fish, like halibut, mahi mahi, talapia
  • Kosher salt, freshly ground black pepper
  • 1 cup mayonnaise
  • 1 tablespoon milk
  • Corn or flour tortillas
  • 2 avocados, peeled, pitted, sliced (or use guacamole)
  • 1/2 small head of cabbage, cored and thinly sliced
  • Tomato salsa of your choice
  • Red bell pepper strips, optional
  • Lime wedges


  1. Mix 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons of lime juice, orange juice, garlic, and oregano in a bowl.
  2. Season fish with kosher salt and freshly ground pepper. Spread half the onion mixture over the bottom of a glass baking dish. Place fish over the onion mixture and top with the rest of the mixture.
  3. Cover and chill for 30 minutes. Turn and marinate the other side for 30 minutes.
  4. Whisk mayonnaise, milk, and 2 tablespoons of lime juice in a bowl.
  5. Brush the grill or grill pan with oil. Heat to medium-high heat. Grill fish till just opaque when the center is exposed, about 3-5 minutes per side. Grill tortillas till slightly charred, if desired.
  6. Coarsely chop fish and place on serving dish with remaining onions and cilantro, avocados, salsa, lime wedges, and lime mayonnaise.


Adapted from Bon Appetit

Calories will vary depending on how much of the toppings you use.

May use guacamole instead of sliced avocados.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 938Total Fat: 74gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 60gCholesterol: 88mgSodium: 697mgCarbohydrates: 39gFiber: 11gSugar: 10gProtein: 37g


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Two above photos circa 2011

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Publisher: That Skinny Chick Can Bake