You’re going to love these grilled fish tacos served with jalapeño avocado salsa. They are light and healthy and make a delicious, easy dinner.
Table of Contents
- Fish. I used hake but any flaky white fish of your choice will work. Halibut, tilapia, kingklip, cod, haddock, bass, etc.
- Extra virgin olive oil. Vegetable oil/avocado oil can be used too.
- Taco seasoning.
- Fresh jalapeño.
- Red onion.
- Fresh cilantro/coriander.
- Fresh limes.
- Tortillas. I used flour tortillas but corn tortillas can be used too.
- Sour cream. Yogurt is a delicious lighter option.
How to grill fish for tacos
There are a few ways to grill fish for tacos. Because white fish is so delicate, you have to be careful when grilling so it doesn’t fall apart while cooking. You can use a charcoal or gas grill or a grill pan for this recipe, just make sure the grates or pan are oiled well to prevent sticking. You can also use a grill basket specially designed for cooking fish on the grill/braai. Once the grill is hot, add the seasoned fish fillets and allow to cook for 3-4 minutes then flip once and cook for another 2-3 minutes then remove from the heat and flake apart.
How to make grilled fish tacos
I like making my own taco seasoning but you can use a combination of spices like garlic powder, chili powder, paprika, cumin, salt and pepper. Combine the spices in a small bowl then season the fish generously on both sides. To make the jalapeño avocado salsa, cube the avocados and finely chop the jalapeños and cilantro/coriander then add to a bowl. Season with salt and a generous squeeze of lime juice. Mix well and set aside. Grill the fish as directed and toast the tortillas. To assemble the tacos, add a spoonful of sour cream then flake the fish with a fork and add to the tacos with the salsa. Serve with lime wedges and fresh cilantro leaves.
What to add to fish tacos
Because the fish is so subtle, the toppings really make these tacos. I love serving a spicy jalapeño avocado salsa, a squeeze of fresh lime juice and sour cream in these tacos. Shredded cabbage and pico de Gallo are also great options.
- 500 g (1lb) white fish skin and bones removed
- 1 tbsp olive oil
- 1 tsp salt
- 2 tsp taco seasoning
For the jalapeño avocado salsa
- 2 avocados cubed
- 1-2 jalapeños finely chopped
- 1 small red onion finely chopped
- handful fresh cilantro/coriander finely chopped
- 1-2 fresh limes juiced
- salt to taste
For the tacos
- 8 tortillas
- sour cream
- fresh lime wedges
- fresh cilantro/coriander
- Drizzle the olive oil over the fish then season generously on both sides with taco seasoning and salt.
- To make the jalapeño avocado salsa, cube the avocados and finely chop the jalapeños and cilantro/coriander then add to a bowl.
- Season with salt and a generous squeeze of lime juice.
- Mix well and set aside.
- Preheat an outdoor grill or grill pan over the stove over medium-high heat.
- Oil the grates/pan well to prevent sticking.
- Add the fish and allow to cook for 3-4 minutes (depending on thickness) then carefully flip over and cook for another 2-3 minutes until the fish is cooked.
- Remove from the heat and flake into large chunks with a fork.
- Heat the tortillas then add sour cream, flaked fish, salsa and fresh cilantro to assemble the tacos.
- Serve immediately.