Easy Grilled Fish Tacos [Bacalao Cod & Lime Juice]


Quick and easy grilled fish tacos are packed with flavor and ready in just 20 minutes. Beautiful freshly grilled fish stuffed in a tortilla, topped with zesty red cabbage, guacamole and a creamy white sauce.

Fish tacos fresh off the grill served on a plate with lime and guacamole

Fish is a grossly underrated meat taco filling. They are fresh and full of flavor. Not only that, it’s a meat that adapts to many added spices and flavors.

This recipe is no different. We have cabbage pico de gallo, guacamole, and low-fat yogurt. And to top it off, they can be assembled in under half an hour.

I’ve seen some recipes call for breaded fish, but we’re going straight to grilled pure white fish. It’s healthier and allows us to add a better level of nuanced flavor to the mix.

Fish tacos with beetroot cabbage

White fish fillets are great because they have a mild flavor and hold together well when grilled. They are also quite cheap and easy to find in many supermarkets or shops.

Fish like cod, halibut, smoked catfish, or snapper usually do very well.

Vs you not to get anything too ugly as it takes longer to grill. It also helps the marinade in the recipe work its way through the meat.

Fish being cooked on an outdoor gas grill

Fish tip: White fish cooks quickly on the grill, so keep an eye on it. If you cook it too long, it will become rubbery and taste good too. When it starts to develop a scaly texture, you’re good to go.

He used red cabbage for the recipe. You can use white cabbage if you like, but I prefer the taste of red…check out that color too.

grilled fish resting on the grill with burn marks

Whatever you choose, be sure to grind it as finely as possible.

Avoid hard shell tacos or flour tortillas and use white corn tortillas instead. They taste fantastic and are closer to reality.

For this recipe, I went with street-size tacos, but the filling works well for a regular-sized taco as well.

Ready-to-eat grilled fish tacos served with guacamole and beet salad

Just heat them in any size on your grill for a few seconds and you’re good to go.

Finally, don’t forget the sauce. I made it with non-fat Greek yogurt mixed with lime juice, stirred and drizzled over the fish when serving. If you don’t have yogurt, sour cream is fine too.

He has shared some topping ideas here. Feel free to pick and choose, but make sure to add a few! I love things with a little bit of crunch and a little bit of bite.

At a minimum, choose shredded red cabbage, pico de gallo, and guacamole. Also add a sauce of your choice and a squeeze of lime juice for a nice touch of spice.

Top down shot of grilled fish tacos on the grill

What type of fish is best for tacos?

Most types of fish can be used for tacos, but the best choice will depend on the ingredients used.

White fish like halibut, cod, or snapper work best in Baja-style tacos. Simple and minimal toppings allow the flavors of the fish to come through and the fish is quickly grilled. That’s why I chose code for this recipe.

Salmon is another popular choice, but it’s a bit unusual and can be overpowering for some people. The benefit of salmon, however, is that it holds together well on the grill and resists most seasonings.

What is Baja style?

Baja-style tacos originally come from Baja California, Mexico ( source ) and usually contain only white fish (usually fried), topped with shredded cabbage and a creamy white sauce. It’s best to keep it simple, and it lets the mild flavors of the fish shine through.

This recipe is by no means low, and I’ll admit I took a few liberties with my inspiration. First off, the fish (I used cod) is grilled rather than breaded or fried. I also add other ingredients in the form of onions, pico de gallo and avocado and make a marinade for the fish.

This will prevent fish from sticking to the grill

Part of the problem with grilling fish is not only how brittle it can be, but also that it sticks to the grill grates very easily. This is the best way to avoid it.

Cook on clean grates

And I mean very clean. Any dirt or grease can stick to the fish like glue, forming a glue and even marking it. Clean your grill by heating it to loosen particles before scrubbing with a wire brush, then applying a little oil to the grates and wiping clean with a paper towel. It’s a lot easier (and faster) than it sounds.

Use oil

Before grilling, apply a very thin coat of oil to the grill grates and fish. For best results, use oil with a high heat threshold, such as B. peanut or grapeseed oil.

Use the right tools

Using a simple grill spatula to flip the fish is asking for trouble. The fish is often too fragile for them to handle and simply breaks as soon as the spatula touches it. Instead, try a special tool like a fish fin or grill basket. Both are designed to treat fish gently, saving you a lot of trouble. Here are some quick Amazon links if you need them:

Ideas for serving and garnishing

While everyone has their favorite toppings, it can be a little harder to find a side dish that complements the spicy and salty flavor of these Baja-style tacos. We want equal parts sweet and spicy without distracting from the fish. Our recommendations for the best fish tacos are:

  • Corn Chips & Sauce: Making a homemade sauce is easy. Mix the roasted tomatoes, onions and peppers with a splash of water until smooth.
  • Tex-Mex Quinoa Salad: Made with black beans, bell peppers, red onions, and corn for a classic Tex-Mex flavor. Topped with lemon juice dressing and cotija cheese.
  • Mexican Corn Pudding: Also known as tomalito, the sweetness of this side dish balances the saltiness of the whitefish. Simply toast the corn kernels with cheese, green chilies, eggs and milk.

Easy grilled fish tacos

Quick and easy grilled fish tacos are packed with flavor and ready in just 20 minutes. Beautiful freshly grilled fish stuffed in a tortilla, topped with zesty red cabbage, guacamole and a creamy white sauce.
Course appetizer, main course
BBQ cuisine, Mexican
Preparation time 10 minutes
Cooking time 15 minutes
30 minutes sailor
Total time 55 minutes


  • 4 white corn tortillas
  • 1 pound white fish fillets of cod, halibut or snapper


  • ½ teaspoon smoked paprika
  • 2 tablespoons vegetable oil
  • juice of a small lime
  • 1 chopped garlic clove _
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • Kosher salt

Fish taco sauce

  • 1 cup of Greek yogurt
  • juice of a small lime
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon kosher salt
  • 1 teaspoon Sriracha hot sauce


  • Bill of the rooster
  • Shredded red cabbage
  • 1 sliced ​​avocado
  • Thinly sliced ​​red onion
  • Coriander fresh


  • Stir or mix salt, vegetable oil, lime juice, cayenne pepper, chili powder, cumin, paprika, and garlic into a medium stew.
  • Place fish fillets in Ziploc or freezer bags and pour marinade over them. Seal the bag and place in the fridge for 30 to 60 minutes.
  • Preheat grill to medium heat. Place the marinated fish on the grill for 2-3 minutes on each side. Check for flaky texture when done.
  • Place the fish on the work surface or cutting board and let it rest for 2-3 minutes. Cut the fillets into small pieces or slices.
  • Heat the corn tortillas on the cooking grates, about 10 seconds on each side.
  • Serve sliced ​​fish on tortillas. Garnish with your choice of red cabbage, pico de gallo, white sauce, guacamole, and more.

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