Grilled Fish Tacos with Lime Salsa

Fish Tacos are a classic Mexican dish that has made their way to Southern California. This version uses grilled fish and a lime salsa for a bright combo!

Fish Tacos

Fish Tacos come from Baja California, a state in Mexico that borders the US State of California. So, it’s understandable that fish tacos have become a staple cuisine in southern California as well.

This region is surrounded by water, so it makes sense that classic Mexican tacos would take on a seafood theme.

Our Grilled Fish Tacos

It is most common to find fish tacos using deep fried fish fillets. However, you will find some vendors who sell grilled fish tacos.

That is the version that we are recreating today.

We’ve used a skillet to “grill” our fish, but feel free to cook your fish in a grill basket on your grill if you feel so inclined. The extra smokiness from the grill will only add to the flavor!

Lime Salsa and Lime Crema

Two key elements of fish tacos are the salsa and creamy sauce.

We’ve brightened our fresh salsa (also known as pico de gallo) with lime juice, to really bring the tropical flavors into play.

We’ve also used a splash lime juice in our crema, bringing a light brightness to the creamy finishing touch to these satisfying seafood tacos.

How do you like your fish tacos? Let us know in the comments below!

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5 from 1 vote

Fish Tacos with Lime Salsa

Fish Tacos are a classic Mexican dish that has made their way to Southern California. This version uses grilled fish and a lime salsa for a bright combo!

Yield: 8 tacos

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Mexican

Servings: 3 people

Author: Sarah | Curious Cuisiniere

Ingredients

For the Lime Crema

• ½ c sour cream (or Greek yogurt)
• 1 Tbsp lime juice

For the Fresh Lime Salsa (or Pico De Gallo)

• 2 large tomatoes, diced
• ½ tsp salt
• ½ c red onion, diced
• 1 jalapeno, seeds removed and diced
• 2 Tbsp fresh cilantro, chopped
• 1 lime, juiced (roughly 3 Tbsp juice)

For the Fish

• 1 tsp cumin
• 1 tsp onion powder
• ½ tsp chili powder
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp ground black pepper
• 1 lb white fish fillets (halibut, grouper, cod), ½-¾ inch thick, skinned

For the Tacos

• 8 (6 inch) corn tortillas
• 1 ½ c cabbage, shredded

Instructions

For the Lime Crema

• Mix ingredients together in a small bowl. Refrigerate for 10 minutes or until ready to use. (Can be made a day ahead of time.)

For the Salsa

• Toss the diced tomatoes with salt. Set in a fine strainer over a bowl and let drain for 15 minutes.
• Place the drained tomatoes into a bowl and add the remaining salsa ingredients. Mix to combine. (Can be made up to 3 days ahead of time)

For the Fish

• Mix the seasonings together in a bowl. Rub the seasoning all over the fish. Let stand 10 minutes.
• Heat a little oil in a medium, non-stick skillet or griddle. Add the fish and cook, uncovered over medium-low heat until firm and flaky, 7-10 minutes.

Serve the Tacos

• Layer a corn tortilla with shredded cabbage, grilled fish, lime salsa, and crema.

Notes

This recipe from 2013 was updated in April 2017. We made the fish tacos even more authentic and tasty! Enjoy!

Thanks to Jen from Juanita’s Cocina for hosting this weeks Cince De Mayo #SundaySupper. Break out the Mariachi! Let’s party!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Elote (Mexican Grilled Corn) from Magnolia Days

Cinco de Mayo Main Dishes {Platos Principales}:

• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic

Cinco de Mayo Desserts {Postres}:

• Fried Ice Cream for a Crowd from Growing Up Gabel
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz

This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy! 

Sarah - Curious Cuisiniere

Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/