You just can’t go wrong with fresh, flavorful, and healthy Grilled Fish Tacos. These fish tacos are loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”, and they can be ready in less than 30 minutes.

Fish tacos served on white corn tortillas and piled with toppings including cabbage, cilantro, pico de gallo and a white sauce

Oh Fish tacos, how I LOVE you! Some people like fish tacos breaded, or fried, but I personally love them best when they are grilled. The fish maintains it’s fresh, delicious taste and texture and it’s much healthier then breading and frying.

Tips for perfect fish tacos:

There are three important components to making great fish tacos: white fish, shredded cabbage, and crema (a white sauce). Other parts of this recipe are adaptable, but those three things, paired together, are the trinity of basic fish tacos.

What type of fish to use for fish tacos:

Lean and flakey white fish fillets are traditionally used in fish tacos because they are mild in flavor, cook quickly and are relatively inexpensive. Popular kinds of white fish for fish tacos include halibut, tilapia, mahi mahi, snapper, cod, bass and cat fish.

When buying fish for these tacos I try to buy filets that are thinner because they cook faster and taste better with the marinade.

Tilapia fish filets in a large glass bowl next to a small bowl of marinade and juiced limes, next to a photo of the marinade being poured over the fish fillets.

Finely shred the cabbage.

Cannonball cabbage (the type most commonly found at your grocery store) or purple cabbage both work great for fish tacos, but be sure to take time to shred the cabbage as thin and fine as you possibly can!

Use corn tortillas.

Authentic Mexican tacos always use white corn tortillas. Fish tacos, especially, taste really great with the that white corn flavor from the corn tortillas. I’m urging you, almost begging you, to please use corn tortillas and not flour tortillas for this recipe!

I like to serve my fish tacos on two street taco size white corn tortillas, but the regular size will also work great. Cook the corn tortillas on your grill, or in a dry skillet, for just a few seconds on each side, until warmed.

Don’t over-cook the fish on the grill.

White fish cooks pretty quickly, especially on the grill, so be sure not to cook it for too long. You’ll know it’s ready when it starts to flake easily with a fork. Also, keep in mind that it will continue to cook a little more after it’s taken off the grill.

A cutting board with two cooked white fish filets cut into pieces next to another photo of the fish pieces served on corn tortillas for fish tacos.

Add the white sauce, also called crema!

The white sauce in this fish tacos recipe is easy to make and really binds all of the ingredients and flavors together. Add the sour cream (or substitute Greek yogurt),  mayo, lime juice, and seasonings to a bowl and stir to until smooth.

The fish marinade and white sauce can both be made a few days in advance and stored in the fridge.

Ingredients for a white crema sauce in a mixing bowl next to a photo of the ingredients mixed together until smooth.

Toppings are king!

Good toppings is where the magic happens, and where you can really take these fish tacos from good to great! Shredded cabbage, fresh cilantro and pico de gallo are musts.

If you don’t have what you need to make fresh pico de gallo, you could substitute your favorite salsa.

We also like fish tacos topped with chopped avocado, a sprinkle of cotija Mexican cheese, and a squeeze of fresh lime juice.

Overhead photo of fish tacos served on a wood board, on corn tortillas with toppings including cabbage and pico de gallo.


This dish is a winner in flavor and freshness, and I love that it’s a healthy dinner you can throw together in less than 30 minutes.

Hope you enjoy these delicious, fresh and healthy grilled fish tacos as much as we do.


Consider serving this with:

Authentic Mexican rice


Semi-homemade Refried beans

Tres Leches Cake




Fish tacos served on white corn tortillas and piled with toppings including cabbage, cilantro, pico de gallo and a white sauce
Prep 25 minutes
Cook 5 minutes
Total 30 minutes
Save Recipe


Fish taco sauce:


  • Pico de gallo
  • Cotija cheese
  • Shredded cabbage
  • fresh cilantro
  • avocado
  • lime wedges
  • red onion
  • hot sauce (try siracha or valentina)


  • Season the fish with a little salt and pepper on both sides.
  • In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne. 
  • Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes. 
  • Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.  
  • Add the corn tortillas to the grill and warm for about 15 seconds on each side.  
  • Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. 
  • Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings. 
  • Serve with a side of Authentic Mexican rice


Find my tips for perfect fish tacos, above in the post.


Calories: 327kcalCarbohydrates: 26gProtein: 6gFat: 22gSaturated Fat: 3gCholesterol: 9mgSodium: 346mgPotassium: 160mgFiber: 3gSugar: 1gVitamin A: 440IUVitamin C: 2.8mgCalcium: 78mgIron: 1.4mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!


Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.


This post contains affiliate links. I love sharing my favorite products and cooking tools with you all!

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Absolutely loved the marinade. Wasn’t crazy about the fish sauce not a fan of sour cream though.

  2. 5 stars
    Excellent! I used red cabbage because that is what I had on hand. We chopped up onions and cilantro. I had to bake the fish (halibut) because I had Lauren’s bread recipe already baking in the oven. My fish was a slightly thick so I baked it at 400* for 17 minutes. YUMMY!

  3. 5 stars
    Made these tonight and we’re a huge hit. What changes would you recommend if we wanted to try the recipe with chicken? My daughters and I love the fish but my husband is more of a chicken taco guy.

  4. 5 stars
    Made these tonight and we’re a huge hit. What changes would you recommend if we wanted to try the recipe with chicken? My daughters and I love the fish but my husband is more of a chicken taco guy.

  5. 5 stars
    This recipe was excellent, and very easy to make. I was struggling to use up a bag of frozen ono from Costco, because every time I cooked it no one wanted to eat it (including me!). I had 2 filets left and made this recipe to “use them up”. Well, it was so good that I bought more ono just so we could have this recipe more often, haha. The only modification I made was to reduce the chili powder to 1/2 tsp in the marinade, and omit the sriracha and cayenne. This way even the 5 & 7 year olds enjoyed these tacos. We added cabbage and avocado as toppings. So yummy! Thank you!

  6. That sauce was absolutely spectacular! I had some leftover blackened grouper and looked up taco recipe which brought me here. I probably should try the whole taco recipe next time.

  7. 5 stars
    Delicious and easy! I used mahi mahi which had no fishy taste at all. I made pico, and chopped cabbage and cilantro for toppings. The sauce is SO good! It was hot here today so this was perfect for dinner. The only appliance used was the grill!

  8. 5 stars
    This was so good! The sauce had me licking the plate! I have to admit, I didn’t measure anything. I just threw in everything listed and it turned out fantastic! My daughter who didn’t even want any when I told her what I was making loved them so much she had two and was bummed there weren’t leftovers.

See More Comments