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Grilled Fish Tacos with Avocado Salsa

A deliciously quick dinner featuring smoky grilled fish wrapped in warm tortillas topped with creamy avocado salsa, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1 lb Fresh White Fish (like tilapia, cod, or mahi-mahi) Firm and flaky works best; canned tuna is a budget-friendly alternative.
  • 2 tbsp Olive Oil Adds richness and prevents sticking.
  • 2 tbsp Taco Seasoning Store-bought or homemade blend.
  • 8 pieces Corn Tortillas Can substitute with flour tortillas.
For the Avocado Salsa
  • 2 pieces Ripe Avocado Creamy and rich, essential for salsa.
  • 2 tbsp Lime Juice Brightens up flavors.
  • 1/4 cup Fresh Cilantro Adds a refreshing note.
  • 1/4 cup Red Onion Soak in water for a milder flavor.

Method
 

Preparation
  1. In a mixing bowl, combine olive oil and taco seasoning. Coat your fish fillets with this mixture.
Grilling
  1. Preheat your grill to medium-high heat. Grill the seasoned fish for 4-5 minutes on each side, until it flakes easily.
Making the Salsa
  1. Chop the avocado, red onion, and cilantro. Mix them in a bowl with lime juice, salt, and pepper to taste.
Tortillas
  1. Lightly toast the corn tortillas on the grill for about 1 minute until warm and pliable.
Assembly
  1. Layer the grilled fish on the tortillas, topping generously with avocado salsa.
Serving
  1. Garnish with lime wedges and extra cilantro, then serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to two days. For reheating, warm in a skillet over low heat. Avoid microwaving to keep the fish from becoming rubbery.