Description
Simple recipe for grilled fish tacos topped with a fresh cherry tomato salsa.
Ingredients
Scale
- 1 pound firm white fish fillets (like cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 12 small corn tortillas
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon black pepper
Instructions
- Preheat your grill to medium-high heat.
- Brush fish fillets with olive oil. Mix chili powder, cumin, and salt. Rub the spice mix evenly over the fish.
- Grill the fish for 3 to 4 minutes per side, until cooked through and flaky. Remove from grill and set aside.
- While the fish cooks, prepare the salsa. In a bowl, combine cherry tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper. Mix gently.
- Warm the corn tortillas on a dry skillet or directly on the grill for about 30 seconds per side until soft.
- Flake the grilled fish into bite-sized pieces.
- Assemble the tacos: place flaked fish onto warm tortillas and top generously with the cherry tomato salsa.
Notes
- You can substitute any firm white fish for cod or tilapia.
- Adjust the amount of jalapeño based on your preference for heat.
- Serve immediately for best flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 32
- Cholesterol: 60
Keywords: grilled fish tacos, cherry tomato salsa, fish tacos, easy dinner, Mexican food