Tacos. So simple. So versatile. Let’s start off with some fish. And since it’s summer, we’ll cook outside on the grill. The best part is that you can decide how to top them however you like best. Everyone can make it their own! This grilled fish tacos recipe offers a perfect blend of simplicity and sophistication.
Some of the best fish tacos we’ve ever had were at a small place on shore during our Alaskan cruise. The crunch, the flavor, everything came together. It didn’t hurt that it was fried, freshly caught halibut. Since then, I’ve been on a mission to perfect my homemade grilled fish tacos.

Simple ingredients, elevated. Fresh, flaky white fish serves as the base, providing a mild flavor that pairs beautifully with the vibrant toppings. A marinade adds depth. The grill adds some smoke and char. Heated corn tortillas are the vehicle. Then sauces, salsas, and toppings can be piled on to your heart’s content.
Mmmmm! Perfection.
This grilled fish taco recipe is bound to become a favorite. Get ready to wow your taste buds with these irresistible grilled fish tacos!
The Essentials for Perfect Grilled Fish Tacos
Crafting the perfect grilled fish tacos is an art that combines the right ingredients, techniques, and flavors. But don’t worry, it’s not too difficult to get it right. Whether you’re hosting a summer cookout or just craving a taste of the coast, focus on these essentials to create homemade grilled fish tacos that are truly irresistible.
Selecting the Right Fish for Grilling
For choosing the best fish for this recipe, consider flavor, texture, cost, and – of course – your own preferences. Firm fish that can stand up to grilling are ideal. We need them to be solid enough that we can grill it without the fillet falling apart on us. Here are some top picks:

- Halibut: This fish offers a mild taste with a firm, flaky texture, making it perfect for grilling – this is one of my favorites personally
- Mahi-Mahi: Known for its mild, sweet flavor and firm texture, Mahi-Mahi is a popular choice for fish tacos
- Cod: If you prefer a milder flavor, cod’s flaky white flesh is a great choice, though it requires careful handling on the grill – this one is also pretty easy to come across
- Swordfish: A bit rarer to find but can hold up beautifully on the grill
- Shrimp: This taco recipe could work well with shrimp, but you’ll need to skewer them (like my shrimp kabobs recipe) or use some sort of grill basket to cook them up
I tend to get my fish frozen. That’s mostly because I have previously not lived close the the ocean. With frozen fish, make sure to fully defrost them before beginning the marinating process. For fresh fish check the following:
- Firmness: Press the flesh gently; it should spring back and feel firm, not soft or mushy
- Smell: Fresh fish should have a mild scent of the ocean, not a strong, fishy odor
- Moisture: The skin should be shiny and moist, not dry or discolored

Marinating for Maximum Flavor
Marinating is about adding flavor, keeping things from drying out (more so with a brine), and helping with the texture. A well-balanced marinade can impart your grilled fish tacos with depth and complexity, ensuring every bite is packed with deliciousness. For us, this marinade is more about seasoning the outside of the fish, since it won’t be sitting long enough to really penetrate.
Begin by mixing together the dry ingredients as evenly as possible. Then add in the wet ingredients and stir to a nice slurry.
Lay your fish out on a baking sheet or parchment paper. Evenly coat the fish with the marinade on all sides. Then let it sit for 10 to 15 minutes or so. I like to start the fish marinating and then go preheat the grill. Then they’re typically ready to go around the same time.
Don’t over-marinate! This can turn the fish into mush. That’s not a great texture for grilled fish tacos. I wouldn’t go longer than 45 minutes. But even then…

Step-by-Step Guide to Homemade Grilled Fish Tacos
With the fish marinating, we’re ready for the next steps. We’ll prepare the grill. Then get to actually cooking everything. One of the key steps here will be timing your fish properly. And then work on assembling our irresistible tacos.
Preparing the Grill
Start with a clean grill. You can clean the grill grates thoroughly using a bristle-free wire brush or your favorite cleaning method. Then you can use a paper towel and some high-heat oil to lightly oil the grill grates. This helps prevent fish from sticking to the grates, reducing the risk of the fish falling apart.
Now, preheat the grill. Preheat your grill to a medium heat (about 350°F). This temperature allows the fish to cook through while achieving a beautiful, flavorful char on the outside. We want the grill preheated so we get that instant cooking when the fish hits the grates.



Grilling the Fish to Perfection
We’re looking for perfectly grilled, flaky fish that isn’t dry and tough.
Before putting the fish on the grill, brush it with a bit of mayonnaise. This will help prevent sticking by creating an oily layer on the outside of the fish. If you’re confident enough in your skills, you can skip this step if you want. But it doesn’t change the flavor and can really help prevent some sticking issues.
Grill with care. Place the fish on the preheated grill. Close the lid and cook for 4-5 minutes. Flip the fish gently with a wide spatula and cook for another 3-5 minutes. Overall about 10 minutes of cook time. For a very thick piece, add a minute or so to each side. Use an instant-read cooking thermometer to check for something between 130 and 135°F (54 and 57°C).
Tips for avoiding common fish grilling mistakes:
- Don’t over-flip – Resist the urge to flip the fish more than once to prevent it from breaking apart (I have a serious problem with over-flipping, so this one’s really for me)
- Keep a close watch – Fish cooks quickly, so stay attentive to avoid overcooking, which leads to dry, blah fish that nobody wants to eat
- Use a grilling basket – If you’re really worried about the fish sticking or falling apart, a grilling basket can offer additional support

Assembling the Best Grilled Fish Tacos
I go for small corn tortillas for an authentic touch. Their flavor complements the fish perfectly. The fresher the better for making sure they don’t fall apart. Unfortunately, many store-bought corn tortillas are so bland and dry. I haven’t found ones I truly love yet.
You can make your own tortillas too if you’d like! And you may opt for flour as well, just know I’ll be slightly shaking my head in disappointment.
Warm your tortillas on the grill for 20-30 seconds on each side to make them pliable and enhance their flavor.
Now let’s get to layering our tacos.
- Base Layer: Start with a generous portion of your grilled fish, flaked into bite-sized pieces
- Freshness Factor: Add some cabbage, lettuce, sliced radish, diced tomatoes, pickled red onions, and/or chopped cilantro for a bright crunch
- Add some salsa: Try your typical salsa, or mix it up with some guacamole, grilled poblano corn salsa, or pineapple salsa
- Creamy elements: Sprinkle on some queso fresco or cotija cheese, then drizzle with a homemade sauce like avocado, lime, or chipotle crema
- Finish with lime: Give a good squeeze of fresh lime juice to top it all off
By following these steps, your homemade grilled fish tacos will not only wow your taste buds but also impress your family and friends.

Serving Suggestions for Grilled Fish Tacos
Grilled fish tacos are a delightful and versatile dish that can be the star of any meal. To elevate your culinary experience, pairing them with the right sides and beverages, as well as focusing on presentation, will ensure they’re not only irresistible but unforgettable.
Pairing Sides and Drinks
Try pairing any of the following side dishes with your grilled fish taco recipe:
- Mexican Street Corn (Elote): With its creamy, tangy, and spicy notes, Mexican street corn is a classic side that pairs beautifully with the light and fresh flavors of grilled fish tacos.
- Refried Beans: One of my favorites, though my wife isn’t the biggest fan. The best refried beans are creamy and salty with a hint of spicy heat.
- Mexican Rice: This subtly flavored rice brings great savory flavors to the table. Plus my recipe can be made using the rice cooker.
- Black Bean Salad: A protein-rich side that’s both hearty and refreshing, black bean salad with tomatoes, avocado, and corn, dressed in a lime-cilantro vinaigrette, brings the southwestern flair.
For drinks, we are looking for bright, refreshing flavors:
- Watermelon Limeade Freeze
- Frozen Mint Lemonade
- Agua frescas – such as melon, pineapple, or jamaica
- Family-Friendly Pina Colada Mocktails
- Flavored Lemonade Varieties

By thoughtfully pairing your grilled fish tacos with complementary sides and drinks and focusing on presentation, you’ll transform a simple meal into an irresistible dining experience that truly wows.
Mastering these techniques can transform a simple grilled fish taco recipe into a sensational culinary experience.
Now, as you stand ready to impress your family and friends with your own homemade grilled fish tacos, I encourage you to experiment and make this recipe distinctly yours. Try different types of fish, explore new spices, or incorporate seasonal produce to keep your creations fresh and exciting. Remember, the best grilled fish tacos are those that reflect your taste and creativity.
Happy grilling!
How did yours turn out?
I’d love to hear when you try out this grilled fish taco recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.
Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.
Irresistible Grilled Fish Tacos
Course: EntreeDifficulty: Intermediate5
servings25
minutes10
minutes35
minutesTender, perfectly seasoned grilled fish nestled in warm tortillas with fresh toppings and all of the toppings. These crowd-pleasing tacos are easy to make and bursting with flavor – ideal for almost any meal!
Ingredients
2 teaspoons Old Bay seasoning
1 teaspoon kosher salt
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1/2 teaspoon fresh ground black pepper
2 cloves minced garlic
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 pounds white fish fillets (halibut, mahi mahi, cod, swordfish, tilapia)
4 tablespoons mayonnaise
Corn tortillas
Toppings: Pico de gallo, cotija cheese, queso fresco, chipotle crema, shredded cabbage, fresh cilantro, avocado, guacamole, lime wedges, corn salsa, diced onion, hot sauce, tomatoes, pickled onion, pineapple salsa
Directions
- Mix together the Old Bay seasoning, salt, ancho powder, paprika, and pepper until evenly distributed
- Finish the marinade by stirring in the garlic, olive oil, and lime juice to make a slurry
- Lay your fish out on a baking sheet or parchment paper, evenly coat the fish with the marinade on all sides, and let sit for 10 to 15 minutes
- Preheat the grill to a medium heat – about 350°F (175°C)
- Brush both sides of the fish with a thin, even layer of mayonnaise and then place them on the grill
- Grill with the lid closed for 4 to 5 minutes, then flip and grill for another 3 to 5 minutes until the internal temperature is between 130 and 135°F (54 and 57°C) – add another minute or two of cook time for extra-thick fillets (over 1.5 inches)
- Place the tortillas on the grill in the final minute to minute and a half of grilling time and flip after 30-45 seconds
- Remove everything from the grill and begin assembling the tacos with all of the toppings, or let people assemble their own how they prefer
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