If you ever thought the sound of fish tacos was weird, I hope to convince you otherwise.  If you are not a fish lover, it’s okay, because these fish tacos are made with a mild, white flaky fish- absolutely no fishy taste, odor or texture. If it helps, think of it as more like “the other chicken”. Trust me they’re good!  And if you are a fish eater, need I say more, you are going to fall in love. They are healthy and seriously easy to make. As I do with a lot of my meals, I  serve everything buffet style. I even put the whole pieces of fish on the platter, and let everyone flake as much or as little as they want. The world is their oyster, no scratch that…I mean the world is their vibrant fish taco. 


Easy Fish Tacos with Cheesy Crispy Tortilla Shells

Quick and easy, flaky grilled white fish, served on a melted cheddar, crispy tortilla.  Make these your own by topping with your favorite garnishes.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


  • •1 pound firm white fish, such as tilapia, cod, or mahi mahi, I used tilapia.
  • •2 medium limes halved (1 for garnish)
  • •1 medium garlic clove finely chopped
  • •1/4 teaspoon ground cumin
  • •1/4 teaspoon chili powder
  • •1 tablespoons oil
  • •Kosher salt
  • •Freshly ground black pepper
  • 1 cup white rice cooked
  • •1/4 cup coarsely chopped fresh cilantro
  • 1 cup lettuce chopped
  • 1/2 cup cheddar cheese grated
  • •6 to 8 soft tortillas


  1. Place the fish in a baking dish and squeeze 1 lime over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.
  2. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
  3. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping, because they will need to be broken for the taco.) Transfer the fish to a plate and keep warm.

  4. Spray a large cast iron skillet with cooking spray and heat to medium heat. Place tortilla in center of skillet. When the tortilla begins to puff or form bubbles flip to the other side. Turn heat to low, and sprinkle with a thin layer of shredded cheese. When cheese is about half-way melted remove and serve. Repeat for other tortillas.

  5. Serve with the remaining lime wedges, lettuce, and rice. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top with your choice of toppings and garnishes. (See note below for garnish ideas.)

Recipe Notes

Serve with sliced avocado, guacamole, corn, fresh salsa, red onion, sour cream, or hot sauce.

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