Grilled Fish Tacos with Cherry Tomato Salsa
Light, smoky grilled fish paired with a vibrant cherry tomato salsa and creamy avocado—these tacos are a summer dream in every bite. With crunchy cabbage, citrusy brightness, and spice-kissed flavor, they’re fresh, fast, and full of coastal vibes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4–6 1x
Ingredients
For the Cherry Tomato Salsa:
1 cup cherry tomatoes, halved or quartered
1 cup cooked corn (fresh or frozen)
1 large green onion, chopped
1 small jalapeño, seeded and finely chopped
¼ cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper, to taste
For the Fish:
1.5 lbs wild cod (or other flaky white fish)
1 tbsp avocado oil (or other high smoke point oil)
1 tsp smoked paprika
½ tsp kosher salt (or to taste)
¼ tsp freshly ground black pepper
For Serving:
1 cup finely shredded cabbage
1 lime, cut into wedges
6 (6″) corn tortillas
1 large avocado, sliced
Extra cilantro & lime wedges (optional)
Instructions
Make the Salsa: In a bowl, combine cherry tomatoes, corn, green onion, jalapeño, cilantro, and lime juice. Season with salt and pepper. Let sit for 10–15 minutes to meld flavors.
Grill the Fish: Preheat grill or grill pan to medium-high. Brush fish with oil and season with paprika, salt, and pepper. Grill 3–4 minutes per side until cooked through and flaky.
Warm the Tortillas: Heat tortillas on the grill or a dry skillet until soft and pliable.
Assemble Tacos: Layer grilled fish, shredded cabbage, salsa, avocado slices, and optional cilantro in each tortilla. Squeeze fresh lime over the top and serve.
Nutrition
- Calories: 360
- Fat: 20g
- Carbohydrates: 20g
- Protein: 28g