Description
These Grilled Fish Tacos feature perfectly seasoned cod, wrapped in warm corn tortillas and topped with vibrant mango salsa, creamy avocado slices, crunchy purple cabbage, and a fresh chimichurri sauce. A delicious and refreshing main-course inspired by coastal cuisine, perfect for a summery meal that’s both satisfying and healthy.
Ingredients
Units
Scale
For the Grilled Fish
- 1.5 lbs. cod filet
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon ancho chili powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the Mango Salsa
- 1 1/2 cups fresh mango, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, diced
- 1 tablespoon jalapeno, diced
- 1 tablespoon fresh lime juice
- Salt, to taste
For the Tacos
- 1 cup purple cabbage, thinly sliced
- 12 corn tortillas
- 2 avocados, sliced
For the Chimichurri
- 3/4 cup fresh cilantro
- 1/4 cup fresh oregano
- 1 garlic clove
- 1 teaspoon red pepper flakes
- 1/4 teaspoon cumin
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- 3 tablespoons olive oil
Instructions
- Prepare the Fish Marinade – In a small bowl, mix together cumin, garlic powder, smoked paprika, ancho chili powder, salt, and olive oil. Pat the cod filet dry and rub the seasoning mixture all over the fish. Let it marinate for at least 15–20 minutes for optimal flavor.
- Grill the Fish – Preheat your grill on medium-high heat and lightly oil the grates. Place the marinated cod filet on the grill. Cook each side for about 3–4 minutes, or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
- Make the Mango Salsa – In a medium bowl, combine diced mango, red onion, cilantro, jalapeno, lime juice, and a pinch of salt. Mix well, then set aside to let the flavors blend.
- Prepare the Chimichurri Sauce – In a food processor or blender, add fresh cilantro, oregano, garlic, red pepper flakes, cumin, red wine vinegar, lime juice, and olive oil. Blend until well combined and a loose sauce forms. Taste and adjust seasoning as needed.
- Prep the Taco Toppings – Slice the avocados and thinly slice the purple cabbage. Set aside for easy assembly.
- Warm the Tortillas – Warm corn tortillas on the grill or in a dry skillet for 20–30 seconds on each side until they are soft and pliable.
- Assemble the Tacos – Break the grilled fish into large chunks. Place a portion of fish on each tortilla, and top with mango salsa, sliced avocado, purple cabbage, and a drizzle of chimichurri sauce. Serve immediately and enjoy.
Notes
- Use any firm white fish, such as tilapia or halibut, if cod is unavailable.
- Mango can be swapped for pineapple or peach for a different twist on the salsa.
- The chimichurri sauce can be made ahead and stored in the fridge for up to 3 days.
- Grill baskets are helpful to prevent fish from sticking or breaking apart.
- For a spicier kick, increase the amount of jalapeno in the mango salsa.
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 5g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 27mg
