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Fresh, flavourful, and healthy, these Grilled Fish Tacos with Avocado Chipotle Crema are a must make for all seafood and taco lovers. They’re smoky, zesty, creamy, and loaded with textures you’ll love — from the crispy cabbage to the tender and flakey grilled fish, quick-pickled onions and a tangy crema that will knock your socks off. Whether you’re cooking for guests on the weekend or in need of some weeknight dinner inspo, this recipe delivers restaurant-quality results with minimal fuss.
Why You’ll Love These Grilled Fish Tacos
- Quick & Easy: The fish takes only 6 minutes to cook and everything else can be prepared in advance. To serve, I like to lay all the toppings out onto the counter and let everyone build their own tacos buffet-style – it’s more fun, people get to choose the toppings they like and it’s less work for the cook!
- Light & Fresh: Using a flakey white fish, like mahi mahi, makes the tacos very light yet satisfying. Especially alongside all of the toppings, salsas and avocado chipotle crema.
- Healthy & High-Protein: Fish is an excellent source of lean protein and omega-3 fatty acids. I also like to make the crema with Greek yogurt instead of the more traditional sour cream. This lowers the calories and increases the protein but still gives you a delicious tangy flavour without compromise. And the cabbage is very high in fibre, which is great for digestion and helps you feel full.
- Big Flavours: Every bite of these grilled fish tacos is an explosion of flavours and textures. You’ve got seasoned and perfectly flakey seared fish, a bold, tangy, smoky and spicy crema, some fresh and crunchy cabbage, and deliciously sweet yet acidic pickled onions all wrapped up in a flavourful corn tortilla. Serve with some fresh lime wedges for squeezing and it’s a party in your mouth.
- Perfect for Entertaining: There’s nothing more fun than having friends and family over for a taco night. This recipe for grilled fish tacos is great because all of the toppings can be prepared in advance, the fish takes no time at all to cook and it can easily be doubled, tripled or quadrupled depending on the amount of guests. You can also bake the fish in the oven on a sheet pan instead of searing it in a skillet to make your life that much easier!
- Naturally Gluten-Free: Use your favourite corn or grain-free tortillas and you’re set.
Ingredients You Need for the Grilled Fish Tacos
- White Fish: When I’m in Miami, I tend to use mahi-mahi or grouper for my fish tacos because they’re more widely available here than back home in Toronto. Mahi-mahi has a mild, slightly sweet flavour with a firm and lean flesh, making it perfect for tacos. It’s also very easy and forgiving to cook because it holds together very well. When pan-frying, just be sure to add a sufficient amount of oil to the pan because the fish itself is very lean and can otherwise scorch.
If mahi-mahi is unavailable near you, you can substitute any flakey white fish of choice. Some options are cod, halibut, haddock, grouper, orange roughy or snapper. You could also use shrimp or chicken breast if preferred. - Spices: I purposely chose to keep the seasonings very simple here. Mostly, I want some colour and a bit of flavour on the fish so I tossed them in some paprika, onion powder, garlic powder salt and pepper. I knew that the fish would be topped with a very flavourful Avocado Chipotle Crema, salsa verde and pickled onions so additional seasonings weren’t absolutely necessary.
- Tortillas: I really like the Siete brand Cassava flour tortillas for tacos. They have a great flavour, are grain-free, Paleo and hold together much better than their almond flour tortillas. If you can’t get your hands on Siete grain-free tortillas, you can substitute your favourite corn or flour tortillas. Or, serve the fish with a side of rice and vegetables. Another option is to serve these easy fish tacos as lettuce wraps.
- Crunchy Cabbage: I love a crunchy topping to balance the tenderness of the grilled fish and this cabbage situation is a great option to keep things simple. I thinly shred the cabbage with a mandolin and toss it with some finely chopped cilantro for a bit of colour and some lime juice to prevent it from browning. You can make this up to 2 days in advance as long as you tightly seal it and keep it in the fridge.
- Quick-Pickled Onions: If you’ve never made your own pickled onions, you’ll be shocked at how easy it is. Just combine some apple cider vinegar, water, a bit of salt and some honey (which is optional but does give them a bit more sweetness) in a saucepan and bring it to a gentle simmer. Add some thinly sliced onions to a mason jar, pour the liquid overtop to cover and let it sit on the counter for 30 minutes. Done! Once it’s cooled down, you can keep it in the fridge for up to 1 week.
- Salsa Verde: I wouldn’t say it’s an absolutely mandatory topping here because you get so much flavour from the Avocado Chipotle Crema and pickled onions, but if you really want to take things to the next level, make my homemade salsa verde or use your favourite one from the store.
For the Avocado Chipotle Crema:
- Avocado: Adding ripe avocado to the crema will give it a beautiful colour and help to make it nice and creamy.
- Chipotle Peppers Packed in Adobo: Adding one or two chipotles in adobo will completely transform the crema and give it the most incredible flavour. They’re smoky, spicy, flavourful, aromatic and an amazing addition if you are OK with some heat. If you prefer things on the mild side, you can omit the chipotles or substitute deseeded jalapeños. The flavour profile and colour will be different but still delicious. If you can’t find canned chipotle peppers, substitute cayenne pepper and tomato paste to mimic the spice and colour.
- Greek Yogurt: To keep the crema low-calorie and high-protein, use your favourite non-fat Greek yogurt.
- Avocado Oil Mayonnaise: Adding a small amount of avocado oil mayonnaise to the crema will give it some tanginess and a more velvety texture, but you can omit it and use more greek yogurt for a lower calorie option. You can make the mayo from scratch with the recipe in my cookbook or purchase it from a store. If I’m purchasing, I usually grab the large jars of Chosen Foods brand from my local Costco because they’re usually the best deal. This company also makes different versions of mayo with different seed oils so make sure you read the labels carefully before purchasing.
- Lime Juice: This will add some acidity and also loosen the crema a bit so that it’s not too thick. Usually, you need more lime juice than you think so taste for seasoning and adjust as desired.
- Fresh Cilantro: For colour and flavour, add a small handful of fresh cilantro to the crema. If you don’t like cilantro but still want a vibrant green colour, you can try substituting some fresh chives and a couple of spinach leaves.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!
Grilled Fish Tacos Substitutions
If you can’t find mahi-mahi near you, try substituting a variety of white fish, shrimp or even chicken.
- Halibut: Halibut is a firm, white fish with a mild, slightly sweet flavour. It has a dense texture, similar to mahi-mahi, making it a great substitute. Halibut holds up well to grilling, baking, or pan-searing, and its flavour is versatile enough to pair with a variety of taco toppings.
- Cod: Cod is a flaky, white fish with a mild flavour. It’s softer and more delicate than mahi-mahi but still holds up well in tacos. Cod is often used in fish tacos, especially when battered and fried, but it can also be pan-seared or baked.
- Grouper: Grouper is a mild, firm fish with large flakes and a slightly sweet flavor. It’s a bit richer than mahi-mahi and holds up well to grilling, which makes it an excellent substitute in fish tacos.
- Snapper: Snapper is a white, firm-fleshed fish with a slightly sweet and delicate flavour. It’s a bit more tender than mahi-mahi but still holds up well in tacos, especially when pan-seared or baked.
For Best Results!
- Use Firm White Fish: Mahi-mahi, cod, tilapia, halibut, or snapper work well. Avoid overly flaky fish that can fall apart in the pan.
- Don’t Overcook the Fish: It’s done when it flakes easily with a fork and is opaque throughout—about 2–3 minutes per side depending on the thickness of the filet.
- Warm the Tortillas: Quickly toast them on the grill or a dry skillet to make them flexible and bring out the flavour.
- Make the Crema Ahead: The Avocado Chipotle Crema can be made up to 3 days in advance and stored in the fridge.
Ingredient Substitution Ideas
- Fish Substitute: Use shrimp, salmon, or your favourite white fish.
- Dairy-Free Crema: Substitute avocado oil mayonnaise to make the crema completely dairy-free.
- Cabbage Alternatives: Try my Jicama Slaw for something different!
- Low-Carb Option: Serve in lettuce cups or alongside grilled veggies instead of tortillas.
Reheating Suggestions
- Fish: Reheat gently in a non-stick pan over low heat or in the oven at 300°F for 8–10 minutes.
- Tortillas: Warm them in a dry skillet or directly over a gas flame for a charred finish.
- Crema: Best served cold. Store in an airtight container in the fridge for up to 3 days.
Recipe FAQs
Can I use frozen fish?
Yes, just thaw it completely and pat dry before marinating and grilling.
How spicy is the chipotle crema?
It has a mild-to-medium kick. Use more or less chipotle to adjust heat to your preference.
Can I make this ahead of time?
You can prep the crema and all other toppings in advance. I recommend cooking the fish just before serving for best results.
How do I keep the tortillas from falling apart?
Warm them up! Heating tortillas makes them more pliable and less likely to crack.
Grilled Fish Tacos with Avocado Chipotle Crema
Fresh, flavourful, and healthy, these Grilled Fish Tacos with Avocado Chipotle Crema are a must make for all seafood and taco lovers.
Ingredients
For the Chipotle Avocado Crema:
- ¼ cup yogurt
- 2 tablespoons avocado oil mayonnaise
- 2 chipotle peppers canned in adobo
- Zest and juice of 1 lime, plus more juice as needed
- 1 clove garlic, finely grated
- ½ ripe avocado
- ¼ cup cilantro
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
For the Quick Pickled Onions:
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- 1 red onion, thinly sliced
For the Crunchy Cabbage:
- ¼ green cabbage, thinly shaved
- 2 tablespoons finely chopped fresh cilantro
- Juice of 1 lime
For the Fish Tacos:
- 8 ounces mahi-mahi filets, sliced into 2-ounce pieces
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly-cracked black pepper
- 2 tablespoons avocado oil
- 4 corn tortillas
- Salsa Verde
Instructions
For the Chipotle Avocado Crema:
- In a food processor or blender, combine the yogurt, mayonnaise, chipotle peppers, lime zest, lime juice, garlic, avocado, cilantro, salt and pepper and blend until smooth. Taste for seasoning and adjust with more lime juice or salt as desired. Transfer to a jar, cover and refrigerate at least 1 hour before serving or up to 4 days.
For the Quick Pickled Onions:
- In a cold saucepan, combine the apple cider vinegar, water, salt and honey. Place over medium-high heat, bring the liquid to a steady simmer and cook, stirring, until the honey is dissolved. Place the sliced onions into a small mason jar, pour over the hot pickling liquid, press down the onions to fully submerge them, cover loosely with a lid and let them sit at room temperature at least 30 minutes. Once cooled, they can be refrigerated up to 5 days.
For the Crunchy Cabbage:
- In a bowl, combine the shredded cabbage, cilantro and lime juice and toss to coat. Cover and transfer to a fridge until ready to use.
For the Fish Tacos:
- In a bowl, combine the fish, paprika, onion powder, garlic powder, salt and pepper. Toss to coat.
- Preheat a stainless-steel or non-stick frying pan over medium heat. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes. Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes. Transfer the fish to a plate, cover with foil to keep warm and set aside.
- Preheat a clean frying pan over medium heat. One or two at a time, warm the tortillas for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
- To assemble the tacos, spread a layer Chipotle Avocado Crema onto the tortilla. Top with the fish, crunchy cabbage, salsa verde and pickled onions. Serve with extra Chipotle Avocado Crema on the side and lime wedges for squeezing.
Video
Nutrition
Calories: 310kcal, Carbohydrates: 25g, Protein: 14g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 46mg, Sodium: 711mg, Potassium: 619mg, Fiber: 6g, Sugar: 6g, Vitamin A: 545IU, Vitamin C: 26mg, Calcium: 90mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment below!
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Good 🌄 morning 🌄 My Friend, just want to Thank You So Much For Sharing Your Recipes With Me. I wish I could be there with you and learn from you. So the next best thing is to watch you on Instagram. Again Thank you so much ❤️
I could watch you cook all day.
Very tasty and easy recipe.
I tried it with black cod filets and it was yummy!
Loved the smokiness of the chipotle avo crema sauce.
Will definitely cook it again!
It was a great recipe.Thank you so much. I loved the fact that you gave us substitute as much as possible for the recipe.