Best Fish Tacos Recipe

Grilled Fish Tacos that don’t stick to the grill and are quick enough for a weeknight? You can do it! The combination of spice-rubbed fish and juicy fruit salsa will transport you to a tropical vacation.

These are the Best Fish Tacos!

Grilled fish tacos have a reputation as something best left to restaurant chefs, but the fact is, they’re something you can easily make at home once you know how.

This recipe keeps it simple with fish seasoned with a few basic spices, grilled simply and quickly. Don’t worry about the fish sticking to the grill – we’ve got it covered.

Once your grilled fish comes off the grill perfectly, it’s time to wrap it in warm tortillas with a big spoonful of what we call summer salsa. Made with juicy mango, ripe tomatoes, jalapeno pepper, onion, cilantro and lime juice, the flavor of this salsa will transport to you to a beachside seafood shack.

Read on to learn how to make perfectly grilled fish tacos with the freshest salsa.

Fish Taco ingredients

• fish – of course! Fresh fish is the protein for these tacos, and I discuss what kind to buy below, under “Best fish for fish tacos.”
• cumin, salt and pepper – the fish taco seasoning we’re using for warm, earthy flavor.
• vegetable oil – you’ll brush this on the grill grates to keep the fish from sticking.
• tortillas – I prefer corn tortillas, but you can also use flour tortillas!
• sauce – we’ll be using our homemade Fish Taco Sauce to finish these fish tacos.
• hot sauce – optional, for serving, if you want an extra kick of heat.
• mango – the main ingredient in our summer salsa.
• tomato – adds acidity and freshness to the salsa.
• jalapeno pepper – adds a bit of heat to the salsa.
• red onion – adds crunch and sharp flavor.
• cilantro – adds a bright flavor and vibrant color to the salsa.
• lime juice – to brighten all of the flavors in the salsa.

Best fish for fish tacos

Cod and tilapia are often considered the best fish for grilled fish tacos, for several reasons. They both have a mild flavor and a texture that holds up well to grilling but eats tender once it’s cooked.

They are both affordable and widely available. We’ve used tilapia for the photos you see in this post, but we go back and forth between cod and tilapia each time we make grilled fish tacos.

How to make Fish Tacos

1. SALSA. In a medium bowl, toss the mango, tomatoes, jalapeno, onion, cilantro, lime juice and salt until well combined.

2. SEASON FISH. Scrub your grill greats SUPER CLEAN, then preheat the grill. Season both sides of the fish with the cumin, salt and pepper.

3. GRILL. Dip a rolled-up paper towel in a generous amount of oil, then use tongs to rub the oil all over the clean, hot grill grates. Then, transfer the fish to the grill. Cook until the fish is opaque throughout, turning once.

4. ASSEMBLE. Break the fish into large chunks and serve in warmed tortillas, topped with the salsa, extra cilantro, Fish Taco Sauce, and hot sauce, if desired.

What to serve with Fish Tacos

Add some side dishes to turn this best fish taco recipe into a complete meal:

• Mexican street corn salad
• tortilla chips
• oven baked french fries
• refried beans
• Mexican rice

Fish Taco toppings

I love these grilled fish tacos with the summer salsa and fish taco sauce like I have them in the recipe card below, but feel free to add extra toppings, like:

• shredded cabbage or lettuce
• pickled jalapenos
• sliced radishes
• cotija cheese or queso fresco

How to store the Best Fish Tacos Recipe

Fish tacos are best eaten the day they are made, but you can store any leftover fish and taco fixings in separate containers in the refrigerator for up to a day. Reheat the fish in a 300 degree F oven until warmed through, then assemble fresh tacos when ready to eat.