These Grilled Fish Tacos offer a bright, light twist on Taco Tuesday. Tender, flaky cod is topped with a vibrant cherry tomato and corn salsa plus creamy avocado for a healthy weeknight meal that comes together in about 30 minutes.
I make Mexican-inspired food often, and my family loves it. I serve dishes like pork carnitas and chicken enchiladas regularly, but these Grilled Fish Tacos with Cherry Tomato Salsa are a lighter, refreshing option when you want something simple and flavorful.
Fish tacos are one of my favorites, and they’re surprisingly easy to prepare at home. With just a few fresh ingredients and a hot grill, you can have restaurant-style tacos in minutes.
Why you’ll love this recipe:
- Tender, flaky cod makes a light, satisfying filling topped with a fresh cherry tomato salsa and creamy avocado.
- Ready in about 30 minutes, this is a quick, healthy dinner option.
- Flexible — swap in your favorite firm fish, tortillas, or toppings to suit your taste.
- Dairy-free and gluten-free when served with corn tortillas.
Recipe ingredients
This recipe is very adaptable. Use what you have on hand or substitute similar ingredients to make it your own.
Ingredient notes
- Fish: Cod is used here for its mild flavor and flaky texture. You can substitute mahi mahi, tilapia, halibut, or even salmon if you prefer.
- Cherry tomatoes: Their natural sweetness brightens the salsa. If you don’t have cherry tomatoes, regular diced tomatoes work as well.
- Corn: Grilled corn adds texture, color, and sweetness. Use fresh, grilled corn or thawed cooked frozen corn; omit it if needed.
- Cabbage: Finely shredded cabbage tossed with lime juice gives a crisp bite. If you don’t have cabbage, thinly sliced lettuce or extra salsa will work.
How to make this recipe
The steps are straightforward and fast. Start the salsa first so the flavors have time to mingle while you cook the fish.
- Make the cherry tomato salsa: Combine halved cherry tomatoes, cooked corn, chopped green onion, finely chopped jalapeño (seeded if you prefer less heat), chopped cilantro, lime juice, and salt and pepper to taste. Stir and let rest while you prepare the rest.
- Prep the cabbage: Toss the shredded cabbage with the juice of 1/2 lime and season lightly with salt and pepper. Set aside.
- Season the fish: Pat cod fillets dry, brush both sides lightly with oil, and season with smoked paprika, kosher salt, and freshly ground black pepper.
- Grill the fish: Preheat the grill to medium-high and oil the grates. Grill the fish 3–4 minutes per side depending on thickness, until the fish flakes easily with a fork or reaches 145°F (63°C). Let the fillets rest briefly before flaking for the tacos.
- Assemble the tacos: Warm corn tortillas, divide the limey cabbage between them, add a portion of grilled fish, spoon over the cherry tomato corn salsa, and top with avocado slices. Serve with lime wedges and cilantro if desired.
FAQs
Firm, flaky white fish like cod, mahi mahi, tilapia, or halibut are ideal. Salmon also works if you prefer a richer flavor. Shrimp is another excellent alternative.
How long should I grill fish for tacos?
Plan roughly 7–8 minutes per inch of thickness total, or grill 3–4 minutes per side depending on the fillet thickness. Cook until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
How do you flip fish on the grill?
Thicker fillets (an inch or more) are easier to flip without breaking. For very thin fillets, consider grilling them on one side until cooked through and then removing them from the grill.
What toppings go well on fish tacos?
Common toppings include fresh salsa, sliced avocado or guacamole, crema or yogurt sauce, shredded cabbage or slaw, cotija cheese (if you eat dairy), and extra cilantro and lime. The cherry tomato and corn salsa used here is bright and fresh paired with avocado.
What to serve with fish tacos
These tacos pair well with many sides. Try Instant Pot black beans, a Mexican-style corn salad, a crisp salad with creamy avocado dressing, or simply chips with guacamole or a tangy salsa. For a grain base, serve taco bowls over cilantro lime rice and top with pineapple salsa for a different flavor profile.
Recipe notes
- Pro tip: Make the cherry tomato salsa first so the flavors have a chance to blend while the fish grills.
- Any firm, flaky white fish can be used. Mahi mahi, tilapia, and halibut are all great options.
- Customize the recipe with your favorite tortillas, fish, or shrimp and add any toppings you enjoy.
More easy taco ideas
- Ground beef tacos — a classic and hearty option.
- Ground turkey or baked turkey tacos — a lighter, protein-packed choice.
- Shredded chicken tacos — great for using leftover or rotisserie chicken.
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share your version.
Grilled Fish Tacos with Cherry Tomato Salsa
Servings: 6 tacos | Prep: 15 mins | Cook: 10 mins | Total: 25 mins
These tacos are filled with tender cod, a bright cherry tomato and corn salsa, and creamy avocado. A healthy, gluten- and dairy-free option when served with corn tortillas.
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
- 1/4 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 tablespoon oil with a high smoke point (avocado or canola)
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
For serving:
- 1 cup finely shredded cabbage
- Juice of 1/2 lime (for the cabbage)
- 6 corn tortillas (6″)
- 1 large avocado, sliced
- Lime wedges and cilantro, optional
Instructions
- In a medium bowl, mix the cherry tomatoes, corn, green onion, jalapeño, cilantro, lime juice, salt, and pepper. Let the salsa rest to marry flavors.
- Toss the shredded cabbage with the juice of 1/2 lime and season with salt and pepper. Set aside.
- Preheat the grill to medium-high. Pat the fish dry, brush both sides with half the oil, and season with smoked paprika, salt, and pepper.
- Oil the grill grates with the remaining oil, reduce heat to medium, and grill the fish 3–4 minutes per side until it flakes easily and reaches safe temperature. Remove and let cool slightly before breaking into pieces.
- Warm the tortillas, divide the cabbage among them, add fish, top with the cherry tomato corn salsa and avocado slices. Serve immediately with lime wedges and cilantro.
Notes
- Make the salsa first so it has time to develop flavor while the fish cooks.
- Any firm, flaky white fish works well; salmon or shrimp are tasty alternatives.
- Swap tortillas, fish, or toppings to suit your preferences.
Nutrition (approximate per serving — 2 tacos)
Calories: 211 kcal | Carbohydrates: 13 g | Protein: 23 g | Fat: 9 g | Fiber: 4 g
Nutrition is estimated and intended as a guideline only.
Note: This post was originally published in September 2014. Photos and notes have been updated and expanded to provide clearer step-by-step information.