If you are craving something fresh, vibrant, and packed full of flavor, this Grilled Fish Tacos with Cherry Tomato Salsa Recipe is about to become your new go-to. Imagine tender, smoky wild cod grilled to perfection, nestled in warm corn tortillas, topped with a lively salsa bursting with juicy cherry tomatoes, crisp corn, and spicy jalapeño. It’s a perfect balance of smoky, tangy, and bright notes that make every bite a celebration, whether you’re cooking for family or entertaining friends on a sunny afternoon.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but come together to create a dish with incredible depth and fresh appeal. Each component has a role, from the creamy avocado that adds richness to the spicy kick of jalapeño in the salsa, making this Grilled Fish Tacos with Cherry Tomato Salsa Recipe both balanced and exciting.
- Cherry tomatoes: Halved or quartered for juicy bursts of sweetness and acidity.
- Cooked corn: Adds a subtle sweetness and a satisfying texture contrast.
- Green onion: Provides a mild, fresh onion flavor and lovely color.
- Jalapeño: Brings gentle heat and a touch of spice—seed it for less intensity.
- Fresh cilantro: Infuses the salsa with an herbaceous brightness.
- Lime juice: Balances the flavors with fresh acidity and sparkle.
- Salt and pepper: Essential to highlight and enhance all the ingredients’ natural flavors.
- Wild cod or other flaky white fish: The star of the dish, offering a mild flavor suitable for grilling.
- Avocado oil: Perfect for grilling with its high smoke point and subtle taste.
- Smoked paprika: Adds smoky depth that complements the grilled fish beautifully.
- Kosher salt: For seasoning the fish, adjust to taste.
- Freshly ground black pepper: Adds just the right amount of warmth.
- Finely shredded cabbage: Provides a refreshing crunch and color contrast.
- Corn tortillas: The ideal vessel for holding all the flavors together.
- Avocado: Sliced for creamy texture that balances the spices.
- Lime wedges and cilantro: Great for garnishing and adding extra zing.
How to Make Grilled Fish Tacos with Cherry Tomato Salsa Recipe
Step 1: Prepare the Salsa and Cabbage
This step is all about building freshness and balance. Combine the cherry tomatoes, corn, green onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl, stirring until everything mingles into a vibrant salsa bursting with color and flavor. Then, toss the shredded cabbage with lime juice and seasoning; this little limey crunch will brighten each taco and add a crisp bite that complements the soft fish perfectly.
Step 2: Season and Preheat the Fish
Pat the wild cod dry, then brush both sides lightly with avocado oil to ensure it grills beautifully without sticking. Sprinkle smoked paprika, kosher salt, and freshly ground black pepper on both sides to give the fish a smoky, savory base that sings on the grill. Meanwhile, preheat your grill to medium-high to get those perfect grill marks and that mouthwatering char flavor.
Step 3: Grill the Fish
Brush the grill grates with the remaining oil to prevent sticking, then place the fish on the grill. Cook each side for 3 to 4 minutes until the fish reaches an internal temperature of 145 degrees and flakes easily with a fork. This quick cooking keeps the fish tender and juicy, locking in that delicate flavor and texture that makes this Grilled Fish Tacos with Cherry Tomato Salsa Recipe truly unforgettable.
Step 4: Assemble the Tacos
Warm your corn tortillas and start layering. First comes a bed of the lime-tossed cabbage for a fresh crunch. Then gently place the grilled fish on top, followed by generous spoonfuls of the lively cherry tomato salsa. Finish with avocado slices for creamy richness. Serve immediately with lime wedges and cilantro for an extra pop of zest. Each bite is an explosion of contrasting textures and bright, smoky flavors.
How to Serve Grilled Fish Tacos with Cherry Tomato Salsa Recipe
Garnishes
Simple garnishes like fresh cilantro leaves and lime wedges really elevate the dish, inviting your guests to customize each taco with a splash of fresh citrus and a fragrant herbal note. If you want a little creamy element, a drizzle of sour cream or a dollop of plain Greek yogurt works beautifully too.
Side Dishes
This recipe pairs wonderfully with light, refreshing sides such as Mexican street corn salad, a crisp cucumber salad, or even some seasoned black beans for a complete, vibrant meal. The key is to keep sides that complement without overwhelming the fresh flavors in the tacos.
Creative Ways to Present
For a fun twist, serve the tacos on a rustic wooden board with small bowls of extra salsa, sliced avocado, and lime wedges. Layered taco platters work great for casual gatherings, making it easy for everyone to assemble their own. You can also serve the salsa on the side as a vibrant dip to enjoy alongside crispy tortilla chips.
Make Ahead and Storage
Storing Leftovers
If you have any leftover components, store the grilled fish tightly wrapped in an airtight container and the salsa separately to prevent sogginess. The cabbage should be kept in a separate container as well to maintain its crispness. Eating the tacos within one to two days will ensure the best taste and texture.
Freezing
Since fresh salsa and cabbage lose their texture when frozen, it’s best to freeze the grilled fish alone if necessary. Wrap it tightly in foil or freezer-safe packaging and consume within one month for optimal freshness. Thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat the fish, a quick warm-up in a skillet over medium heat works best to keep it moist and flaky. Avoid microwaving if possible to prevent drying out. The tortillas and toppings are best served fresh, so reheat them briefly or use fresh tortillas for the best experience.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While wild cod is ideal for its flaky texture, you can substitute with halibut, mahi-mahi, or tilapia. Just adjust grilling times for thicker or thinner cuts to keep the fish tender.
How spicy is the cherry tomato salsa?
The salsa offers a gentle heat from the jalapeño, which can be adjusted by removing seeds or reducing the amount used. It’s meant to add a lively kick without overpowering the fresh flavors.
Can I make this recipe gluten-free?
Yes! Using corn tortillas naturally keeps this dish gluten-free, making it an excellent choice for those avoiding gluten while still enjoying flavorful tacos.
What’s the best way to keep the tortillas warm and pliable?
Warm tortillas wrapped in a clean kitchen towel or placed in a covered skillet over low heat work great to keep them soft, making them easier to fold around the fillings without breaking.
Is it necessary to grill the fish or can I use a stovetop method?
Grilling gives this recipe its signature smoky flavor, but if a grill isn’t available, you can pan-sear the fish in a lightly oiled skillet over medium-high heat. Just watch carefully to avoid overcooking.
Final Thoughts
This Grilled Fish Tacos with Cherry Tomato Salsa Recipe is pure sunshine on a plate—bright, fresh, and irresistibly satisfying. It’s the perfect way to showcase simple, quality ingredients with minimal fuss and maximum flavor. Whether you’re making a casual weeknight dinner or impressing friends at a weekend cookout, these tacos won’t just fill you up; they’ll make you fall in love with cooking all over again. Give them a try, and get ready for rave reviews around the table!
Print
Grilled Fish Tacos with Cherry Tomato Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Grilled Fish Tacos with Cherry Tomato Salsa are a fresh and flavorful meal perfect for a quick and healthy dinner. Tender, smoky grilled cod is paired with a vibrant cherry tomato and corn salsa, complemented by crisp cabbage and creamy avocado, all wrapped in warm corn tortillas. Ready in just 25 minutes, this dish brings bright, zesty flavors and a delightful texture contrast that will satisfy your cravings for a delicious seafood taco.
Ingredients
Salsa Ingredients
- 1 cup cherry tomatoes, halved or quartered depending on size
- 1 cup cooked corn, fresh or frozen
- 1 large green onion, chopped (white and green parts)
- 1 small jalapeño, seeded and chopped fine
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper, to taste
Fish Ingredients
- 1.5 lbs wild cod or other flaky white fish
- 1 tablespoon avocado oil or other high smoke point oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Additional Ingredients
- 1 cup finely shredded cabbage
- Juice from 1/2 lime
- Salt and pepper, to taste
- 6 6-inch corn tortillas, or your favorite
- 1 large avocado, sliced
- Lime wedges and additional cilantro for serving (optional)
Instructions
- Prepare the salsa: In a medium bowl, combine the cherry tomatoes, cooked corn, chopped green onion, finely chopped jalapeño, chopped cilantro, lime juice, and season with salt and pepper to taste. Stir well to mix all the fresh ingredients evenly.
- Prepare the cabbage: Place the finely shredded cabbage in a small bowl. Toss it with the juice from half a lime and season with salt and pepper to your preference. Set aside to let the flavors meld.
- Season and preheat the grill: Preheat your grill to medium-high heat. Pat the wild cod dry with paper towels, then brush both sides lightly with half a tablespoon of avocado oil. Sprinkle the fish evenly with smoked paprika, kosher salt, and freshly ground black pepper.
- Grill the fish: Reduce the grill heat to medium and brush the grill grates with the remaining half tablespoon of oil to prevent sticking. Grill the fish for 3 to 4 minutes on each side, or until the internal temperature reaches 145°F and the fish easily flakes with a fork. Remove the fish from the grill and allow it to cool slightly.
- Assemble the tacos: Warm the corn tortillas to your liking. Divide the seasoned cabbage evenly among the tortillas, then add portions of the grilled fish. Top each taco with a generous spoonful of the cherry tomato and corn salsa, and finish with slices of fresh avocado.
- Serve: Serve the assembled tacos immediately with lime wedges and extra cilantro on the side for garnish and added flavor. Enjoy your fresh, smoky grilled fish tacos!
Notes
- Use wild cod or any flaky white fish like tilapia or halibut for the best results.
- Avocado oil is recommended for its high smoke point but other neutral oils like canola or grapeseed oil can be used.
- Adjust the jalapeño level according to your spice preference or substitute with a milder pepper.
- Make sure the grill is properly oiled to prevent the fish from sticking.
- For a gluten-free option, ensure corn tortillas are certified gluten-free.
- Leftover salsa can be refrigerated and used as a topping for other dishes within 2 days.
