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
Scale
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.
