Grilled Fish Tacos

  • Author: Aggie's Kitchen
  • Category: Fish
  • Method: Grill

Light & bright these Grilled Fish Tacos simply seasoned with jalapeno, lime & cumin are perfect warm weather food! Don’t skimp on the fresh green toppings!


  • 2 lbs mild white fish (I used flounder but cod or tilapia would work well)
  • 4 tablespoons olive oil
  • 2 teaspoons McCormick Diced Jalapeno Peppers (crushed or ground using fingers or mortar and pestle)
  • 1 teaspoon McCormick Ground Cumin
  • a good pinch coarse salt and fresh ground pepper
  • 23 fresh limes, quartered
  • white corn tortillas

    Toppings for serving:

  • shredded cabbage or lettuce
  • sliced avocado
  • fresh cilantro
  • plain Greek yogurt or sour cream
  • additional lime
  • green hot sauce


  1. Place your fish fillets in a large baking dish.
  2. In a small bowl, combine olive oil, diced jalapeno peppers, ground cumin, salt and pepper.
  3. Spoon oil mixture over fish fillets and spread around so that fish are completely covered.
  4. Preheat your grill rack on your grill (or preheat your grill pan if you don’t have access to grill).
  5. Carefully place your fish on grill and let cook for 3-4 minutes. When you start to see the edges of fish turn white, gently flip and continue to cook for another 3-4 minutes or until fish flakes easily with a fork. Your cooking time will be based on the thickness of your fish.
  6. Warm up your tortillas on the grill by cooking for about 1 minute on each side or until lightly charred and bubbly. You’ll want to keep an eye on them.
  7. Once your fish comes off the grill, immediately squeeze fresh lime juice over your fish. Serve fish with warm tortillas and plenty of toppings.