Grilled Fish Tacos

grilled fish tacos

Ingredients (8 servings)

  • 500 grams of fillet of red snapper
  • ¼ cup chopped cilantro
  • ¼ cup lemon juice
  • ¼ cup canola oil
  • ¼ cup green salsa
  • ¼ cup low-fat mayonnaise (optional)
  • 1 teaspoon sea salt, divided
  • 2 cups cabbage, shredded
  • 16 slices avocado
  • 8 corn tortillas
  • 2 lemons, cut in half.


  • Preheat grill to medium-high heat.
  • Combine lemon juice, cilantro, oil and fish in a resealable plastic bag and refrigerate for 20 minutes to marinate.
  • Mixed green sauce with mayonnaise, if you want a creamy green sauce. Blend until smooth.
  • Remove fish from marinade bag, season with ½ teaspoon salt and heat on the grill for 6 minutes on each side. Let sit for a few minutes and cut it with a fork.
  • Fill each tortilla with ¼ cup shredded cabbage and 2 slices of avocado. Divide the fish proportionately among all the tortillas and sprinkle with a tablespoon of sauce. Sprinkle with salt and serve with remaining lemon half.
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