• grilled fish tacos

Grilled Fish Tacos with Avocado Jalapeño Cream

Fresh, light, and healthy grilled fish tacos served with a spicy avocado sauce. Perfect for any fiesta!

I love fish tacos. I love them so much that when Dan and I got married, we served Rubio’s Fish Tacos at our wedding. Much to my mother’s dismay (love you mom). But they were a hit, because who doesn’t love fish tacos?

I wanted to create a recipe that still had the same great flavor as traditional fish tacos, but that cut back on the calories a bit. Traditional fish tacos often use breaded fish that is deep fried and some type of sour cream based sauce on top.

I lightened mine up by grilling fresh mahi-mahi and focused on adding fresh, flavorful toppings like cabbage, jalapeño, lime, and cilantro. They compliment the grilled fish nicely and add so much flavor that you don’t need heavy sour cream or cheese to get a filling, flavorful taco.

My favorite part is the Avocado Jalapeño Cream to drizzle on top. I used fresh avocado, cilantro, greek yogurt, jalapeño and lime to create this spicy, creamy sauce. It is the perfect sauce for these grilled fish tacos! The avocado gives it such a creamy texture and the jalapeños give it a nice kick of heat.

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I served mine on charbroiled corn tortillas but they would taste amazing with flour tortillas or even on chips (nacho style).

Are you a fish taco fan?

Grilled Fish Tacos with Avocado Jalapeño Cream

Prep Time: 15 mins
Cook Time: 10 mins
Yields: 4 servings

Ingredients

  • 2 fresh fish filets, I used Mahi Mahi
  • 1/2 avocado
  • 1/4 cup greek yogurt, plain
  • 1/4 cup greek yogurt, plain
  • 1/4 cup cilantro
  • 1 jalapeño
  • juice of 1 lime
  • 1/4 cup shredded cabbage
  • salt and pepper
  • corn or flour tortillas
  • 1/4 cup olive oil

Method

  1. Season fish with salt and pepper and grill until fully cooked
  2. Combine olive oil, avocado, cilantro, lime juice, and jalapeño in food processor and combine until smooth. Taste and season with salt and pepper
  3. Charbroil corn tortillas in oven or over flame on gas stove for 1-2 minutes
  4. Layer cabbage, grilled fish, chopped jalapeño (if desired), and chopped cilantro on tortilla
  5. Drizzle tacos with avocado Jalapeño cream

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9 Comments

  • comment-avatar
    Melanie @ Nutritious Eats May 2, 2016 (11:54 am)

    Yum, I love fish tacos! When I lived in San Diego, I went to a place that had the absolute best ones I’ve ever had!

    • comment-avatar
      Brynn McDowell May 2, 2016 (12:48 pm)

      I’ve had so many great fish tacos in the San Diego area! We are pretty lucky that California has such amazing tacos! My relatives in Illinois and Indiana always want to eat tacos when they come visit.

  • comment-avatar
    Jessica @ Nutritioulicious May 2, 2016 (5:33 pm)

    Love fish tacos! Making some this week with a similar avocado crema!

  • comment-avatar
    Kalee @ The Crowded Table May 2, 2016 (6:43 pm)

    I’m with you, fish tacos are the best! Your version looks delicious!!! 🙂

  • Cinco De Mayo Celebration - The Domestic Dietitian May 3, 2016 (6:11 am)

    […] these great Grilled Fish Tacos or Grilled Steak Tacos for a light and fresh […]

  • comment-avatar
    Serena May 3, 2016 (10:24 am)

    Pinned! Great idea to serve nacho style! Beautiful pics!

  • comment-avatar
    Kelli May 3, 2016 (9:06 pm)

    Oh my gosh fish tacos sound AMAZING!!!! My favorite Mexican food besides shrimp fajitas!

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