Grilled Fish Tacos with Cilantro Lime Greek Yogurt Sauce


Grilled Fish Tacos happen to be one of my favorite meals, and very easy to make.

Did I mention all of the ingredients are naturally gluten free?

I have become quite the connoisseur of good grilled fish tacos. Just about every other restaurant here in sunny Southern California serves a version of fish tacos.

I remember when I moved here from Texas, land of chicken fried steak and BBQ, that a fish taco sounded disgusting to me.

My, how times have changed.

Quite frankly, there isn’t much to it. My favorite white fish for these tacos happens to be halibut. Sadly, for this particular meal there was no fresh halibut available, so I went with cod – which works great!

What really makes a great fish taco is fresh white fish (so many options) and the white sauce. Sure, you can’t have fish tacos without salt, pepper, lime, cabbage and cilantro, but that will always taste the same.

I like to make the white sauce with Greek yogurt, lime, garlic and cumin. It gives it a perfect tangy zest – and is much healthier than a sour cream or mayonnaise-based white sauce!

Step 1. Grill the fish (above)

Step 2: Prepare the toppings (above)

Step 3: SERVE!

This is a simple and delicious meal. Another topping option: mango and cilantro chutney!

You will spend more time chopping toppings than you will actually cooking the fish.

Grilled Fish Tacos with Cilantro Lime Greek Yogurt Sauce

6-8 tacos




  • 1 lb fresh white fish (ask for wild-caught or sustainable)
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp freshly squeezed lime juice (2 limes)
  • salt and pepper to taste

Cilantro Lime Greek Yogurt Sauce

  • 1 cup Greek yogurt
  • 3 Tbsp freshly squeezed lime juice (3 limes)
  • 1 tsp ground cumin
  • 1 whole freshly minced garlic clove
  • 1 large bunch freshly chopped cilantro
  • salt and pepper to taste


  • 8 White corn tortillas (check to make sure gf)
  • 2 cups shredded cabbage
  • 1 large bunch freshly chopped cilantro
  • 2-3 limes cut into 1/4 wedges
  • 2 whole green scallions, chopped



  • Whisk together marinade ingredients and pour over fish. Marinate 10-15 minutes as you chop the other ingredients.

Grilling the fish

  • Heat the grill to medium/high (about 450 deg F). For best results, especially because these are usually thinner filets of fish, use a grill fish basket coated thinly with oil.
  • Grill for 10-12 minutes until fish is easy to flake with a fork.

Preparing the white sauce

  • Whisk all ingredients together and set aside. (These can also be blended together for a more creamy texture.)


  • Chop all of the toppings and set aside. Heat the tortillas in a warm oven or microwave with a wet paper towel for approximately 2-3 minutes until tortillas are soft.

Putting it all together

  • Layer the fish, white sauce and topping in a corn tortilla. Serve!
Prep Time: 15 - 20 Minutes
Cook Time: 10 - 12 Minutes
Total Time: 25 - 32 Minutes

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