Description

These Grilled Tilapia Tacos are a vibrant and flavorful seafood dish featuring tender grilled tilapia marinated in citrus and herbs, served on charred corn tortillas with fresh cabbage, creamy avocado, and zesty salsa verde. Perfect for a casual weeknight dinner or summer cookout, this recipe combines smoky, tangy, and fresh ingredients with a creamy lime mayo drizzle for a delightful taco experience.

Ingredients

Marinade and Fish

1 large white onion, chopped
¼ cup chopped cilantro, plus more for serving
¼ cup extra-virgin olive oil, plus more for grill
5 tablespoons fresh lime juice (from 2-3 limes)
3 tablespoons fresh orange juice (from 1 orange)
2 garlic cloves, minced
1 teaspoon dried oregano
1½ pounds tilapia, skin removed
¾ teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper

Mayonnaise Sauce

1 cup mayonnaise
1 tablespoon milk (optional)

Tacos Assembly

12 (6-inch) corn tortillas
2 cups shredded green cabbage
2 avocados, pitted, peeled and sliced
1 cup salsa verde
Lime wedges, for serving

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Instructions

Prepare Marinade: In a medium bowl, combine half of the chopped onion (½ cup), chopped cilantro, ¼ cup olive oil, 3 tablespoons lime juice, orange juice, minced garlic, and dried oregano. Mix well to create the marinade.
Season Tilapia: Sprinkle the tilapia evenly with ¾ teaspoon kosher salt and ½ teaspoon freshly cracked black pepper to season the fish thoroughly.
Marinate Fish: Spread half of the prepared onion mixture in the bottom of a small baking dish. Place the seasoned tilapia on top and spoon the remaining onion marinade over the fish. Cover the dish and refrigerate for 30 minutes to let the flavors infuse.
Make Mayonnaise Sauce: In a small bowl, whisk together the mayonnaise, optional milk (for thinning), and the remaining 2 tablespoons of lime juice until smooth and creamy. Set aside.
Preheat Grill: Heat the grill to medium-high heat and brush the grill grates with olive oil to prevent sticking.
Grill Tilapia: Remove the tilapia from the marinade, letting excess drip off. Place the fish on the grill and cook for 3 to 4 minutes per side until the fish flakes easily with a fork. Transfer cooked tilapia to a platter and gently flake it into bite-sized pieces using a fork.
Grill Tortillas: Place the corn tortillas on the grill and char each side for about 10 seconds until lightly blackened and pliable.
Assemble Tacos: Divide the flaked tilapia evenly among the grilled tortillas. Top each taco with shredded cabbage, sliced avocado, salsa verde, and the remaining chopped onion and cilantro. Drizzle with the prepared mayonnaise sauce.
Serve: Serve the assembled tacos warm with lime wedges on the side for squeezing over the top for extra zest.

Notes

For extra smoky flavor, use a charcoal grill if available.
If milk is not preferred, omit it from the mayonnaise sauce; it will still be delicious.
Can substitute tilapia with other mild white fish like cod or snapper.
To make ahead, marinate tilapia up to 2 hours in advance and keep refrigerated.
Leftover tacos are best enjoyed the same day but can be stored separately wrapped for up to 1 day.