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Grilled Fish Tacos with Strawberry Avocado Salsa and Lime Crema

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 4 reviews
  • Author: Alexis
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Meal


These summery Grilled Fish Tacos with fresh strawberry avocado salsa and lime crema are a healthy meal bursting with flavor that the whole family will love!



For the tacos:

  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked or regular paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 1/2 lbs cod (I used defrosted from frozen wild cod, can also use mahi mahi or halibut)
  • 1 cups finely sliced cabbage
  • 8 corn tortillas, warmed

For the salsa:

  • 2 cups finely chopped strawberries
  • 1 ripe but firm small avocado, diced
  • 2 tbsp fresh mint leaves, finely chopped
  • 2 tbsp fresh lime juice
  • 1/2 jalapeno, de-seeded and finely chopped
  • 1/4 tsp salt

For the crema:

  • 1 cup Greek yogurt (I used 2%)
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro leaves, chopped
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 1/2 tsp garlic powder


  1. Preheat grill to medium high or oven to 425F, if using. Line a baking sheet with foil and spray with cooking spray.
  2. Make salsa by combining all ingredients in a small bowl and tossing to combine. Set aside.
  3. Make crema by combining ingredients in a small bowl or using a blender to combine. Refrigerate until ready to eat.
  4. Place fish on a baking sheet. Combine chili powder, paprika, cumin, garlic powder, salt, and a few grinds of black pepper in a small bowl. Rub evenly over both sides of fish.
  5. Oil grill surface and cook fish for 4 minutes per side. If using oven, bake fish in oven for 9 minutes or until it's cooked through and flakes with a fork. Place in bowl and gently break apart with fork.
  6. Warm tortillas. To serve, top with slaw, fish, salsa, and crema. Season each taco with a pinch of salt and pepper.