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Sunday dinner: Grilled fish tacos with creamy lime dressing

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Go fishin'!

Grilled fish is easy to make and quite versatile. Try making fish tacos! This recipe is easy to make with just a handful of ingredients.

Go fishin'!

Send away the steak and chase off the chicken because this Sunday dinner recipe for grilled fish tacos with creamy lime dressing is a delightful change of pace! It's easy to put this meal together with a few ingredients, and your guests will enjoy the flavors of these tacos.

Grilled fish tacos with creamy lime dressing

Serves 2-4


For the dressing

  • Juice from 2 limes
  • 1/2 cup sour cream
  • 1/2 teaspoon ground chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the tacos

  • 2 (6 ounce) cod fillets (or another type of mild whitefish)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground chili powder
  • 2 tablespoons lime juice
  • 4 ounces shredded cabbage
  • 1-2 avocados, peeled, seed removed, cut into thin slices
  • 6-8 (4-inch)  corn or flour tortillas
  • 2 limes, cut into wedges to serve with the tacos


For the dressing

  1. Combine all the ingredients in a small bowl and mix well.
  2. Taste and adjust the seasoning, if needed. Refrigerate until ready to serve.

For the tacos

  1. Combine the salt, ground black pepper and chili powder in a small bowl.
  2. Lightly sprinkle both sides of the fillets with the lime juice, then season both sides with the salt mixture.
  3. Grill on medium heat for 8-10 minutes (depending on the thickness of your fish), flipping once.
  4. Remove from the heat. On a plate, use a fork to flake the fish into large chucks.
  5. To assemble the tacos, lay each tortilla flat, add several chunks of the fish down the middle of the tortilla. Add a large pinch of the shredded cabbage over the fish, then several of the avocado slices.
  6. Dollop with the creamy lime dressing, and serve with the lime wedges to squeeze over the tacos.

Try these tacos!

More Sunday dinner recipes

Tuna and spinach sandwich wraps
Skillet chicken fajitas
Italian chopped salad with basil vinaigrette

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