Sea Salt & Lime Grilled Fish Tacos

Sea Salt & Lime Grilled Fish Tacos

Sea Salt & Lime Grilled Fish Tacos

Prep Time

20 minutes

Cook Time

13 minutes


8 people

Hot-off-the-grill cilantro-lime marinated red snapper fish tacos are fast & easy to fix with prepared slaw, fresh avocado slices and a drizzling of creamy salsa verde. Hit them with a squeeze of smoky, grilled lime and a fresh grind of sea salt.

Why Try? If you’ve never tried fish tacos, you’re in for a real treat! This is a quick, grilled version that your family will request again and again.

Grilling the limes flesh side down imparts a rich caramelized citrus flavor.


  • 1 pound (1-inch thick) red snapper fish fillets
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/4 cup canola oil
  • 1/4 cup prepared salsa verde
  • 1/4 cup reduced-fat mayonnaise
  • 1 teaspoon sea salt, divided
  • 2 cups shredded coleslaw blend
  • 16 avocado slices (about 2 small avocados)
  • 8 corn tortillas
  • 2 limes, cut in half


  • 1 Preheat grill to medium-high heat.
  • 2 Combine lime juice, cilantro, oil and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.
  • 3 For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.
  • 4 Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.
  • 5 Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.
  • 6 Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.



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