Grilled White Fish Tacos

Updated on October 5, 2025

Make the summer classic dish of fish tacos with tasty cod, grilled corn, chopped cabbage, guacamole, and one surprise topping.

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I love fish tacos, and what truly elevates a fish taco are the seasonings and the fresh toppings. It all starts with a mild fish spiced perfectly and seared on the grill to hit all those savory taste buds. Then you add the crunch from grilled corn and crisp shredded cabbage, the sweet-tartness of a bit of chopped pineapple (a fun surprise, no?), and a simple, but incredible guacamole to smooth it all out. Each individual ingredient comes together to go from something good to something greater. Let me show you how I made this for a summer night for our family, with taco shell variations for all preferences.

Cutting board with two fish tacos on it and lime wedges next to it

Cutting Board | Towel

Perfectly Grilled Fish

For the best results, use a mild, firm, flaky white fish like cod, grouper, tilapia, or mahi mahi. I’m using cod, and since it can be delicate, a grilling basket is your best friend. It keeps the fish from falling apart on the grill. Before you start, spray your grilling basket generously with avocado oil to prevent sticking.

Season your fish with your favorite Mexican blend or simply salt and pepper. Grill until it’s nicely charred, flipping once. The beauty of the basket is that even if the fish flakes, it stays contained–and since it’s going into a taco, a little flakiness is perfectly fine!

Overachiever Seasoning

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My Go-To Guacamole

I learned this simple, yet incredibly fresh, guacamole recipe from my sister-in-law Andi, who made it years ago while living in Mexico. Her secret? Just fresh avocado, plenty of lime juice, and salt. No cilantro, no tomatoes – just pure avocado flavor.

My version enhances this with my special seasoning blend that’s coming to market soon (it’s designed to enhance the natural flavors of whatever it touches, rather than tasting like itself). Don’t be shy with the lime juice; a little extra makes all the difference. This guacamole is so versatile; it’s fantastic as a spread, a dip, or piled high on your tacos.

Fresh and Flavorful Toppings

Once your fish is off the grill, quickly char your tortillas directly on the grill. Then, grill some corn on the cob until it’s slightly browned, and slice the kernels off.

Now for the usual (and some unusual) suspects for toppings! Combine the grilled corn with finely diced red onion, fresh jalapeño, sweet pineapple, and crisp shredded cabbage. These fresh ingredients, with just a simple seasoning, provide the perfect counterpoint to the rich fish and creamy guacamole.

Assemble Your Perfect Taco

Choose your preferred tortilla: Siete tortillas for a grain- and gluten-free option, corn tortillas for a classic gluten-free choice, or flour tortillas for a more traditional fish taco experience that soaks up some of the moisture.

Load up your tacos a generous scoop of that guacamole, then the grilled fish, and top it off with the red onion, jalapeño, pineapple, and chopped cabbage. Drizzle over your favorite hot sauce if you want some extra heat. These are great to serve with a side of fresh chopped melon or a fruit salad for a light lunch or outdoor dinner. Hope you enjoy my twist on Baja California-style fish tacos as much as we did!

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