Print

Crispy Grilled Tilapia Street Tacos Recipe with Easy Avocado Lime Sauce

crispy grilled tilapia street tacos - featured image
Print Recipe

These crispy grilled tilapia street tacos feature a smoky, crispy fish paired with a fresh and creamy avocado lime sauce, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 1 pound (450g) tilapia fillets, fresh or thawed, skinless
  • 2 tablespoons olive oil, for brushing the fish
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 8 to 10 small corn tortillas, warmed before serving
  • 1 large ripe avocado, peeled and pitted
  • Juice of 1 lime
  • 1/4 cup (60ml) Greek yogurt (can swap with dairy-free coconut yogurt)
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1 small garlic clove, minced
  • Salt to taste
  • 1 to 2 tablespoons water to thin the sauce as needed

Instructions

  1. Rinse and pat dry 1 pound (450g) of tilapia fillets. Brush both sides lightly with 2 tablespoons of olive oil.
  2. In a small bowl, mix 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika (optional), and salt & black pepper to taste. Sprinkle evenly over both sides of the fish, pressing gently to adhere.
  3. Preheat the grill or grill pan to medium-high heat (about 5 minutes).
  4. Place the fillets on the grill and cook for about 3-4 minutes per side (6-8 minutes total) until the fish flakes easily but remains moist.
  5. Warm 8 to 10 small corn tortillas on the grill or skillet for 30 seconds per side until soft and pliable.
  6. In a blender or food processor, combine 1 ripe avocado, juice of 1 lime, 1/4 cup Greek yogurt, 2 tablespoons chopped cilantro, 1 small minced jalapeño (optional), 1 minced garlic clove, and salt to taste. Blend until smooth, adding water tablespoon by tablespoon until creamy but pourable.
  7. Break the grilled tilapia into chunks and distribute evenly among the warmed tortillas. Drizzle generously with the avocado lime sauce. Add extra cilantro or sliced radishes if desired.

Notes

If tilapia sticks to the grill, let it cook longer before flipping. Use ripe but firm avocados for a smoother sauce. Store avocado lime sauce with plastic wrap pressed on the surface to prevent browning. For dairy-free, substitute Greek yogurt with coconut yogurt. For low-carb, use lettuce leaves instead of tortillas.

Nutrition

Keywords: tilapia tacos, grilled fish tacos, avocado lime sauce, street tacos, quick dinner, healthy tacos, gluten-free tacos, dairy-free option

Find it online: https://breezybake.com/crispy-grilled-tilapia-street-tacos-recipe-with-easy-avocado-lime-sauce/