Grilled Fish Tacos

Prep time: 
60 minutes
 Cook time: 
15 minutes
 Total time: 
75 minutes
Grilled Fish Tacos

The perfect salsa or relish topping can make all the difference! This grilled fish taco recipe with mango and pickle relish will impress even the pickiest of eaters.


  • 1 lb cod fillets
  • Corn tortillas
  • Sliced avocados
  • Red cabbage, shredded
  • Grilled limes for squeezing

For the fish marinade:

  • 1 Tbsp oil
  • 1 Tbsp lime juice
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ancho chile powder
  • 1 tsp salt
  • 1 tsp pepper

For the relish:

  • 2 ripe mangoes, deseeded and diced
  • 2 Tbsp Bubbies Kosher Dill Relish
  • 1 small red onion, finely diced
  • 1 jalapeño, deseeded and diced (keep the seeds in, if you’d like it hotter)
  • 1 bunch cilantro, finely chopped
  • Juice of 1 small lime, freshly squeezed
  • 1/2 tsp salt


  1. Combine all the ingredients for the fish marinade and marinate the fish for approximately 30 minutes.
  2. Using a stovetop grill pan, heat the pan with a small amount of oil brushed all over.
  3. Once hot, place the fish on the hot grill and grill each side for approximately 4 minutes.
  4. The fish will be flakey, so take care to keep the fish largely intact when you flip the fish over.
  5. Once done, set the fish aside.To make the mango salsa, place the diced mangoes in a bowl and add the relish, onions, jalapeño, cilantro, salt and pepper.
  6. Stir well and add the juice of 1 small lime. Adjust for taste.
  7. Heat the corn tortillas on a very hot pan for approximately 15-20 seconds per side.
  8. Place them in a basket with a towel to keep warm.
  9. To assemble the tacos, place a warm taco on a work surface. Add the cabbage, sliced avocados and the fish. Add the mango salsa to the top and squeeze the taco with lime.      
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