Quick Grilled Fish and Shrimp Tacos

I used to think fish tacos were just a California thing until I moved to Portland and discovered how amazing they are when you make them at home. My kids were skeptical at first—they’re more of a chicken tenders crowd—but now they ask for these grilled fish and shrimp tacos at least once a week.

The secret is getting your grill nice and hot so the fish gets those good char marks without falling apart. I learned the hard way that you can’t just throw seafood on the grill like you would a burger. Once you get the timing down though, these tacos come together in about 20 minutes and taste way better than anything you’d get at a restaurant.

What Kind of Fish Should I Use?

Cod is a great choice for fish tacos because it has a mild flavor and flaky texture that holds up well on the grill. If you can’t find cod, other white fish like mahi-mahi, halibut, or tilapia work just as well in this recipe. Look for fillets that are about 1-inch thick so they cook evenly and don’t fall apart when you flip them. Fresh fish is always best, but frozen fillets that have been properly thawed will work too – just make sure to pat them completely dry before seasoning. The key is choosing a firm white fish that won’t overpower the other flavors in your tacos.

Options for Substitutions

These tacos are pretty forgiving when it comes to swapping ingredients:

• Cod fillets: Any firm white fish works great here – try mahi-mahi, tilapia, halibut, or even salmon if you prefer a richer flavor. Just adjust cooking time based on thickness.
• Shrimp: If shrimp isn’t available, you can double up on the fish or use scallops instead. Large shrimp work best, but medium will do fine too.
• El Yucateco Black Label Reserve Hot Sauce: Don’t have this specific hot sauce? Use any smoky hot sauce like chipotle in adobo, or mix regular hot sauce with a pinch of smoked paprika.
• Corn tortillas: Flour tortillas work if that’s what you have, though corn gives a more authentic taste. You can also use hard taco shells if you prefer the crunch.
• Orange and lime juice: If you’re missing one, just use more of the other. Lemon juice can work in a pinch, though it won’t have quite the same tropical flavor.
• Shredded cabbage: Lettuce, coleslaw mix, or even thinly sliced radishes can replace the cabbage for that fresh crunch.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling fish and shrimp tacos is overcooking the seafood, which turns your tender proteins into rubbery disappointments – cod should flake easily with a fork and shrimp should be pink and slightly firm, not bouncy.

Another common error is not properly preheating your grill or using too high heat, so aim for medium-high heat and make sure your grates are clean and well-oiled to prevent sticking.

Don’t skip marinating the seafood for at least 15-20 minutes before grilling, as this helps the garlic, citrus, and hot sauce flavors penetrate the fish and shrimp while keeping them moist.

Finally, warm your tortillas on the grill for just 30 seconds per side right before serving – cold tortillas will crack and tear when you try to fold them, making your tacos fall apart.

What to Serve With Grilled Fish and Shrimp Tacos?

These tacos are pretty much a complete meal on their own, but I love serving them with some Mexican rice and refried beans on the side to make it feel like a proper taco night. A fresh pico de gallo or chunky guacamole with tortilla chips is always a hit too, especially since you’ve already got that citrusy, spicy flavor going on. If you want to keep things light, a simple lime-dressed coleslaw or a black bean and corn salad pairs really well with the seafood. Don’t forget to have some extra lime wedges and maybe some pickled jalapeños on the table for people who want to amp up the heat even more!

Storage Instructions

Keep Fresh: Store any leftover grilled fish and shrimp in the fridge for up to 2 days in an airtight container. Keep the taco fillings separate from the tortillas so nothing gets soggy. The avocado is best added fresh, but the cabbage, onion, and cilantro will stay crisp when stored properly.

Freeze: The cooked fish and shrimp freeze well for up to 1 month when wrapped tightly or stored in freezer bags. I don’t recommend freezing the fresh toppings like avocado and cabbage, but you can definitely prep and freeze the protein ahead of time for quick taco nights.

Warm Up: Gently reheat the fish and shrimp in a skillet over medium-low heat for just a few minutes until warmed through. You can also warm them in the microwave on low power. Heat your tortillas on a dry skillet or directly over a gas flame for that fresh-made taste.

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	25-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-750
• Protein: 50-60 g
• Fat: 18-25 g
• Carbohydrates: 70-80 g

Ingredients

For the seafood marinade:

• 2 cod fillets
• 8-10 medium shrimp
• 1 tbsp olive oil
• Juice from 1/2 lime
• 3 garlic cloves (freshly minced for best flavor)
• Juice from 1/2 orange
• 2 tbsp El Yucateco Black Label Reserve hot sauce

For assembly and toppings:

• Shredded green cabbage
• Chopped fresh cilantro
• Sliced avocado
• 6 corn tortillas (warmed before serving)
• El Yucateco Red Habanero hot sauce (for serving, I prefer this brand)
• Thinly sliced onion

Step 1: Prepare the Seafood

• 2 cod fillets
• 8 to 10 medium shrimp

Slice the cod fillets into bite-sized strips, and peel and devein the shrimp.

Place both the prepared cod and shrimp in a large bowl to get ready for marinating.

Step 2: Marinate the Seafood

• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp El Yucateco® Black Label Reserve Hot Sauce
• juice from 1/2 orange
• juice from 1/2 lime
• sliced cod fillets and prepared shrimp from Step 1

Add minced garlic, olive oil, juice from 1/2 orange, juice from 1/2 lime, and 2 tablespoons El Yucateco® Black Label Reserve Hot Sauce to the bowl with the seafood.

Toss to coat evenly, then cover and let marinate in the refrigerator for 30 minutes.

I like to give the seafood an occasional stir during marinating so the flavors are absorbed evenly.

Step 3: Cook the Seafood

• marinated seafood from Step 2

Preheat a grill or grill pan over medium-high heat.

Remove the marinated cod and shrimp from the marinade and cook them on the grill until the cod is opaque and flaky, and the shrimp are pink and cooked through, about 2-3 minutes per side.

Set the cooked seafood aside for assembling the tacos.

Step 4: Warm the Tortillas

• 6 corn tortillas (soft)

While the seafood is cooking, warm the corn tortillas on the grill or in a dry skillet until flexible and slightly charred, about 30 seconds per side.

Keep them wrapped in a clean towel to stay warm.

Step 5: Assemble and Garnish the Tacos

• cooked seafood from Step 3
• shredded green cabbage
• thinly sliced onion
• chopped fresh cilantro
• sliced avocado
• El Yucateco® Red Habanero Hot Sauce, for serving
• juice from remaining 1/2 lime (optional, for garnish)

Fill each warmed tortilla with pieces of cooked fish and shrimp (from Step 3).

Top with shredded green cabbage, thinly sliced onion, chopped fresh cilantro, and sliced avocado.

For extra flavor, serve with El Yucateco® Red Habanero Hot Sauce and a wedge of fresh lime on the side.

I like to squeeze some extra lime juice over my tacos right before eating for a zesty finish.