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+ servings

Grilled Fish Tacos


  • White Sauce
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup mayonnaise
  • 4 - 5 squirts lime juice
  • 1 tsp minced capers
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp dried dill weed
  • 1 tsp ground cayenne pepper
  • Tacos
  • 1 lb Mahi-Mahi
  • 1 (12 oz) package corn tortillas
  • 1 small bag cole-slaw mix
  • handful cherry tomatoes, halved
  • ½ avocado, sliced
  • ½ red onion, sliced
  • cilantro, to taste


  • To make white sauce:
  • In a medium bowl, mix together yogurt, and mayo.
  • Gradually stir in lime juice until the consistency is slightly runny. Season with pepper flakes, capers, oregano, cumin, dill, and cayenne.
  • Set aside. (If you're able, give the sauce a couple of hours to sit before serving - to let the flavors meld)
  • Marinate the fish in a mixture of olive oil, lime juice, salt, and pepper for at least an hour before grilling or pan-frying the fish
  • (The Mahi-Mahi marinated in lime juice and olive oil is absolutely delicious. It's my favorite part!)
  • To serve, place grilled fish in a tortilla, and top with white sauce, shredded cabbage, onion, avocado, and tomatoes