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Grilled Fish Tacos

average rating is 3 out of 5, based on 150 votes

Celebrate the 4th of July with our festive Fish Tacos—a vibrant, flavorful dish that's low-carb, high-protein, and Mediterranean-inspired.

Serving Suggestions:

These Fish Tacos are delightful on their own, but you can also pair them with a side of grilled vegetables or a fresh corn and bean salad for a complete holiday feast. For an extra kick, add a dollop of salsa or a dash of hot sauce.



Prep Time


Total Time







Fish-Tacos 4th-of-July Seafood Low-Carb High-Protein Mediterranean-Diet Diabetic-Friendly Soza-Weight-Loss-Compatible Holiday-Cooking Summer Grilling


1 lb white fish fillets (like cod or tilapia)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

8 small low-carb tortillas

2 cups shredded lettuce

1 cup chopped tomatoes

1 avocado, sliced

1/4 cup chopped fresh cilantro

Lime wedges, for serving

For the sauce:

1/2 cup plain Greek yogurt

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro

Salt to taste


  1. Preheat your grill to medium-high heat.

  2. Rub the fish with olive oil, then season with cumin, chili powder, salt, and pepper.

  3. Grill the fish for 3-4 minutes per side, until it's cooked through and flakes easily with a fork.

  4. While the fish is grilling, mix together the Greek yogurt, lime juice, cilantro, and salt to make the sauce.

  5. Warm the tortillas on the grill for about 30 seconds per side.

  6. To assemble the tacos, divide the shredded lettuce, chopped tomatoes, and avocado slices among the tortillas. Top with the grilled fish and a drizzle of the sauce.

  7. Sprinkle with fresh cilantro and serve with lime wedges on the side.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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