Past Recipes
Grilled Fish Tacos

Grilled Fish Tacos with Avocado Mash and Lime Crema

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Recipe Details


We’re always on the hunt for good fish tacos, but they’re truly perfect in summer—especially when wrapped in grilled tortillas and paired with fresh corn on the cob. In Chef Elana’s latest twist, most of the elements are thrown on the grill, creating the perfect balance of smoke, heat, and sweet. Tender tilapia is infused with an ancho chile, cumin, and oregano-spiced oil, and finished with grilled corn, creamy avocado, and cool lime crema.


  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 840
  • Protein 46g
  • Total Carb 90g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ears corns
    ears corns
  • limes
  • tomato
  • cilantro
    1/4 ounce
  • red onion
    red onion
  • sour cream
    1/4 cup
    sour cream
  • avocado
  • tilapia
    10 ounces
  • flour tortillas
    flour tortillas
  • shredded green cabbage
    1/2 cup
    shredded green cabbage
  • ground cumin
    1/8 teaspoon
    ground cumin
  • dried oregano
    1/4 teaspoon
    dried oregano
  • ancho chile powder
    1/4 teaspoon
    ancho chile powder

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium heat. Shuck corn, discarding husks and silk. Halve limes. Rinse tomato and finely chop. Rinse cilantro and pick leaves, discarding stems. Peel onion and finely chop enough to yield ¼ cup, saving remainder for another use. Raw red onion has a strong flavor, so only use as much as desired—we recommend ¼ cup for this recipe.

  2. Make Lime Crema and Avocado Mash

    Make Lime Crema and Avocado Mash

    In a small bowl, whisk together sour cream, juice of 1 lime, and 1 tablespoon water until smooth and pourable. Taste and add salt and pepper, then set aside. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh into a medium bowl, discarding skin. Add 1 squeeze lime juice to bowl with avocado and mash with a fork until mostly smooth. Stir in chopped onion, then set aside.

  3. Grill Corn

    Grill Corn

    If using a grill pan, place over medium heat now. When grill is just smoking, add corn and cook, rotating occasionally, until bright yellow and charred in spots, about 12 minutes total. Transfer to a plate and set aside until cool enough to handle, then slice corn kernels off cobs. Try laying the cobs flat on your cutting board, rather than standing them on their ends, to safely cut 1 side at a time.

  4. Grill Tilapia

    Grill Tilapia

    While corn cooks, in a separate small bowl, whisk together spice mix, 2 tablespoons canola oil, ¼ teaspoon salt, and pepper as desired. Place a large piece of foil on a clean, dry surface. Pat tilapia dry with paper towel and place on foil. Pour over spiced oil. Fold edges of foil up over fish, crimping to seal pouch. Transfer to grill and cook until fish is opaque and flakes easily with a fork, 12-15 minutes.

  5. Grill Tortillas

    Grill Tortillas

    Arrange tortillas in a single layer on grill and toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.

  6. Plate Grilled Fish Tacos

    Plate Grilled Fish Tacos

    Cut remaining lime into wedges. Using a fork, flake tilapia into bite-size pieces. Divide tortillas between serving plates and spread with avocado mash. Layer with cabbage, tomato, tilapia, and corn. Garnish with cilantro and a drizzle of lime crema, and serve with lime wedges for squeezing over. Enjoy your Plated taco night!

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