Grilled Orange-Spiced Fish Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fresh fish fillets grilled with an orange-spice rub, served in warm corn tortillas with a creamy avocado sauce. This Mexican recipe, ready in about 30 minutes, pairs white fish fillets, orange, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces (cod or halibut) white fish fillets
• 1, zest and 1 tbsp juice orange
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 ripe, pitted and peeled avocado
• 2 tbsp sour cream
• 1, juiced (1 tbsp juice) lime
• 1/4 cup, chopped cilantro
• 1/4 tsp salt

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Instructions

1. Step 1: Mix orange zest, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 2 tbsp olive oil to form a paste.
2. Step 2: Rub paste evenly over fish pieces and let sit for 15 minutes.
3. Step 3: Preheat grill to medium-high. Place fish on grill and cook for 4-5 minutes per side until opaque and flaky.
4. Step 4: While fish cooks, blend 1 ripe avocado, 2 tbsp sour cream, 1 tbsp lime juice, 1/4 cup cilantro, and 1/4 tsp salt until smooth in a blender.
5. Step 5: Warm corn tortillas on grill or dry skillet for 30 seconds per side.
6. Step 6: Assemble tacos: place fish on tortilla, top with avocado crema, and add optional toppings like shredded cabbage.