Mexican · 30 min
Grilled Fish Tacos with Spicy Avocado, Grape & Cilantro Salsa
- 30 min
- 2–6 servings
- 615 kcal / serving
Grilled tilapia with a spicy avocado, grape and cilantro salsa rests on warm tortillas, delivering a bright mix of textures. It comes together quickly for a weeknight dinner that satisfies hungry mouths.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- 1jalapeño pepper
- 1lime
- ¼ lbred grapes
- 1shallot
- 6small corn tortillas
- ¾ lbtilapia fillet
- avocados
- jalapeño peppers
- limes
- shallots
- red onion
From the pantry: black pepper, chili powder, coriander, ground, cumin, ground, extra virgin olive oil, honey, onion powder, oregano, dried, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- 1jalapeño pepper
- 1lime
- ¼ lbred grapes
- 1shallot
- avocados
- jalapeño peppers
- limes
- shallots
- red onion
Meat & seafood
- ¾ lbtilapia fillet
Bakery & bread
- 6small corn tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| jalapeño pepper | 1 | 2 | 3 |
| lime | 1 | ||
| red grapes | ¼ lb | ½ lb | ¾ lb |
| shallot | 1 | 2 | |
| small corn tortillas | 6 | 12 | 18 |
| tilapia fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| limes | 2 | 3 | |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all fresh produce, then prep the dressing base in a medium bowl. Squeeze lime over it, whisk in honey and the listed spices until cohesive.
- Halve and seed the jalapeño, then finely dice and add to the dressing; wash hands thoroughly afterward.
- Mince the garlic and shallot and fold them into the dressing.
- Thinly slice the grapes and fold them into the dressing, then set the mixture aside.
- In a separate bowl, mix oil with the ground spices to form a spice paste.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat; lightly oil the surface once hot.
- Toss the tilapia in the spice paste so both sides are coated.
- Cook the fish until it is opaque and flakes easily, about 3–4 minutes per side; transfer to a plate.
- Shave cilantro leaves from stems, mince, and add to the grape mixture. Halve and pit the avocado, scoop the flesh into the salsa, and stir to combine. Heat tortillas if desired, then break the tilapia into bite-sized pieces.
- To serve, place tortillas on plates, fill with tilapia and spoon over the salsa.
Two tips
- Salsa can be prepared ahead and refrigerated for up to a day.
- Serve with extra lime wedges for brightness or a quick squeeze before eating.
Nutrition per serving
- Calories
- 615 kcal
- Protein
- 42 g
- Carbs
- 59 g
- Fat
- 27 g
- Fiber
- 14 g
- Sodium
- 142 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.