HEB Grilled Fish Tacos

Make sure you make a lot more than you expect because these will go fast.


Prep time:  20 minutes   Cook time: 15 minutes



  • 4 each Mahi Mahi, or Tilapia fillets
  • 1 each Lime, juiced
  • 1/8 tsp Salt
  • ¼ tsp Pepper
  • ½ tbsp Canola oil
  • 8 count H-E-B small corn tortillas


  • 1 cup H-E-B Ready Fresh Go pico de gallo
  • ½ bag Fresh Express Angel Hair Cabbage
  • ¼ cup HEB Salsa Ranch Dressing 
  • ½ each Avocado, peeled & sliced 
  • ¼ cup Queso fresco, crumbled


1. Season fish with salt, pepper and lime juice. Heat a clean grill to medium-high heat and spray with nonstick spray.

2. Place seasoned fish on the grill. Grill each side of fish for 3-4 minutes or until fish begins to flake in center.

3. Combine pico de gallo, shredded cabbage, and dressing in a bowl and set aside. Place tortillas on the grill  for 30 seconds per side or until light grill marks appear. 

4. When fish is cooked, place ½ fish fillet in each tortilla.

5. Top each tortilla with pico de gallo, slice of avocado and lightly sprinkle on queso fresco. Serve hot.

Recommended Wine Pairing: Rocca Sveva Soave


Click here to see more seafood recipes from HEB.