Here is a way to put a twist on “Taco Tuesdays” or maybe just for something different for your family. This grilled fish taco recipe is just what your looking for. Get step by step instruction on how to get your taste buds dancing with this dish.
Grilled Fish Taco Recipe
A grilled fish taco is a delicious treat. This dish originated around the San Diego area. Although most of the fish tacos in that area tend to be fried, I think that the grilled fish tacos are the ones that really stand out. I also prefer them because they have a much lighter taste than those that are fried. This recipe makes 6-8 serving (about 12 tacos).
Lime-cilantro sour cream sauce:
1 cup of sour cream
1/2 cup of mayonnaise
3 Tablespoons of fresh cilantro (minced)
The grated zest from 1 lime
1 Tablespoon of fresh lime juice
For your tacos:
2 teaspoons of ground ancho chile powder
1/2 teaspoon of ground cumin
3 minced cloves of garlic
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly ground black pepper
2 Tablespoon of olive oil
3 pounds of firm-fleshed whitefish fillets
2 dozen 6 in. tortillas (corn)
2-1/2 cups of green cabbage (shredded)
2-1/2 cups of red cabbage (shredded)
4 quartered limes
For your lime-cilantro sour cream sauce you will need to combine all of your ingredients in 2-cup measuring cup and whisk them until they are smooth. Lastly, refrigerate up to 4hrs until you are ready to use it.
For the tacos themselves you will need to get a small bowl. In that bowl, combine your ancho powder, garlic, cumin,salt, and pepper together and stir. Then add your oil and whisk into a loose paste. Next, rub your fish with the spice blend paste and let them marinate in your refrigerator for at least 30mins but no more than 4hrs.
Then, you’ll need to light a charcoal fire or you can preheat your gas grill to high and then oil the grill’s cooking surface. If using charcoal, let the coals burn down to med high fire or if using gas adjust temp to the same. Grill your fish until they are just cooked through (about 3-4 min per side). Then, move your fish to a cutting board and coarsely chop them. Divide your tortillas into 2 stacks and wrap each one in foil. Place them on grill until they are heated through, which should take about 5min. Take a large bowl and mix the green and red cabbage. Then you are ready to assemble your tacos to your liking and enjoy!