Grilled Fish Tacos

This is my go-to meal at any Mexican restaurant. I do not like them heavily breaded and fried but rather grilled or lightly fried. This light meal reminds me of hot Texas summers and nothing washes it all down better than a cool margarita.

Grilled Fish Tacos
Recipe Source: Barbeque Nation

2 teaspoons ground ancho chili powder
1/2 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3 pounds firm white fish fillets (halibut, snapper, cod, mahi mahi)
2 dozen 6-inch corn tortillas
2 1/2 cups green cabbage, shredded
2 1/2 cups red cabbage, shredded
Sour Cream Lime Cilantro Sauce (see below)
Pico de Gallo (store-bought or homemade)
4 limes, quartered

In a bowl, combine ancho chili powder, cumin, garlic, salt and pepper, and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the paste and marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Light a charcoal grill or pre-heat a gas grill on high. Oil the grill’s cooking surface. When the grill is ready, adjust the temperature to medium-high. Grill the fish for 3-4 minutes per side, or until cooked through. Transfer fish to a cutting board, coarsely chop and keep warm.

Wrap corn tortillas in a wet paper towel and microwave for 30-60 seconds until warm. In a large bowl, combine green and red cabbage.

To assemble, stack 2 tortillas and top with chunks of fish, cabbage, sour cream sauce and pico de gallo. Squeeze lime over filling, fold tortillas and eat.

Serves 6.

Sour Cream Cilantro Lime Sauce: In a bowl, whisk together 1 cup sour cream, 1/2 cup mayonnaise, 3 tablespoons chopped cilantro, the zest of 1 lime and 1 tablespoon lime juice until smooth. Refrigerate until ready to use.

Notes: I used tilapia and I omitted the green cabbage from the recipe.

One Comment Add yours

  1. Emilia says:

    Oh wow, these made our Cinco de Mayo celebration memorable! The rub added the an amazing flavor that really complimented, not overwhelmend, the fish. I ended up having to grill the salmon indoors, but it turned out so well that for our second servings we decided to just skip the tortilla and just enjoy the fish! Now if only my rice had turned out so well… Thanks Susy!!


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