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.