Grilled Fish Tacos

By bigbare

A grilled fish taco is a beautiful thing to eat. San Diego and points south are where they originated. Although many of the fish tacos in the area are fried, the grilled ones really stand out and are much lighter.

Ingredients

• For the lime-cilantro sour cream sauce:
• 1 cup sour cream
• 1/2 cup mayonnaise
• 3 Tbs. minced fresh cilantro
• Grated zest of 1 lime
• 1 Tbs. fresh lime juice
• For the tacos:
• 2 tsp. ground ancho chile powder
• 1/2 tsp. ground cumin
• 3 cloves garlic, minced
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. olive oil
• 3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
• 2 dozen 6-inch corn tortillas
• 2-1/2 cups shredded green cabbage
• 2-1/2 cups shredded red cabbage
• Pico de Gallo
• 4 limes, quartered

Details

Servings 12

Preparation

Step 1

To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.

To make the tacos:
In a small bowl, combine the ancho 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 spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.

Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.

In a large bowl, combine the green and red cabbage.

To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of lime over the filling, fold the tortillas, and eat.