Grilled Fish Tacos (tastesbetterfromscratch.com)

By ctaubenheim

Ingredients

• 1 lb lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod)
• 2 Tbsp oil (veg or canola)
• 1 small lime, juiced
• 1 clove garlic, minced
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne, optional
• 8 white corn tortillas
• Fish Sauce:
• 1/2 c. sour cream
• 1/3 c. mayo
• 1 small lime, juiced
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1 tsp sriracha hot sauce, or to taste
• Toppings:
• Pico de gallo
• Cotija cheese
• Shredded Cabbage or Napa Cabbage
• fresh cilantro
• avocado
• lime wedges
• red onion
• hot sauce (sriracha/valentina)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Season the fish with a little salt & pepper on both sides.

Step 2

In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.

Step 3

Add fish to a large ziplock bag and pour the marinade over the fish. Seal bag and allow fish to marinade for 20-30 minutes.

Step 4

Preheat grill to medium-high heat. Brush grill grates with oil and grill fish fillets for about 3-4 minutes on each side (cook tie will vary depending on thickness of fish), flipping only one

Step 5

Add the corn tortillas to the grill and warm for about 15 seconds on each side. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. Serve on warm tortillas, topped with cabbage, pico de gallow, sauce and other desired toppings. Serve with a side of authentic Mexican rice.