Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Fish Tacos

Brian Hagiwara

Yield: Yields 12 tacos

Servings: 6-8

A grilled fish taco is a beautiful thing to eat. San Diego and Baja California are where they originated. Although the classic Baja fish tacos are fried, the grilled ones really stand out and are much lighter.

This recipe is excerpted from Barbecue Nation.

Watch the video: author Fred Thompson demonstrates how to grill the fish for the tacos without it sticking and falling apart.

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

Preparation

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.
  • Author’s Note: Meredith Deeds grew up in San Diego and taught me the ins and outs of the fish taco. These are an adaptation of her mom’s recipe.

Reviews

Rate or Review

Reviews

  • AccountingProfessor | 07/06/2018

    This is a go to recipe when we have guests at our beach house. Messy to eat, but always rave reviews. We like it best with mahi mahi or shrimp, but grouper works fine. We typically use more of the spice mixture, and make a smaller portion of the mayo sauce. As another reviewer recommended, we add shaved pickled red onions and pico de Gallo as well. We typically serve this with refried beans, guacamole, and tortilla chips. Add margaritas, and you have a fiesta!

  • llinares1 | 05/06/2018

    its a favorite. easy and delicious. we can't stop eating after one serving. instead of cabbage, we use pico de gallo.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks