Grilled Fish Tacos
Recipe from Fine Cooking Books

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. 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.


Grilled Fish Tacos

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Servings: Serves six to eight. Yields twelve tacos.
Related Categories: Cinco de Mayo, Dinner, Fish and Seafood, Fish Tacos, Grilling, Mexican Cuisine, Summer
 
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Ingredients
For the lime-cilantro sour cream sauce
  • 1  cup
    sour cream
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  • 1/2  cup
    mayonnaise
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  • 3  tablespoons
    minced fresh cilantro
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  •  
    Grated zest of 1 lime
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  • 1  tablespoon
    fresh lime juice
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For the tacos
  • 2  teaspoons
    ground ancho chile powder
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  • 1/2  teaspoon
    ground cumin
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  • 3  cloves
    garlic, minced
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  • 1/2  teaspoon
    kosher salt
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  • 1/4  teaspoon
    freshly ground black pepper
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  • 2  tablespoons
    olive oil
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  • 3  pounds
    firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
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  • 2  dozen
    6-inch corn tortillas
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  • 2-1/2  cups
    shredded green cabbage
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  • 2-1/2  cups
    shredded red cabbage
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  •  
    Pico de Gallo
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  • 4 
    limes, quartered
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Directions

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.

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