Grilled Fish Tacos

You just can’t go wrong with fresh, flavorful, and healthy meal. These fish tacos are loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”, and they can be ready in less than 30 minutes.

 

Ingredients

• 1 pound lean white fish fillets (tilapia , halibut, mahi mahi, snapper, cod)
• salt and freshly ground black pepper
• 2 tbsp oil (vegetable or canola oil)
• 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 taco sauce:

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 small lime , juiced
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• ¼ tsp salt
• 1 tsp sriracha hot sauce , or to taste

Toppings:

• Pico de gallo
• Cotija cheese
• Shredded cabbage
• fresh cilantro
• avocado
• lime wedges
• red onion
• hot sauce (try sriracha or valentina)

 

Instructions

1. Season the fish with a little salt and pepper on both sides.
2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne. 
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. 
4. Preheat the grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.  
5. Add the corn tortillas to the grill and warm for about 15 seconds on each side.  
6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces. 
7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings. 
8. Serve with a side of Authentic Mexican rice.

Recipe sourced from Tastes Better from Scratch.