Grilled Fish Tacos

  • Yield 6 servings

“A grilled fish taco is a beautiful thing to eat. San Diego and points south are where they originated.”


Lime Cilantro Sour Cream Sauce:
1 cup sour cream
1/2 cup mayonnaise
3 tablespoons minced fresh cilantro
-- Finely grated rind of 1 lime
1 tablespoon fresh lime juice
2 teaspoons ground ancho chile powder
1/2 teaspoon ground cumin
3 -- garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 pounds firm-fleshed whitefish fillets (halibut, snapper, mahi mahi, or cod)
2 -- dozen 6-inch corn tortillas
2 1/2 cups shredded green cabbage
2 1/2 cups shredded red cabbage
6 tablespoons Pico de Gallo
4 -- limes, quartered


  1. To prepare the sauce, combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.
  2. To prepare the tacos, in a small bowl, combine ancho powder, cumin, garlic, salt and pepper and stir to mix. Add oil and whisk until a loose paste is formed. Rub fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. 
  3. Light a charcoal fire or preheat your gas grill on high. Oil the grate. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high. 
  4. Grill fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop. 
  5. Divide tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes. 
  6. In a large bowl, combine green and red cabbage. 
  7. To assemble the tacos, take 2 tortillas, top with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Galloand some of the cabbage. Squeeze a wedge of lime over the filling, fold the tortillas, and eat.
Recipe reprinted with permission from Fred Thompson's Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard (Taunton Press, 2007).



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