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
- 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.
- 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.
- 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.
- Grill fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.
- Divide 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 green and red cabbage.
- 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.