Imagine biting into a taco that’s not just a taco—it’s a whole experience! These grilled fish tacos, paired with a cabbage slaw that’s like a flavor parade in your mouth, are exactly what you need. Whether you’re lounging around on a lazy Sunday or throwing together a quick weeknight dinner, they’re like a mini-vacation to the coast, no plane ticket required.
Steps
- Season both sides of the fish with salt and pepper. In a bowl, mix oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne. Place the fish in a ziplock bag, pour the marinade over it, seal, and marinate for 20-30 minutes.
- Preheat the grill to medium-high heat and oil the grates. Grill the fish filets for 3-4 minutes per side, depending on their thickness, flipping just once.
- Warm the corn tortillas on the grill for about 15 seconds on each side. Once the fish is cooked, transfer it to a plate and let it rest for a few minutes before gently breaking it into pieces.
- Assemble the tacos by placing the fish pieces on the warm tortillas. Top with shredded cabbage, pico de gallo, white sauce, and any additional toppings you desire. Serve with a side of authentic Mexican rice.
Ingredients
- White fish fillets (such as halibut, tilapia, mahi mahi, snapper, cod, bass, or catfish)
- Salt and pepper, to taste
- 2 tablespoons oil (for marinade)
- 2 tablespoons lime juice (for marinade)
- 2 cloves garlic, minced (for marinade)
- 1 teaspoon chili powder (for marinade)
- 1 teaspoon cumin (for marinade)
- 1 teaspoon paprika (for marinade)
- 1/4 teaspoon cayenne pepper (for marinade)
- Corn tortillas
- Shredded cabbage
- Pico de gallo
- Cotija cheese
- Fresh cilantro
- Avocado
- Lime wedges
- Red onion
- Hot sauce (such as sriracha or valentina)
- Sour cream or Greek yogurt (for crema)
- Mayonnaise (for crema)
- Additional lime juice (for crema)
- Seasonings (for crema, unspecified)
FAQ
- What type of fish is best for grilled fish tacos?
- Lean and flaky white fish fillets are ideal for grilled fish tacos due to their mild flavor, quick cooking time, and affordability. Common choices include halibut, tilapia, mahi mahi, snapper, cod, bass, and catfish. It’s recommended to use thinner fillets for better marination and faster cooking.
- Why should I use corn tortillas instead of flour tortillas for fish tacos?
- Corn tortillas are traditionally used in authentic Mexican tacos, providing a distinct flavor that complements the fish. White corn tortillas, in particular, enhance the taste of the tacos, and it’s suggested to warm them on the grill or in a dry skillet for the best texture.
- How do I know when the fish is cooked properly on the grill?
- White fish cooks quickly on the grill and should not be overdone. You’ll know the fish is ready when it flakes easily with a fork. Remember that it will continue to cook slightly even after being removed from the grill.
- What are some essential toppings for fish tacos?
- Toppings are crucial for enhancing the flavor of fish tacos. Essential toppings include shredded cabbage, fresh cilantro, and pico de gallo. For additional flavor, consider adding chopped avocado, cotija cheese, and a squeeze of fresh lime juice.
- Can I prepare any components of the fish tacos in advance?
- Yes, both the fish marinade and the white sauce, or crema, can be prepared a few days in advance and stored in the refrigerator. This can help streamline the cooking process when you’re ready to make the tacos.
Tips
- Choose the Right Fish: Opt for lean and flaky white fish fillets such as halibut, tilapia, or mahi-mahi. Thinner fillets are preferable as they cook faster and absorb the marinade better.
- Finely Shred the Cabbage: Use either cannonball or purple cabbage, and shred it as finely as possible to ensure an even texture and distribution in your tacos.
- Use Corn Tortillas: For an authentic flavor, use white corn tortillas instead of flour ones. Warm them briefly on the grill or in a dry skillet before serving to enhance their taste and texture.
- Prepare the White Sauce in Advance: Make the crema by mixing sour cream (or Greek yogurt), mayo, lime juice, and seasonings. This sauce can be prepared a few days ahead and stored in the fridge to save time on the day of cooking.
Equipment
- Grill or Grill Pan – Essential for grilling the fish and warming the tortillas.
- Mixing Bowl – For preparing the marinade and white sauce.
- Whisk – Useful for mixing the marinade and sauce ingredients smoothly.
- Grill Brush – To oil the grill grates before cooking.
- Ziploc Bags – For marinating the fish.
- Tongs or Spatula – For flipping the fish on the grill.
