Grilled Fish Tacos

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I remember first seeing fish tacos in Georgia nearly 18 years ago at a small Hawaiian-based taco concept (I think it was called Maui Taco) in Atlanta near where I used to work. Some co-workers would order their fish tacos every so often, but I thought it sounded strange and stuck to chicken or steak tacos myself.

Boy was I missing out!

A few years ago I decided to grill some fish and make some tacos. Knowing I cooked the fish made me feel more comfortable trying it for the first time.. and they were GREAT!

Since then I've converted some neighbors and family members - including my dad - who had never had fish tacos (and also thought they were strange) into fish tacos lovers.

There are all kinds of directions you could go with these. Super simple to very complex. I tried this pretty simple version recently and the marinade gave the fish an excellent taste.

Ingredients

• White fish (I used tilapia)

• Flour or white corn Tortillas

• Shredded cabbage (I went the easy route this time and bought a bag of cole slaw mix - dry, no dressing)

• Lime sliced for garnish / squeezing on tacos

• Cilantro for topping (optional)

• Pico de gallo for topping (optional)

• + Marinade & Crema ingredients below

Marinade

• 3-4 TBSP olive oil

• 2-3 TBSP lime juice

• Zest of 1 lime

• 1/3 red onion thinly sliced

• 2 rough chopped garlic cloves

• Some fresh cilantro

• A few slices of jalapeno

• 4 TBSP ancho chili powder

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1/2 tsp pepper

• Couple dashes of hot sauce
  

Crema ingredients

• Half cup sour cream

• 1/3 cup mayo

• 2 TBSP lime juice

• Zest of 1 lime

• 1 TBSP chopped cilantro

• A few dashes of hot sauce (I like Tabasco chipotle)

• Pinch of sugar

• Salt & pepper to taste

How to make it

1. Marinate the fish for about 30 mins at room temp before grilling.

2. Fire up the grill to medium-high heat.

3. Grill the fish for 4-5 mins per side depending on the temp. Be sure to oil your grill grates well if you're not using a fish basket so it doesn't fall apart.

4. Break up the fish when done, load up the tacos and top with cilantro lime slaw, crema and some fresh cilantro

5. This was excellent with elotes / Mexican Street Corn

You could also marinate in a gallon ziploc bag (I normally do that)

A fish basket helps keep flaky white fish together

I threw the tortillas on the grill for a couple of minutes & paired the tacos with some Mexican Street Corn