Grilled Fish Tacos! Yum!
June 21, 2011, 9:12 pm
Filed under: family, food, ideas, kids, life | Tags: , , , ,

I am still savouring the most delicious dinner and thought I’d share it for anyone looking for a light, refreshing, and flavourful summer meal . . . Grilled Fish Tacos!  Delicious!

As usual, I was at a loss for what to make for dinner tonight.   I had both kids with me all day and wasn’t inclined to drag them to the market; the local grocery store would have to suffice.  I had a craving for something with loads of flavor, but didn’t want it to be heavy or require using the oven or stove.  I found the following recipe on one of my favorite sites,, and both my husband and I enjoyed it!  We used prawns and snapper – edit the portions accordingly and enjoy!

Grilled Fish Tacos by Fred Thompson. 

Serves six to eight. Yields twelve tacos. 

For the lime-cilantro sour cream sauce:
1 cup sour cream 
1/2 cup mayonnaise 
3 Tbs. minced fresh cilantro
Grated zest of 1 lime 
1 Tbs. fresh lime juice

For the tacos:
2 tsp. ground ancho chile powder 
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt 
1/4 tsp. freshly ground black pepper 
2 Tbs. olive oil 
3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod) 
2 dozen 6-inch corn tortillas
2-1/2 cups shredded green cabbage 
2-1/2 cups shredded red cabbage 
Pico de Gallo 
4 limes, quartered

To make the lime-cilantro sour cream 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 make the tacos:

In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the 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 grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.

Divide the 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 the green and red cabbage.

To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of  lime over the filling, fold the tortillas, and eat.

(From Book Barbecue Nation, pp. 223 June 1, 2009)


1 Comment so far
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damn! i had considered inviting myself over for dinner tonight – wish i had,
sounds scrumptious.


Comment by bubby

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