The way to make these tacos fabulous is to use the freshest fish available. We used Wahoo while in the Bahamas recently, but any thick, white fish will do such as Grouper or Mahi-Mahi. The beauty of these tacos is that all three parts of the recipe use a lot of the same ingredients which cuts down on your shopping list and almost everything can be made in advance of your simple celebration. The fish can be grilled before your guests arrive and kept warm in a warming tray or low oven. Assemble just before eating……
Fantastic Fish Tacos
Servings 8
Ingredients
Fish
- 2 1/2 to 3 pounds fresh fish
- 4 Tbsp fresh lime juice
- 1/2 cup + 2 Tbsp vegetable oil
- 2 Tbsp chili powder spicy if you prefer
- 1 tsp chipolte chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 garlic cloves minced
- Salt & fresh ground pepper
- 16 flour or corn tortillas or a combination - 6 inch
Pico de Gallo - Combine the following:
- 1 cup tomatoes diced
- 1 1/2 Tbsp red onion minced
- 2 Tbsp cilantro minced
- 1 Tbsp jalapeno minced
- 1/2 tsp red wine or sherry vinegar
Slaw - Combine the following:
- 2 cups cabbage shredded
- 1 Tbsp lime juice
- 2 tsp sugar or honey
- 3 Tbsp red onion minced
- 2 tsp jalapeno minced
- 2 tsp cilantro minced
Cream Lime Sauce - Combine the following:
- 1/2 cup sour cream
- 1 Tbsp lime juice
- zest from lime
Instructions
Fish and Assembly
- Combine all marinade ingredients and place on fish. Let sit in refrigerator for about and hour. Take out about 1/2 hour before grilling.
- Heat up grill and grill fish for a total of about 4 minutes, turning once.
- Let fish sit for a few minutes. Cut into 16 - 24 pieces.
- Grill tortillas quickly until grill marks appear.
- Put 2 tortillas on each plate. To assemble taco - place fish, slaw, Pico de Gallo and cream lime sauce on tortillas.
- Serve with multi-colored tortillas chips that have been warmed in the oven for about 15 minutes at 200 degrees.