Description
Indulge in Grilled Fish Tacos: A delicious combination of Smoky Fish, Fresh Pico de Gallo, and Creamy Cilantro-Lime Crema!
Ingredients
Scale
- 1 pound of salmon or tilapia fillets (4 filets of fish)
- 2 tablespoons of olive oil
- 1/2 tsp Garlic Powder
- 2 tablespoons of lime juice
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- 1/4 tsp cayenne pepper *OPTIONAL
- 8 small warm corn tortillas or flour tortillas.
- 2 1/2 cups shredded green red cabbage
- 1/2 red onion (medium, sliced thin)
- 1 1/2 cups pico de gallo
- 2 avocados (ripe, sliced)
- 1 cup cheddar cheese (shredded, cheese or queso fresco)
- 1/2 cup cilantro (chopped, packed)
- 2 limes (sliced into wedges)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice (or juice from 1 lime)
- 1/4 cup cilantro ((fresh) finely chopped)
- 1 clove garlic (minced small)
Instructions
- Preheat the grill: For a gas grill: Preheat to medium-high heat, around 400-450°F (200-230°C). For a charcoal grill: Prepare a medium-hot fire by lighting the charcoal and allowing it to burn until covered with ash.
- Prepare the fish: Rinse the fish fillets under cold water and pat them dry with paper towels. In a bowl, mix together olive oil, lime juice, garlic powder, chili powder, cumin, salt, cayenne pepper if using, and pepper. Brush the marinade mixture over both sides of the fish fillets and let them marinate for 15-20 minutes while the grill heats up.
- Chop the toppings, and place them on a cutting board or in separate bowls, cover them with plastic wrap while you grill the fish: Slice green cabbage thin, slice 1/2 of 1 medium red onion into very thin strips or mince it, slice each avocado into 8 slices lengthwise, grate cheddar cheese or crumble queso fresco, chop cilantro, and slice the 2 limes into wedges. Use premade Pico de Gallo, or use my quick and easy recipe!
- Prepare the sauce: In a small bowl, combine all ingredients for the Cilantro-Lime Sauce. Whisk well. If the sauce is too thick for your liking, you can thin it out with a teaspoon of water or milk at a time until it reaches your desired consistency. Taste and adjust the seasoning as needed. Set aside.
- Grill the fish: For gas grill users: Place the fish fillets directly on the grill grates. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior. For charcoal grill users: Oil the grill grates and place the fish fillets directly over the heat. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has a nicely grilled exterior.
- Remove the fish from the grill: Transfer the cooked fish to a plate and let it rest for a few minutes. Use a fork to gently flake the fish into smaller pieces.
- Warm the tortillas: For the best texture and to prevent cracking, warm your tortillas before assembling the tacos. You can do this by wrapping them in aluminum foil and placing them on the grill for 1-2 minutes, or by warming them briefly on a lightly oiled warm skillet until just softened.
- Assemble the tacos: Take a warm tortilla and add a generous portion of grilled fish to the center. Top it with shredded cabbage, Pico de Gallo, sliced avocado, chopped cilantro, cheese.
- Wrap fish tacos in parchment paper with a lime wedge, to keep warm.
- To serve: Open a parchment wrapped taco. Drizzle 1 tablespoon of the sauce over the toppings inside the taco. Squeeze the juice from the lime wedge over the toppings. And serve with fresh pico de gallo on the side, and enjoy with bbq bacon baked beans!