Grilled fish tacos are a staple in Southern California. They seem to be just about everywhere, yet the hard part is finding one that has you coming back for more. Well, look no further, now can make super delicious grilled fish tacos at home without much fuss.
1 pound white flaky fish, such as yellowtail or mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
16 corn tortillas
Cilantro Lime Cream Sauce:
1 container sour cream (8oz.)
1 jalapeño pepper
2 limes, juiced
1 bunch cilantro
1/2 tsp. kosher salt (to taste)
Shredded red and/or white cabbage
Hot sauce, Tapatio is preferred
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
While fish is marinading, put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime. Blend until smooth. Chop jalapeno, add to blender (depending on how hot you like it). Add salt and more lime to taste, blend everything until smooth.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any, or all, of the garnishes and some of the cilantro lime cream sauce.
All that’s left is opening a bottle of your favorite Mexican beer and enjoying these tasty grilled fish tacos at home.