Grilled Fish Tacos
Here in Florida, fresh fish is pretty easy to find. If you are lucky, you have your own fresh caught fish from a day of fruitful fishing. Whether you caught it yourself or not, this dish is an excellent use for that fillet.
Yields: 4 servings
Prep Time: 20 mins
Total Time: 35 mins
Ingredients
- 3 tbsp. extra-virgin olive oil
- Juice of 1 lime
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1 1/2 lb. any fresh white fish
- 1/2 tbsp. vegetable oil
- Kosher salt
- Freshly ground black pepper
- 8 corn tortillas
- 1 avocado, diced
- Lime wedges, for serving
- Sour cream, for serving
For the corn slaw:
- 1/4 c. mayonnaise
- Juice of 1 lime
- 2 tbsp. freshly chopped cilantro
- 1 tbsp. honey
- 2 c. shredded purple cabbage
- 1 c. corn kernels
- 1 jalapeño, minced
Directions
- Heat grill to medium high heat.
- In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.
- Add fish, tossing until evenly coated. Let marinate 15 minutes.
- Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
- Remove fish from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
- Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.