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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Fish Tacos
...in your mind.
Grilled Fish Tacos

Grilled Fish Tacos

Ingredients

    Taco
  • 2 tablespoons oil
  • Juice of 1 lime
  • 1 clove of garlic, minced
  • 1 teaspoon each smoked paprika, chipotle chili powder, cumin
  • 1/2 teaspoon each kosher salt & fresh ground pepper
  • 1 pound white fish: cod, halibut, mahi mahi will work great - cut into fingers
  • Tortillas
    White Sauce
  • 1/3 cup mayo
  • 1/2 teaspoon cumin
  • Juice of 1/2 lime
  • 1 clove of garlic, minced
  • 1 teaspoon cholula (or your fav hot sauce)
  • 1-2 tablespoons milk
  • Pinch salt & pepper
  • For serving: thinly sliced green cabbage, and finely diced white onion and tomato, chopped cilantro

Directions

  1. Combine taco ingredients (except fish) in a small bowl and mix well
  2. Cover fish well with most of the sauce, leaving a little back for brushing - set aside about an hour
  3. Put all white sauce ingredients in a small bowl, mix well and refrigerate
  4. Heat grill to medium high and grill on both sides, until just cook through - maybe 4-5 minutes
  5. Heat tortillas - (not necessary, but I spread a layer of Japanese mayo on one side and cooked it on the grill - and it was damn good)
  6. Build: tortilla, cabbage, fish, tomato & onion, white sauce and cilantro
    Mezcal Mule
  1. 2 ounces Mexcal
  2. 2 ounces ginger beer
  3. Juice of 1/2 lime
  4. Fresh mint
  5. Combine Mexcal and ginger beer in a glass or mug, add ice, lime and garnish with mint
Grilled Fish Tacos

Grilled Fish Tacos

Ingredients

    Taco
  • 2 tablespoons oil
  • Juice of 1 lime
  • 1 clove of garlic, minced
  • 1 teaspoon each smoked paprika, chipotle chili powder, cumin
  • 1/2 teaspoon each kosher salt & fresh ground pepper
  • 1 pound white fish: cod, halibut, mahi mahi will work great - cut into fingers
  • Tortillas
    White Sauce
  • 1/3 cup mayo
  • 1/2 teaspoon cumin
  • Juice of 1/2 lime
  • 1 clove of garlic, minced
  • 1 teaspoon cholula (or your fav hot sauce)
  • 1-2 tablespoons milk
  • Pinch salt & pepper
  • For serving: thinly sliced green cabbage, and finely diced white onion and tomato, chopped cilantro

Directions

  1. Combine taco ingredients (except fish) in a small bowl and mix well
  2. Cover fish well with most of the sauce, leaving a little back for brushing - set aside about an hour
  3. Put all white sauce ingredients in a small bowl, mix well and refrigerate
  4. Heat grill to medium high and grill on both sides, until just cook through - maybe 4-5 minutes
  5. Heat tortillas - (not necessary, but I spread a layer of Japanese mayo on one side and cooked it on the grill - and it was damn good)
  6. Build: tortilla, cabbage, fish, tomato & onion, white sauce and cilantro
    Mezcal Mule
  1. 2 ounces Mexcal
  2. 2 ounces ginger beer
  3. Juice of 1/2 lime
  4. Fresh mint
  5. Combine Mexcal and ginger beer in a glass or mug, add ice, lime and garnish with mint