Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a simple and fantastic quick dinner recipe for grilled fish tacos. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut).

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Recipe Summary test

Servings:
12
Yield:
12 tacos
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Coleslaw:
Fish Tacos:

Directions

Instructions Checklist
  • Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.

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  • Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.

  • While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.

  • Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.

  • Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

Cook's Notes:

The coleslaw can be made up to 1 day ahead.

You can cook the fish in the oven instead of on the grill, if you'd like. Place the fillets on a baking sheet covered with aluminum foil, and cook in a preheated 400 degrees F (200 degrees C) oven until firm, about 10 minutes.

Nutrition Facts

237 calories; protein 11.2g; carbohydrates 21.3g; fat 13.2g; cholesterol 28.3mg; sodium 456mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/20/2021
This was a great receipe for my first time making fish tacos, I only made a half a pound; so I cut the receipe in half, really only some of the seasonings. The cumin I actually cut in half and then cut in half again and substituted its other half with new mexico chili powder it came out flavorful. This was for the slaw and for the fish, which I made shrimp and fish (cod - two frozen costco peices) and it came out so well. The salt was a bit much for the fish, I put two tsp. which I should have only put in one tsp., but was okay with the other seasoning measurements I puts in. I put one tsp. of black pepper, one tsp. of New Mexico chili, and 1/2 tsp. of cumin; but I didnt change the lime measurments, when I marinated the cod fish and the shrimp (12 pieces). Watch the shrimp if you cook at same time as fish they cook a minute or two faster; if they look like a letter C then they are done, and pull off the grill or pan. It can be a family or friend affair with all the cutting and mixing. Enjoy. Read More