Fish tacos are a favorite at our home any day of the week – it doesn’t have to be Taco Tuesday to indulge in this goodness!
Since moving to South Florida several years ago, I’ve certainly taken advantage of the fact that seafood and fresh fish is available 24/7 and 365 days per year!
Combine that with my love for tacos and it’s a perfect storm! At home, I make fish tacos with all kinds of fish – I’ve made Mahi Mahi tacos, Snapper tacos, Cod, but by far my favorite is Grouper! I keep asking myself: how is it possible that there is a fish out there that is so ugly, and yet tastes so delicious!
What’s the best fish for Fish Tacos?
You can really go with any flaky fish for fish tacos. Mahi Mahi works great, so does Cod. Grouper lands on the more luxurious end of the spectrum but is certainly a treat!
What about the best seasoning?
I love to use the sauce from chipotle peppers in adobo – you know those tiny little cans sold in the grocery store – that sauce really makes some amazing seasoning!
If you are not into spicy, you can season your fish with some olive oil, salt and pepper, as well as paprika and ground cumin. I recommend also drizzling with fresh lime juice for additional citrus flavor.
What toppings do I use for my tacos?
This is where. you can switch it up and be truly creative. Here’s what I like to use:
Vegetables: sautéed peppers and onions, pickled onions or pickled cabbage. My favorite topping is a slaw with cilantro lime and avocado dressing, or a slaw with cilantro crema.
More toppings ideas: chopped avocado, or my personal favorite – guacamole.
How do I prepare my fish? Season it, and allow it to sit for about 30 minutes. After that, you can either sear in a skillet, bake in the oven, or grill. I personally love grilled fish the most because it does give it that lovely grilled flavor that we all love.
Best Ever Grilled Fish Tacos with Cilantro Créma
Course: MainCuisine: MexicanDifficulty: Easy4
servings15
minutes15
minutesIngredients
- For the Fish
1 Lb of fresh grouper filet (or other fish filet of your choice
1 Tsp Salt & Pepper
1 Tsp Olive Oil
Juice from 1/2 Lime
1 Tsp Ground Cumin
1 Tsp Chili Powder (or you can use Tajin if you have)
- For the Cilantro Créma
1 Bag (about 4 cups) of pre-cut slaw (broccoli slaw or cabbage slaw
1 Bunch of fresh cilantro chopped
1 Garlic clove
Juice from 2 limes
1 Cup of Sour Cream
Salt and Pepper to taste
Directions
- Season your fish with the dry ingredients and rub the filet evenly with all of the seasonings and the olive oil. Let it rest for 20-30 minutes before cooking.
- Place your fish on a cedar plank (NB: you need to pre-soak the plank in water for a minimum of 30 minutes prior to using to ensure it does not catch fire on the grill. Once that step is complete, place your fish on the plank and then onto your grill.
- For the slaw: Add all Cilantro crema ingredients (excluding the slaw itself) into a food processor and pulse until you have a nice, smooth dressing. Drizzle over the slaw and leave some behind to drizzle your tacos with once they are assembled.
- Once your fish is done – and you can gage this based on the thickness of the filet. Usually, cook time is about 10 minutes per inch of thickness. Use a knife to check the center of the filet when it’s nearing done. For thin filets, when the meat is consistently opaque and it flakes relatively easily – it’s done!
- To serve: warm your tortillas in a skillet or on the grill. Spoon some of the slaw into each tortilla, top with the fish, then drizzle with more of the cilantro crema, and top with freshly chopped cilantro, avocado and drizzle with lime juice. Enjoy!
