Description
Escape to a sun-drenched fiesta with these incredibly fresh and flavorful grilled fish tacos. Bursting with zesty citrus, smoky paprika, and a hint of chili, each bite is a vibrant celebration of authentic Mexican street food, made achievable right in your own kitchen. These tacos are wonderfully light yet satisfying, making them perfect for a weeknight dinner or a festive gathering with friends. Imagine tender, flaky grilled fish nestled in warm, soft tortillas, adorned with a medley of bright, crunchy toppings and a creamy, cooling sauce.
Ingredients
For the Marinade
1 pound thick white fish, (cod, mahi mahi, or halibut)
1/4 cup Meyer lemon, juices, About 3 Meyer lemons
2 tablespoons shallots, diced (about 1/2 medium sized shallot)
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed and finely diced
1 tablespoon cilantro, chopped , (you will use more cilantro in the cream sauce and to top the tacos)
1 tablespoon apple cider vinegar
1 teaspoon jalapeño, finely diced, about 1/4 medium jalapeño , (save the rest for the coleslaw)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Fresh ground pepper, just a couple twists
For the Grilled Corn Slaw
1 ear of corn, grilled , (can use 1/2 cup warmed up frozen corn if you don’t have any fresh in season)
2 cups red cabbage, thinly sliced
1/4 cup shallots, chopped (4 tablespoons, or approx 1 medium shallot)
1 tablespoon jalapeño, finely diced (about 1/2 medium jalapeño)
1 tablespoon fresh squeezed lime juice, approximately 1/2 a lime , (save the other half for the Avocado Cream Sauce)
salt and pepper, to taste
For the Avocado Cream Sauce
1/2 avocado, (save the other half for topping the tacos)
1/2 cup thick Greek yogurt, (could also use sour cream or Crème fraîche)
1/4 cup cilantro
The juice of 1/2 a lime, + more for preferred flavor
1 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
A couple dashes of hot sauce, (optional)
For the Tacos
6–8 corn tortillas
Optional Toppings: avocado slices, Cotija cheese, lime wedges, more cilantro
Instructions
1. Prep the Marinade: Combine the fish with all the marinade ingredients in a large bowl or freezer bag. Place in the refrigerator to marinate for 30 to 60 minutes.
2. Grill the Corn: Preheat a charcoal grill for direct cooking. Grill the ear of corn over direct heat, turning occasionally, until the outside is nicely charred. Let it cool, then slice the kernels off the cob and set aside for the coleslaw.
3. Grill the Fish: Remove the fish from the marinade and discard the leftover liquid. Grill the fish over direct heat for about 5 minutes, or until it easily releases from the grates. Flip and cook for another 3 to 5 minutes until the fish is opaque throughout but still juicy.
4. Prepare the Coleslaw: In a large bowl, toss all the coleslaw ingredients together along with the grilled corn. Taste and adjust the seasoning.
5. Blend the Cream Sauce: Combine all the avocado cream ingredients in a food processor. Blend until completely smooth and creamy, then stir in some hot sauce if you prefer.
6. Assemble the Tacos: Warm the corn tortillas. Spread a spoonful of avocado cream sauce on each tortilla, then layer with grilled fish, the corn coleslaw, and a bit more cream sauce. Garnish with fresh avocado slices, cotija cheese, a squeeze of lime, and extra cilantro.
Notes
Don’t marinate fish for too long in citrus, as it can start to “cook” it unevenly. 15 minutes is perfect for infusing flavor without altering the texture too much.
Ensure there’s enough space between fish fillets so they cook evenly and don’t steam.
Grilled fish cooks quickly. Keep a close eye on it to prevent it from drying out. It should be just cooked through and easily flaked.
Warming tortillas makes them soft and pliable, preventing them from cracking when folded.
Taste your chipotle lime crema before serving. If it’s too thick, add a tiny splash of water or a bit more lime juice to thin it out. Adjust salt and spice as needed.
The chipotle lime crema can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The dry spice mix for the marinade can also be prepared ahead of time and stored in a small jar. The fish itself is best marinated just before grilling, and grilled fish is most delicious served immediately.
- Prep Time: 20 minutes
- Category: Mexican
- Cuisine: Mexican