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grilled fish tacos

Flaky Grilled Fish Tacos Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb firm white fish fillets (such as cod, mahi-mahi, or halibut)
  • 1 tbsp olive oil, plus extra for grill
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt, plus more as needed
  • 8 small corn tortillas
  • 2 cups finely shredded green cabbage
  • 1 tbsp fresh lime juice, plus extra wedges for serving
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 small garlic clove, grated or minced
  • 1/2 tsp lime zest

Method
 

  1. Preheat grill to medium-high heat (400°F to 450°F). Pat fish dry, rub with oil, chili powder, cumin, and salt, then grill for 4 to 5 minutes per side until opaque and flaky.
  2. Warm tortillas on the grill or in a dry skillet for 30 to 60 seconds per side until charred in spots and pliable. Wrap in a towel to keep warm.
  3. In a bowl, toss cabbage with lime juice and a pinch of salt. In another bowl, whisk sour cream, cilantro, garlic, lime zest, and a pinch of salt until smooth.
  4. Flake the fish into large chunks. Fill each tortilla with fish, slaw, and a generous drizzle of crema. Add lime wedges and any extra toppings, then serve immediately.

Notes

For the best texture, slice the fish into thick fillets; thin pieces will cook faster, so shorten the grilling time to avoid drying them out. The crema can be made a day ahead and chilled.