Grilled fish tacos with homemade pico de gallo, crema, cabbage and corn slaw

Mahi mahi, snapper, halibut, and cod all work in this dish, check the Monterey Bay Aquarium Seafood Watch for which fish are safe to eat right now. And, you can substitute shrimp for fish or make it vegan with tofu, just use the same spice blend and extra firm tofu.

Serve with a simple-to-make pico de gallo, guacamole and red cabbage, grilled corn slaw .

Fish Tacos

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Author: Tania Van Pelt
Total Time: 30 minutes
Yield: 4 1x

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Ingredients

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For the Fish Tacos

1 tablespoon ground chipotle or chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
Sea salt (to taste)
Ground black pepper (to taste)
1½ pounds wild-caught firm white fish fillets (like cod, mahi mahi, or red snapper, skinless)
12 white corn tortillas
½ small green or red cabbage (shredded)
2 tablespoons grapeseed oil
5 radishes (trimmed and sliced thin)
2 limes (cut into wedges)

For the Crema

½ cup sour cream or full-fat (goat or sheep milk Greek yogurt)
2 tablespoons mayonnaise
¼ teaspoon ground chipotle powder
Splash of apple cider vinegar
1–2 tablespoons water (plus more as needed, to thin crema)
Optional Hot sauce

Small batch pico de gallo

2 large tomatoes (diced)
¼ medium-sized white onion (finely diced)
1 small jalapeño (seeded, finely diced)
1 tablespoon fresh cilantro (chopped)
2–3 tablespoons fresh lime juice
Sea salt (to taste)

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Instructions

Prepare the pico de gallo. In a bowl combine the tomato, onion, jalapeño, and cilantro, stir, add the fresh lime juice. Stir all the ingredients in the lime juice. Season to taste with salt and add more lime juice, if needed.
Whisk mayo and sour cream in a small bowl to blend. Add the apple cider vinegar, chipotle powder, and water, whisk until blended, add more water for desired consistency. Season to taste with salt, pepper, and hot sauce.
Combine the spices and dried herbs in a bowl. Season the fish fillets with salt and pepper, then sprinkle them with the spice mixture. Set aside.
If cooking on a stovetop, put a cast-iron skillet or pan on the burner at medium high heat. Add 2 tablespoons of oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
If grilling, brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.
Fill tortillas with fish, cabbage, radishes and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.

Prep Time: 10 minutes
Cook Time: 20 minutes