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Grilled Fish Tacos

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My favorite thing about these tacos is the cilantro and fresh lime flavor. For speed in making them quickly during the week, I use a raised grid grill pan and make them on top of the stove. But ultimately if you have an outdoor grill, the flavor imparted by it is really the best. But, just so you know, I have also made these by cooking the marinated fish under the broiler or in a sauté pan.

You’ll want to purchase the fish in larger pieces, rather than small individual sizes and then grill them whole. The fish will break apart naturally after it is cooked to put into individual tacos.

To make it easy, I chose cayenne pepper to add spiciness because it is more likely you have cayenne pepper in your spice inventory, over a fresh Serrano or jalapeno pepper in your refrigerator. But if you have one, by all means, use it to add fresh, spicy flavor.

I warm the corn tortillas for a minute on each side in a flat pan on the stove and keep them warm until serving.

Makes 8 Tacos

Marinade for fish:

  • ¼ cup olive oil
  • ¼ cup fresh lime juice (juice of 2-3 limes)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chili powder
  • Pinch cayenne pepper (chopped fresh serrano or jalapeno can be used for additional spiciness)
  • 2 pounds True cod or Ling cod fillets, skin removed (salmon or halibut can be substituted)

Sour cream taco sauce:

  • 1 cup sour cream
  • ¼ cup milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon grated lime peel
  • 1 teaspoon dill weed
  • Pinch cayenne pepper
  • Kosher salt

Taco toppings:

  • 8 corn tortillas, warmed
  • Thinly sliced green cabbage
  • Chopped tomatoes
  • Grated cheese

Whisk together olive oil, lime juice, cilantro, chili powder and cayenne pepper. Pour over fish filets and turn to coat sides evenly. Cover and refrigerate 30 minutes to 1 hour.

Whisk together sour cream, milk, lime juice, cilantro, lime zest, dill, cayenne and salt, to taste. Sauce can be made ahead and refrigerated overnight.

Preheat a grill or a raised grid grill pan to medium heat. Remove cod from marinade and put it on the grill; season with salt and pepper. Cook until fish is no longer translucent and cooked through, turning once during cooking, about 10 minutes total cooking time (follow the same procedure if using a saute pan or under the broiler).

To serve tacos, divide grilled cod among warm corn tortillas; drizzle with sauce and sprinkle with toppings.

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Linda Augustine Linda Burner Augustine is a freelance recipe developer, food writer and cooking teacher who lives in Seattle with her husband and two children. She is passionate about inspiring people to cook dinner and eat together and her blog AYearAtTheTable.com features main dish dinner recipes.