After yesterday's heart attack of a casserole (but oh so yummy) I thought I would post something a bit more healthy.
OK. A LOT more healthy!
Fish tacos are one of those amazing things we have to have every time we are in southern California (where they were invented). A fish taco is a beautiful thing to eat with a great combination of textures and flavours. The classic fish taco is not low fat/low calorie though. Because of that we prefer to make them with grilled fish.
This recipe from the folks at Fine Cooking is one of our favourites. I've made them many times but for some reason have never posted the recipe here. It is time to correct that!
Here, instead of deep-frying the fish for these fish tacos, you marinate the fish with a flavor-packed chile rub and grill it instead. The grilled fish is flaked, and served with crispy cabbage, a lime-cilantro sauce, pico de gallo, and corn tortillas.
You'll want to make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure the grill is hot and well oiled before adding the fish.
We have also made this recipe with shrimp and it is delicious!

Grilled Fish Tacos
For the lime-cilantro sauce:
1 cup sour cream
1/2 cup mayonnaise
3 Tbs. minced fresh cilantro
Grated zest of 1 lime
1 Tbs. fresh lime juice
For the tacos:
2 tsp. ground ancho chile powder
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbs. olive oil
3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
2 dozen 6-inch corn tortillas
2-1/2 cups shredded green cabbage
2-1/2 cups shredded red cabbage
Pico de Gallo
4 limes, quartered
Lime-cilantro sauce:
Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.
Tacos:
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.
Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.
In a large bowl, combine the green and red cabbage.
To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of lime over the filling, fold the tortillas, and eat.