Fish Tacos

With fresh, flavourful and nutritious Grilled Fish Tacos you just can’t go wrong. These fish tacos are loaded with all the best toppings, including cabbage, pico de gallo and a simple home-made white sauce, or “crema,” and can be ready in less than 30 minutes!
Oh, fish tacos, how much I love you! Many may prefer breaded or fried fish tacos but when they’re grilled I really enjoy them best. The fish preserves it’s healthy, delicious taste and texture and then breading and frying is much healthier.

Fish Taco Tips:

Making excellent fish tacos has three essential components: white cod, shredded cabbage and crema (a white sauce). Other parts of this recipe are adaptable, but coupled together, these three things are the trinity of basic fish tacos.

What Type of Fish To Use;

Lean and flakey white fish filets are traditionally used in tacos because they are mild in taste, cook quickly and are relatively inexpensive. Popular types of white fish tacos include halibut, tilapia, mahi mahi, snapper, cod, bass and catfish.

When I buy fish for these tacos, I try to buy filets that are thinner because they cook faster and taste better with the marinade.

FINELY SHRED OF THE CABBAGE.
Cannonball cabbage (the type most commonly found in your grocery store) or purple cabbage both work great for fish tacos, but be sure to take the time to shred the cabbage as thin and fine as you can!

USE CORN TORTILLAS.
Authentic Mexican tacos always make use of white corn tortillas. Fish tacos, in particular, taste really great with the taste of white corn tortillas. I urge you, almost begging you, to use corn tortillas and not flour tortillas for this recipe, please!

I like serving my fish tacos on two street taco-sized white corn tortillas, but the regular size is also going to work great. Cook the corn tortillas on your grill, or in a dry stew,

DON’T OVER-COOK THE FISH OF THE GRILL.
White fish cooks pretty fast , especially on the grill, so be sure not to cook for too long. You’ll know it’s ready to start flaking easily with a fork. Also, keep in mind that after the grill has been removed, it will continue to cook a little more.

ADD THE WHITE SAUCE, CALLED CREMA, too!
The white sauce in this fish tacos recipe is easy to make and really blends all the ingredients and flavors together. Add the sour cream, mayonnaise, lime juice and seasonings to the bowl and stir until smooth.

Both the fish marinade and the white sauce can be prepared a few days in advance and stored in the refrigerator.

TOPOINGS ARE THE KING!
Good toppings are where magic is going to happen, and where you can really take these fish tacos from good to great! Shrunk cabbage, fresh cilantro and pico de gallo are musts.

If you don’t have what you need to make a fresh pico de gallo, you might want to replace your favorite salsa.

We also like fish tacos topped with chopped avocado, a sprinkle of Mexican cotija cheese, and a pinch of fresh lime juice.