Grilled Fish Tacos and Taco Sauce

Editor
Save calories and leave room for beer with these grilled fish tacos

Looking for something refreshing to add to your next tailgating menu? Try out these mega-fresh fish tacos. Grilling the fish not only allows its natural flavors to shine through, but it also saves you major calories (leaving more room for beer).

This recipe is courtesy of Char-Broil.

Ready in
25 m
8
Servings
Deliver Ingredients

Ingredients

For the tacos

  • 3 Pounds white flaky fish (such as cod, halibut, or mahi-mahi), cut 1-inch thick
  • 8 flour tortillas
  • Hot sauce
  • Shredded cabbage
  • Red onion, thinly sliced
  • Green onion, thinly sliced

For the fish taco sauce

  • 1/4 Cup sour cream
  • 1 lime, juiced and grated rind
  • 2 Tablespoons canned chipotle in adobo, minced
  • 2 Tablespoons fresh cilantro leaves, chopped
  • 1 Teaspoon teaspoon capers, rinsed

Directions

For the tacos

Rinse fish with cool water and pat dry with paper towels.


Cut fish into 8 portions, about 6 ounces each. Place on wax paper in the freezer for about 15 minutes to chill — do not freeze.


Preheat one side of the grill to high. Remove the chilled fish portions from the freezer and spray them with canola oil.


Place the fish in a grilling basket and place directly over the heat. 


Flip the basket so that you can cook both sides. Move the fish away from the direct heat to continue cooking.


Before serving, warm the tortillas on the hot grates. Top each tortilla with fish, shredded cabbage, hot sauce, onions, and taco sauce and serve.

For the fish taco sauce

In a bowl, mix all fish taco ingredients together.
 

Cover and keep cold until ready to serve.

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