Grilled Fish Tacos And Taco Sauce

Grilled Fish Tacos And Taco Sauce
4.6 from 5 ratings
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.
  • 3 pound 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
  • 1/4 cup sour cream
  • 1 lime, juiced and grated rind
  • 2 tablespoon canned chipotle in adobo, minced
  • 2 tablespoon fresh cilantro leaves, chopped
  • 1 teaspoon teaspoon capers, rinsed
  1. Rinse fish with cool water and pat dry with paper towels.
  2. 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.
  3. Preheat one side of the grill to high. Remove the chilled fish portions from the freezer and spray them with canola oil.
  4. Place the fish in a grilling basket and place directly over the heat.
  5. Flip the basket so that you can cook both sides. Move the fish away from the direct heat to continue cooking.
  6. Before serving, warm the tortillas on the hot grates. Top each tortilla with fish, shredded cabbage, hot sauce, onions, and taco sauce and serve.
  7. In a bowl, mix all fish taco ingredients together.
  8. Cover and keep cold until ready to serve.