San Diego Grilled Fish Tacos
San Diego Grilled Fish Tacos
Ingredients
Lime-Cilantro Sour Cream Sauce
1/3 cup sour cream
1/2 cup mayonnaise
3 tablespoons fresh cilantro, minced
1 lime, zested
1 tablespoon lime juice
Tacos
1 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1-2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 1/2 lb halibut
12 6-inch corn tortillas
1 1/4 cups green cabbage, shredded
1 1/4 cups red cabbage, shredded
Pico de Gallo
2 limes, quartered
Sauce
In a bowl, combine all ingredients and whisk until smooth.
Refrigerate up to 4 hours before serving.
Tacos
In a small bowl, mix ancho powder, cumin, garlic, salt, and pepper. Add the oil and whisk until a loose paste.
Rub the fish with the spice paste and let marinate in the refrigerator for up to 4 hours.
Oil grill and preheat to medium-high.
Grill fish for 3-4 minutes per side. Chop into small pieces.
Wrap stack of tortillas in aluminum foil and grill 5 minutes, or until heated through.
Mix green and red cabbage.
To assemble tacos, take 2 tortillas, top with fish, a dollop of sauce, a spoonful of Pico de Gallo, and some cabbage.
Serve with a squeeze of lime.
Recipe adapted from finecooking.com