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Fish Tacos with Lime-Cilantro Sour Cream Sauce & Pico Salsa


For these fish tacos you will prepare the salsa, the sauce, grill the fish and tortillas.  Assembly next in a tortilla, add chunks of fish, dollop of sauce, salsa, and the cabbage or lettuce.

Ingredients for the tacos

  1. 24 six inch tacos

  2. 2 tsp. ground chile powder

  3. 1/2 tsp. ground cumin

  4. 3 cloves garlic, minced

  5. 1/2 tsp. kosher salt

  6. 1/4 tsp. freshly ground black pepper

  7. 2 TBS extra virgin olive oil

  8. 3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod, sole)

  9. 2 dozen 6-inch corn tortillas

  10. 2-1/2 cups shredded green cabbage

  11. 2-1/2 cups shredded red cabbage

  12. Pico de Gallo or Tequila Lime Salsa

  13. a couple limes cut into wedges

  14. shredded cheddar cheeses

Preparing 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 3 to 4 minutes per side (depending on how thick) and until it begins to flake, using a fork to check. Transfer to a cutting board and chop into about 1 inch thick strips.

Place tortillas on medium grill to warm and lightly toast with a little cheddar cheese sprinkled on top, about 30 seconds to 1 minute.  Place in oven on a cookie sheet at 175 degrees to keep warm until used.

In a large bowl, combine the green and red cabbage, or iceberg lettuce.

To assemble the tacos, start with fish, a dollop of the sauce, a spoonful of the salsa, and some of the cabbage or lettuce. Squeeze a wedge of  lime over the filling, fold the tortillas, and eat.

Ingredients for the Lime-Cilantro Sour Cream Sauce:

  1. 1 cup sour cream

  2. 1/4 cup mayonnaise

  3. 3 TBS minced fresh cilantro

  4. Grated zest of 1 lime

  5. 1 TBS fresh lime juice

Combine all the ingredients in a bowl and whisk until smooth. Refrigerate up to 4 hours until ready to use.



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