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
24 six inch tacos
2 tsp. ground chile powder
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 TBS extra virgin olive oil
3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod, sole)
2 dozen 6-inch corn tortillas
2-1/2 cups shredded green cabbage
2-1/2 cups shredded red cabbage
a couple limes cut into wedges
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 cup sour cream
1/4 cup mayonnaise
3 TBS minced fresh cilantro
Grated zest of 1 lime
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.
