Let me be perfectly clear: while this recipe is for fish tacos, you can make a good taco out of just about anything. Steak, chicken, and carnitas (shredded pork) are popular fillings. But fish tacos are something special. And they’re so easy.
Obviously, since these tacos are gluten-free, they’re not covered in a heavy, and often greasy, batter. Instead, the fresh flavor of the fish shines through, and additional yumminess comes a tangy cabbage slaw. If you’re not up for making a slaw, diced onions and cilantro with a bit of lime juice works just as well. If you like your tacos with a bit heat, add a small amount of diced jalapeno.
Grilled Fish Tacos
By February 10, 2014Published:
- Yield: 4 tacos
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
Tacos are a great, fast weeknight meal. Make sure your corn tortillas are gluten free.
- 1/2 head cabbage cored and shredded
- 1/2 bunch cilantro chopped finely
- 1/2 cup Greek yogurt or sour cream
- 1 chipotle chile in adobo sauce optional
- 1 tablespoon honey
- 1 teaspoon lime juice or to taste
- salt and freshly ground pepper to taste
- 1 pound salmon or halibut
- 1/4 onion diced
- 1 lemon thinly slices
- 6 - 12 corn tortillas amount depends on how many you use per taco
- Place the cabbage and cilantro in a bowl. Mix the yogurt, chipotle, honey, lime juice together. Season to taste with salt and pepper and adjust the flavors to your palate. Mix into the cabbage and cilantro. Set aside to marinate.
- Heat your grill to medium-high. Using a paper towel and tongs, lightly oil the grates, or lay a square of aluminum foil over the grate. Meaty fishes like salmon and halibut tend not to fall apart, but more delicate fishes like tilapia work better with a foil barrier.
- Season the fish with salt and pepper. Sprinkle the onion over the fish, and arrange lemon slices on top.
- Prepare the tortillas. Wrap stacks of about five corn tortillas in aluminum foil to heat while the fish is grilling. They should be warmed through in about 15 minutes.
- Put the tortillas on the prepared grill and let them cook for five minutes. Add the fish, and grill for eight to ten minutes. If you're using halibut or salmon steaks, turn the fish about halfway through grilling. Remove the fish and break into bite-sized chunks.
- Build your tacos. Using one or two tortillas, spoon fish into the center of the tortilla. Cover with the cabbage slaw. Eat!