Had a good day out on the water? Invite the family around and try these easy to make, nut mouth watering fish tacos.
Epic Fish Tacos:
- Fish fillets
- Olive oil
- Fajita seasoning(without salt)
- Salt
- Shredded red cabbage
- Shredded or grated carrot
- Green onion
- Lime juice
- Chipotle Sauce or Spicy Mayo
- Corn tortillas
- lime wedges
- Grill the fish: Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Bring the fish to room temperature as the grill preheats.
- Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt. Then cover it with the homemade fajita seasoning on all sides.**
- Grill the fish over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the fish starts to flake when pulled with fork. When the fish is done, break it with a fork into bite sized pieces.
- Make the sauce: Make the Fish Taco Sauce - Sour cream or Greek yogurt + mayo, Lime juice and zest, Hot sauce, Garlic powder, Salt.
- Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot. Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
- Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or, you can also wrap them in a foil packet and place them on the grill for a minute or two, until warm.
- Serve: Assemble the tacos by topping the tortillas with slaw, grilled fish, and sauce. Top with chopped cilantro and a squeeze of lime.