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Epicurious

Grilled Fish Tacos

Fresh, clean flavors define these grilled fish tacos. The cabbage is also a potent cancer fighter. Set out the fish and toppings (use a melon baller to scoop avocado into neat balls), and let guests assemble their own tacos.

Recipe information

  • Yield

    makes 1 dozen

Ingredients

1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
Coarse salt
1/4 cup extra-virgin olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnish
2 pounds skin-on striped bass or red snapper fillets
5 cups shredded green cabbage (1/2 head)
Neutral-tasting oil, such as canola or safflower, for grill
12 corn tortillas
Lime wedges, avocado, Mexican crema (or sour cream), and hot sauce, for serving
Quick Pickled Vegetables, for serving (optional; recipe follows)

Quick Pickled Vegetables

2 1/2 cups apple-cider vinegar
1/3 cup sugar
2 teaspoons coarse salt
3 cups cold water
4 carrots, peeled and sliced diagonally 1/4 inch thick
2 small red onions, halved and sliced into 3/4-inch wedges
4 jalapeño chiles, quartered lengthwise; ribs and seeds removed
(makes 1 quart)

Preparation

  1. Step 1

    Stir together cumin, oregano, chili powder, and 2 teaspoons salt. Mix in the olive oil and cilantro. Use a sharp knife to make shallow slits about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate, covered, for 30 minutes to 2 hours.

    Step 2

    Toss together cabbage and 1 1/2 teaspoons salt in a medium bowl. Let sit 30 minutes.

    Step 3

    Heat grill (or grill pan) to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 to 3 seconds); lightly oil grates. Place fish, skin side up, on grill. Cook, without moving fish, until opaque throughout, 3 to 5 minutes. Carefully flip, using two spatulas if necessary. Cook until fish flakes slightly when pressed in the center, 5 to 7 minutes more.

    Step 4

    Transfer fish to a serving platter; let cool slightly, then shred with a fork into bite-size pieces. Garnish platter with lime wedges and cilantro sprigs. Serve warm or at room temperature (within 1 hour). Allow guests to assemble their own tacos, layering fish with cabbage, avocado, crema, hot sauce, pickled vegetables, and other toppings, as desired.

  2. Quick Pickled Vegetables

    Step 5

    Combine vinegar, sugar, and salt in a saucepan with the water; bring to a boil over high heat and stir to dissolve sugar. Add carrots, onions, and jalapeños, and reduce heat to medium-high. Simmer until carrots are just tender, 10 to 12 minutes. Pour into a bowl; let cool completely before covering and refrigerating. (Pickles will keep up to 2 weeks.)

  3. NUTRITION INFORMATION

    Step 6

    Per Serving (1 taco)

    Step 7

    Calories: 184

    Step 8

    Saturated Fat: 1g

    Step 9

    Unsaturated Fat: 6g

    Step 10

    Cholesterol: 60mg

    Step 11

    Carbohydrates: 14g

    Step 12

    Protein: 15g

    Step 13

    Sodium: 404mg

    Step 14

    Fiber: 3g

Power Foods
TagsTacoStriped BassBassFishSeafoodSnapperMainDinnerGluten FreeNut FreeQuickWeeknight MealsGrillingCookbooks
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