Time to put down your delicious Margarita and get started on cooking dinner (if you’ve had two Margaritas, better call for take-out). The way to make these tacos fabulous is to use the freshest fish available. We used Wahoo while in the Bahamas recently, but any thick, white fish will do such as Grouper or Mahi-Mahi. The beauty of these tacos is that all three parts of the recipe use a lot of the same ingredients which cuts down on your shopping list and almost everything can be made in advance of the party. The fish can be grilled before your guests arrive and kept warm in a warming tray or low oven. Assemble just before eating……
For 8 servings
Fish
- 2 1/2 to 3 lbs. fresh fish
- 4 T. fresh lime juice
- 1/2 c. + 2 T. vegetable oil
- 2 T. chili powder (spicy if you prefer)
- 1 t. chipolte chili powder
- 2 t. ground coriander
- 2 t. ground cumin
- 2 minced garlic cloves
- Salt & fresh ground pepper
- 16 – 6 in. flour or corn tortillas ( or a combination)
Combine all marinade ingredients and place on fish. Let sit in refrigerator for about and hour. Take out about 1/2 hour before grilling. Heat up grill and grill fish for a total of about 4 minutes, turning once. Grill tortillas quickly until grill marks appear. Let fish sit for a few minutes. Cut into 16 – 24 pieces. Put 2 tortillas on each plate. To assemble taco – place fish, slaw, pico de gallo and cream lime sauces on tortillas. Serve with multi-colored tortillas chips that have been warmed in the oven for about 15 minutes at 200 degrees.
Pico De Gallo
- 1 c. diced fresh tomatoes
- 1 1/2 T. minced red onion
- 2 T. fresh cilantro, minced
- 1 T. minced jalapeno
- 1/2 t. red wine or sherry vinegar
Combine all ingredients
Slaw
- 2 c. shredded cabbage
- 1 T. fresh lime juice
- 2 t. sugar (can also use honey)
- 3 T. minced red onion
- 2 t. jalapenos
- 2 t. fresh minced cilantro
Mix together at least 2 hours ahead
Cream Lime Sauce
- 1/2 c. sour cream
- 1 T. fresh lime juice
- Zest from one lime
Mix together and let meld in the refrigerator for at least an hour.
Your simple fiesta celebration is now in full swing!
A Simple Celebration 
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This will be on the grill this weekend. Love the sound of the marinade! And you didn’t forget the slaw – I think it’s the best way to have fish tacos. I’m going to make this right down to the letter of the recipe.
Loved this! We spiced up the fish with hot Mexican chili powder – everything else the same. The dab of lime in sour cream was perfect way to finish.
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