Spicy Grilled Fish Tacos
At the risk of being ridiculed by those in the know, I will call these somewhat authentic. Or, you might think of them as Authentic Gringo Fish Tacos. I was going to use that for the post/recipe title, but I had second thoughts. Shoot, call me and the recipe whatever you want. Lets get cookin!
At the risk of being ridiculed by those in the know, I will call these somewhat authentic. Or, you might think of them as Authentic Gringo Fish Tacos. I was going to use that for the post/recipe title, but I had second thoughts. Shoot, call me and the recipe whatever you want. Lets get cookin!
- 1 cup sour cream
- 1 teaspoon garlic salt
- canola oil
- for the marinade:
- _____
- 1 whole lime juiced
- 6 whole talapia fillets (or other mild flaky white fish)
- 2 tablespoons hot sauce (i use frank's red hot)
- lime juice to drizzle on grilled fish
- 12 whole corn tortillas
- 1 cup southwest slaw (see my recipe box)
- 1/4 cups cilantro chopped medium-fine
- 1/3 upscanola oil
- 2 whole limes juiced
- 2 tablespoons adobo sauce (from a can of chipotles in adobo)
- for the avocado cream:
- 1 whole large hass avocado peeled, seeded and diced (i recommend calavo)
- 2 teaspoons your favorite hot sauce
- Carbohydrate 1042.91590000621 g
- Cholesterol 67.275000056871 mg
- Fat 156.498000017499 g
- Fiber 147.028004362583 g
- Protein 136.868500004287 g
- Saturated Fat 28.493110010893 g
- Serving Size 1 1 recipe (2617g)
- Sodium 2271.60500005979 mg
- Sugar 895.887895643629 g
- Trans Fat 8.57707000090113 g
- Calories 5894 calories
Step-by-step
- Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell. If you can't find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.
- Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.
- Put the fish in a gallon zip-top bag and add the marindade. Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.
- Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.
- Mash the avocado on a cutting board with the side of your knife.
- Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.
- Tip: The marinade and/or avocado cream can be made up to a day in advance.
- Start your grill and prepare for direct cooking over a hot fire (450-500°).
- Remove the fish from the marinade and drain well.
- Pat each filet dry with a paper towel.
- Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.
- Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.
- Put the fish on the grill and cook for three minutes.
- Flip the fish over and cook for another minute.
- Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.
- Quickly warm each tortilla on the grill.
- To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro. Or, serve it family-style so that everyone can build their own.
- Enjoy!
A Busy Mom's Guide to Delicious and Authentic-ish Fish Tacos
Life as a working mom is a whirlwind. Between school drop-offs, work deadlines, and soccer practice, finding time to cook a healthy and flavorful meal often feels impossible. But I'm here to tell you it doesn't have to be! This recipe for Spicy Grilled Fish Tacos is my go-to when I need a quick, satisfying, and surprisingly authentic-tasting meal that the whole family will love. Forget complicated, time-consuming recipes; this one is all about efficiency and deliciousness.
The secret? Simple ingredients and smart shortcuts. I often prep the marinade and avocado cream the night before, which means dinner is practically ready when I get home. Grilling the fish is a breeze, taking only a few minutes per side. And the best part? The flavor is amazing! The smoky char from the grill perfectly complements the spicy kick of the hot sauce and the creamy richness of the avocado. The southwest slaw adds a refreshing crunch, balancing the heat and making it a complete meal.
Why this recipe works for busy weeknights:
- Prep-ahead friendly: The marinade and avocado cream can be made ahead of time, saving you precious minutes on busy weeknights.
- Quick cooking time: The fish grills in minutes, making this a truly speedy dinner option.
- Family-friendly flavors: Everyone in my family loves these tacos! The combination of spicy, creamy, and refreshing flavors makes them appealing to even the pickiest eaters.
- Versatile: Feel free to experiment with different types of fish or slaw to customize the tacos to your preferences.
Beyond the Recipe: Adapting for Your Lifestyle
This recipe is incredibly adaptable. If you're short on time, use pre-made slaw. If you prefer a milder flavor, reduce the amount of hot sauce. Or, if you want a healthier option, substitute the sour cream with Greek yogurt. The beauty of this recipe is its flexibility, allowing you to create a meal that fits your needs and preferences. And that's what matters most—creating delicious food that makes your family happy, without sacrificing your precious time. Let me tell you, the smiles on their faces as they devour these tacos is far more valuable than any culinary award I could ever win!
More than just a meal:
Cooking, for me, is a form of self-care. It's a way to disconnect from the daily grind and connect with my family. These fish tacos aren't just a meal; they're a moment of connection, a celebration of simple pleasures. So, take a deep breath, grab your ingredients, and get ready to enjoy a delicious and stress-free meal. Because you deserve it, Mama.
This recipe isn’t just about delicious food. It’s about finding a balance between family, work, and self-care. It's about creating a space for simple joys and delicious memories, one taco at a time.
