We love fish tacos but we don’t live in San Diego and can’t have them nearly as often as we wish. (Though there are some great fresh fish options here in the Pacific Northwest… the tacos are just not quite as authentic.) But we love this recipe and think it’s the best way to enjoy them at home! Tilapia is my first choice of flakey white fish for tacos. Cod can be a little tough and halibut, though wonderful, is super expensive. Whatever fish you choose gets marinaded for a short time (while you prep your sauce/toppings) before going on the grill (or under the broiler if it’s not ideal grilling conditions or you don’t have one). Warm tortillas, a creamy garlic/lime/hot sauce, and all the toppings- don’t skip the Cotija and avocado they’re awesome here!- finish the tacos off. Hint: you can make the fish and sauce as mild or spicy as you want by adjusting the cayenne and hot sauce. We kept it medium for the little mouths but feel free to kick it up!

Fish Tacos

INGREDIENTS

Fish:
1 – 1 1/2 lbs. lean white fish fillets (I used tilapia, can use halibut, mahi mahi, snapper, cod)
salt and freshly ground black pepper
2 Tbsp. canola or vegetable oil
1 small lime , juiced
1 clove garlic , minced
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/8 tsp. cayenne (optional, or use more to make it spicy)
8- 12 corn or flour tortillas (this recipe has a method for making crispy tortilla shells in the oven that would be amazing here!)

Sauce:
1/2 cup sour cream
1/3 cup mayonnaise (I used half mayo and half plain low-fat Greek yogurt)
1/2 lime , juiced
1/2 tsp. garlic powder
1/2 tsp. cumin
¼ tsp. salt
1 tsp. sriracha hot sauce, or to taste (I used 1/2 tsp. of a chipotle hot sauce for a mild kick)

Toppings:
pico de gallo or diced tomato
Cotija cheese, crumbled
shredded cabbage
fresh cilantro
sliced avocado
lime wedges
diced white or red onion
hot sauce

DIRECTIONS

1. Season the fish with a little salt and pepper on both sides.
2. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
3. Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
4. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once. OR Preheat oven broiler to high. Place fish on a lightly greased foil-lined baking sheet and broil for 5-7 minutes until fish flakes easily with a fork (if you have extra thick fillets it could take longer).
5. Add the tortillas to the grill and warm for about 15 seconds on each side (or warm in the oven or microwave).
6. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
7. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.

Adapted from Tastes Better from Scratch