Our Love for Fish Tacos…
My daughter Megan and I love these grilled fish tacos. They are extremely easy, clean eating and very yummy. I made them the other night for my dinner and Meg was at work. That is the note I found by the coffee pot when I got the next morning. This should tell you how yummy they really are.
- 3-4 White fish fillets (I don’t use a certain number of ounces I usually eyeball)
- Chipotle Chili powder
- Fresh Limes
- Olive Oil (I use chili oil sometimes to kick up several notches)
- Corn tortillas
- Shredded cabbage
- Light sour cream or greek yogurt
- Chipotle chili powder
- Dried dill
Pre-heat grill. Prepare sauce first so that it can set and allow the flavors to “marry.” Combined the sour cream or greek yogurt with the chili powder and freshed squeezed lime. I think the amount of lime and chili powder are a total preference thing. We never measure we taste test until we feel it has enough of both. Place in refrig until time ready to use.
Put in fish basket or whatever you use on the grill to keep food from falling through the grate. The fish can become flaky so you want to be sure it doesn’t fall part while on the grill. Once the fish is on the grill I squeeze some fresh lime juice over it.
While fish is grilling spray the corn tortillas with cooking spray (I use and oil spritzer that I fill with olive oil) and place them on the grill. You have to watch these very closely or they will burn quickly. I use the searing side of our grill for these and it works perfect.
Once the fish and the tortillas are grilled it’s time to assemble. We like to spread a small amount of sauce on the tortilla first then layer your fish, cabbage and a squeeze of lime.