Lunch / Dinner
Grilled Fish Tacos with lime crema
Tacos off the grill, or a la parilla, have the dimension of flame and smoke. With lime crema and sliced avocados, these Grilled Fish Tacos are like a summer evening in the palm of your hand. And it’s not being rude if you're skeptical that fish skin is meant to be eaten — but unless you’re looking for it, you won’t even know it's there.
Fish Grilling Tips
One tip for grilling is to coat the food that's being grilled with nonstick spray instead of wasting the spray on the grill grates.
Fish skin cooked over the grill gets crispy. And once cooked, it doesn’t stick to the grill. If you’d prefer not to try it, skin your selection of fish.
Season fish on both sides with salt and pepper. Combine oil, zest, juice of 1 lime, garlic, chili powder, 1 tsp. cumin, paprika, and cayenne; rub paste over fish. Place fish into a bowl; cover, chill, and marinate, 20–30 minutes.
Whisk together sour cream, mayonnaise, 2 Tbsp. lime juice, granulated garlic, ½ tsp. cumin, ¼ tsp. salt, and hot sauce.
Preheat grill to medium-high. Brush grill grate with oil.
Remove fish from marinade, coat with nonstick spray.
Grill fish, starting skin side down, until flesh is firm and skin is crisped, 3–4 minutes per side (cook time varies with fish thickness); transfer to plate and let rest 5 minutes. Break fish into chunks. Warm tortillas on the grill, 15–30 seconds.
Fill tortillas with fish; top with lime crema, pico, Cotija, cabbage, cilantro, and avocado.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 4g 20%
Cholesterol 38mg 12%
Sodium 215mg 8%
Carbs 11g 3%
*Percent Daily Values are based on a 2,000 calorie diet.