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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. For the lime-cilantro sour cream sauce:
2. cup sour cream
3. /2 cup mayonnaise
4. Tbs. minced fresh cilantro
5. Grated zest of 1 lime
6. Tbs. fresh lime juice
7. For the tacos:
8. tsp. ground ancho chile powder
9. /2 tsp. ground cumin
10. cloves garlic, minced
11. /2 tsp. kosher salt
12. /4 tsp. freshly ground black pepper
13. Tbs. olive oil
14. lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
15. dozen 6-inch corn tortillas
16. -1/2 cups shredded green cabbage
17. -1/2 cups shredded red cabbage
18. Pico de Gallo
19. limes, quartered
20. -
21. To make the lime-cilantro sour cream sauce:
22. Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.
23. To make the tacos:
24. In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
25. Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
26. Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.
27. Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.
28. In a large bowl, combine the green and red cabbage.
29. To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of lime over the filling, fold the tortillas, and eat.
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