We love our fish tacos in San Diego! Grilling them saves you the mess of frying, as well as calories if you’re counting them! Serves 2-4.
- 1 lb firm white fish, such as wahoo, sea bass, or grouper, cut into 2 ounce pieces
- 1 lb thinly shredded cabbage
- 8 white corn tortillas
- Your favorite red salsa
- White sauce (see instructions below)
- Paprika, salt and pepper to taste
- 3 Tbsp olive oil or a couple pats of butter
For the white sauce (aka crema):
- 1/2 cup mayonnaise
- 1/2 cup sour cream (may substitute plain yogurt)
- 2 Tbsp lime juice
- 1/2 tsp granulated garlic
- 1/4 tsp salt or to taste
How to Prepare:
- For the white sauce, mix together the mayo, sour cream, lime juice, garlic, and salt. Set aside.
- Prepare a grill or grill pan to medium hot. Pat fish dry and season both sides with a little salt, pepper and paprika. Brush grill pan with oil (if using a skillet, add oil or butter to pan).
- Cook fish for 3-4 minutes on each side, flipping only once. (Cook time will vary depending on thickness of fish.) The edges of the fish will begin to turn white and the fish will move easily when it’s time to flip.
- Add tortillas to the grill and warm for about 15 seconds on each side. Alternatively, you can use a tortilla warmer in the microwave.
- Assemble tacos by layering cabbage and a piece piece of fish on a warm tortilla, and topping with some salsa, white sauce, and any other additional toppings you may want, such as cheese, or fresh chopped onion or cilantro.