My favorite thing about these tacos is the cilantro and fresh lime flavor. For speed in making them quickly during the week, I cook the fish under the broiler or even in a non-stick skillet on top of the stove. But since I like to grill year round, if I have the time I will cook the fish on our outdoor grill especially for weekend entertaining.
You’ll want to purchase the fish fillets in one or two large pieces, rather than smaller ones and then grill them whole. The fish will break apart naturally after it is cooked to put into individual tacos.
To make it easy, I chose cayenne pepper to add spiciness because it is more likely you have cayenne pepper in your spice inventory, over a fresh Serrano or jalapeno pepper in your refrigerator. But if you have one, by all means, use it to add fresh, spicy flavor.
I warm the corn tortillas for a minute on each side in a flat pan on the stove and keep them warm until serving.
- ¼ cup olive oil
- ¼ cup fresh lime juice (juice of 2-3 limes)
- 2 tablespoons chopped cilantro
- 1 tablespoon chili powder
- Pinch cayenne pepper or 1 teaspoon chopped serrano chile pepper (seeds removed)
- 2 pounds fresh True or Ling cod fillets (salmon or halibut can be substituted)
- Sour Cream Sauce (recipe follows)
- 8 corn tortillas, warmed
- Thinly sliced green cabbage
- Chopped tomatoes
- Grated cheese
- For the marinade, whisk together olive oil, lime juice, cilantro, chili powder and cayenne pepper. Pour over fish filets turning to coat evenly. Cover and refrigerate 30 minutes to 1 hour.
- Heat a non-stick skillet over medium heat or heat a broiler; remove fish from marinade; season with salt and pepper and cook until fish is opaque and no longer translucent, turning once during cooking, about 10 minutes
- Serve fish in warmed corn tortillas, drizzled with sour cream sauce and sprinkled with cabbage, tomatoes and cheese.