Grilled Fish Tacos

Ingredients

• 1 whole(s) limes

Preparation

1. For the lime-cilantro sour cream sauce:
2. 1 cup sour cream
3. 1/2 cup mayonnaise
4. 3 Tbs. minced fresh cilantro
5. Grated zest of 1 lime
6. 1 Tbs. fresh lime juice


7. For the tacos:
8. 2 tsp. ground ancho chile powder
9. 1/2 tsp. ground cumin
10. 3 cloves garlic, minced
11. 1/2 tsp. kosher salt
12. 1/4 tsp. freshly ground black pepper
13. 2 Tbs. olive oil
14. 3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
15. 2 dozen 6-inch corn tortillas
16. 2-1/2 cups shredded green cabbage
17. 2-1/2 cups shredded red cabbage
18. Pico de Gallo
19. 4 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.