Photo: Leigh Beisch; Styling: Karen Shinto
Total Time:
1 Hour
Yield:
Makes 12 to 14

Grilled instead of deep-fried, and with a trimmed-down tartar sauce.

How to Make It

Step 1

Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.

Step 2

Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.

Step 3

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Step 4

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Ratings & Reviews

CarlsbadKim's Review

carochan
February 08, 2012
Ridiculously good.

Chris0115's Review

CarlsbadKim
January 15, 2012
Excellent flavor. I was nervous about making fish tacos at home, but this recipe with the Cabbage and Cilantro sauce was great.

carochan's Review

Chris0115
March 27, 2011
Delicious! I used catfish instead of cod because that's what the local grocery had, and I cooked it on a stovetop grill. I also couldn't find ancho chile powder so I used chili powder. I especially liked the chipotle tartar sauce - start with less chipotles than the recipe calls for as they can be very spicy; you can always add more after tasting it. We served this with guacamole, chips, Mexican rice, and black beans - quite a feast. The kids got quesadillas. I look forward to trying the other three fish taco variations from Sunset.